New answers tagged fats
I use I can't believe it's not butter for everything. If it's different, I don't notice. Neither does my family.
If you can find a copy, Graham Kerr's "Minimax Cookbook" has guidance and several recipes for low-fat baking. He used to be the galloping gourmet, and produced recipes with outrageous amounts of fat, sugar, and so on. Then his wife had a stroke and he re-examined how he cooks in order to be able to meet her dietary requirements while not losing flavor, ...
what you are looking for does not exist. a way to make the food [low fat] for him without losing flavor This is impossible. Fat is very important in baking for both taste and texture. Assuming that your husband's fat/salt/sugar diet means that the substitute has to contain less fat per unit of weight than shortening, you will be losing lots of ...
In a word: Oil. It is important to note that the conversion of a recipe from shortening/margarine/butter to oil is not a 1 to 1 conversion.
I have found that mixing corn oil with equal parts Crisco make an oil that can be heated relatively high, with little to very little taste.
If you want to use the fat to keep the flavor, or because you are keeping a diet where fat is considered more beneficial than carbohydrates, there are several ways. First, you can skim the fat, make a roux with the skimmed fat, then add it back. Second, you can skim the fat, add a little bit of broth and an emulsifier, whisk until you have a nice thick ...
I think what you are getting that is you'd rather not have to thicken the stew in such a complex way. It's actually very easy to thicken with cornstarch, all you do is mix cornstarch with cold liquid and then pour it into the hot stew. If you put cornstarch directly in it will clump because of the heat. It doesn't take much water or milk, but if you don't ...
What you are actually doing is thickening with the starch from the flour or cornstarch; the fat is only helping it not clump. While there do exist methods of thickening with fat (emulsions such as beurre monte sauces, or even mayonnaise), they don't generally apply in a practical manner to the fat on top of a cooked down soup or stew.
This is the correct calculation. There is nothing going on in the yogurt to change its fat content. (You can't use a similarly easy calculation for carbohydrates, as the culture consumes some of them). Your math is correct. Is it "extremely fat"? In yogurt-terms, not at all. I have regularly seen 10% yogurt from cow's milk; yogurts from other species can ...
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