When I talk about dairy, that means something made with milk, including butter, cheeses, creams, half & half, milk, buttermilk and yogurt. These are the worst calorie butter culprit with 80% milk fat content. This fat is often not just like a preservative and flavour enhancer in other articles, but as a fundamental element in the baking process.
If you usually eat packaged cookies and bakery items, chances are you consume much fat calories of butter in these baked items. Similarly, we take for granted the little klickarna butter which we use on toast or bread, hot pancakes, potatoes and vegetables. Butter is not just fat, calories, but also very salt.
If you eat out, it is hard to control the fat and salt content is already mixed up for processed foods. Keep in mind that they can use hydrogenated oils, butters, or even. You will find often the fat content in your favorite chain restaurants either online or by asking someone for a table of contents on the restaurant. I should warn you that you might be discouraged from ever eat it again when you locate the truth of the contents. Learning in food often makes me think of the expression, "Ignorance is bliss."
If you can get a handle on butter and become aware of when using it, which will be used to control your fat intake a lot and if you find yourself buttering a pastries, such as a roasted croissant, made with lots of butter, perhaps you should reconsider or at least use half of what you normally do.
I bake and although I try to avoid working hours with extra calories (7% more calories than butter), vegetable oil (17% more calories than butter), it is sometimes difficult. However, with access to so many recipes probably one that uses less fat. I often replace real butter for a non-hydrogenated options in the range 60-65% which would reduce the fat content. I've used reduced-fat butter so that the cookies for so long that when I eat cakes in restaurants, I can say that they are packed with hydrogenated shortening. I find it extraordinary gooey fat offensive. I can almost feel my hip is expanding as I chew.
When a recipe for heavy cream with 36% to 40% milk fat, can I use the whipping cream or half and half, which can vary between 10-18% milk fat. You can also use a cup condensed milk 4% milk fat, instead of an equal amount of half and half and thus reduce the fat in significant amounts. Substitute light cream, low-fat cream cheese or low-fat yogurt in recipes calling for sour cream, cream cheese, or yogurt. I have found that there is little difference in taste and texture. Use a slightly fat yoghurt can be problematic, however.
Don't feel obligated to follow a recipe exactly, especially if there are any baking. I have had much luck with lower fat substitutes also with baking. I use reduced-fat cottage cheese (1-2% milk fat), which I Mash with a fork instead of sour cream (18-20% milk fat), when you make bread. I think I better results. And when it comes to salt, because even the reduced fat butters has salt in them, I often include not salt in a recipe that requires it.
To reduce the intake of fat and salt is not a problem now, it can become in the future. If better habits while you are young, the middle-aged spread, which is just around the corner. If anything, I believe, to reduce the fat and salt will help you to taste the other ingredients so much more and give them a taste buds more of a work out.
Copyright 2010 by Linda k. Murdock. Linda is the author of a busy Cook's Guide to Flavor-Packed Cookies & bars. A sequel to his best-selling a busy Cook's Guide to spices, she continues to encourage people to experiment with spices. This book provides 63 different flavors with a cookie and bar recipes for every taste, including eggnog Cookie, lime (key lime pie), Root Beer, Curry Pecan and others. Less recipes, easy instructions and readily available ingredients entice busy bakers, who prefer more flavour and less sugar in their desserts. If you'd like to learn more http://bellwetherbooks.com/to
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