There is so much controversy about what is best to use for baking cookies. You probably also want to scratch his head to figure out this dilemma. Which is healthier to use than the others? With a little research, we can solve this dilemma.
First, what is the shortening? It is a semi-solid fat, and refers to a hydrogenated vegetable oil. There is so much controversy about what is best to use for baking cookies. You probably also want to try to scratch his head,out dilemma.Hydrogenation this is a process of bubbling hydrogen through vegetable oil, changing its chemical structure. This process is the liquid to a solid at room temperature and below. Shortening is 100% fat. Butter and margarine contain 80% fat. Hydrogenation produces trans fats, which are the unhealthy fats known cause of heart disease. The advantage of shortening over butter or margarine) is its smoke point (higher temperature before burning. Another advantage is the onehigher melting temperature. During the baking of cookies helps dough hold its shape longer. This allows the use of flour and eggs, keep spreading the dough too much. There are some new products on the market, shortening that contain trans fats, or very little.
Secondly, what is margarine? Margarine is made from vegetable oils and again contains no cholesterol. Margarine is high in good fats (unsaturated and monounsaturated), but contains some saturatedFats. Some margarine is worse than others. Hydrogenation solidifies the margarine. The harder the margarine contains more trans fats. Trans fatty acids raise levels of bad cholesterol and reduce levels of good cholesterol, which makes it worse than saturated fats. Tub margarine is lower in trans fats than stick margarine.
Third, we all know that butter made from cow's milk, a cream fat. Being that it is animal fat, which is loaded with saturated fat and cholesterol. Butterand margarine are equal in calories and fat. Each contains about 35 calories and 4 grams of fat per teaspoon. Butter is believed to contain traces of hormones and antibodies against the milk-fed cows. On the bright side of butter contains fat-soluble vitamins A, D, E and K.
OK, now that you are now more than ever confused, let's compare. Margarine is better than butter when it comes to our heart, but falls flat in the taste department. Butter also adds a creamy texture. Shortening helpsKeep your cookies before discharge or spreading out, but again does not improve the taste. In fact, shortening has no flavor. If you have a fluffy cookie fanatics only half shortening and half butter. You get the cookie with the pantry posed taste.
Finally, should you use salted butter or butter. Salt in butter acts as a preservative, so butter will not go rancid if left at room temperature. The disadvantages are you add extra salt to your recipe. The problem withReducing salt in a recipe to substitute salted butter for different brands of butter have different salinities. The rule of thumb is if you reduce the salt added to salted butter ½ teaspoon per cup of salted butter. The purist bakers always butter. In this way they can be in control of the salt is added to the recipe. Salt in butter is also believed to add the flavor, overpowering the sweet taste of butter, butter and mask odors.
When it comes to the decisionsbetween shortening, margarine, butter or salted butter is a personal preference. But at least with information, we can make an informed decision. The best way to decide what is best for you is to experiment. Try different ways to bake cookies and have fun. As they say, "The road is the best part of the journey."
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