Have you ever tried to use reduced-fat margarine, margarine spreads, and whipped butter? Well, fat matters...really. You should not use these because they have too much water and air in them. This will cause your cakes or cookies to collapse or flatten out. Always use the type of fat called for in the recipe. NEED RECIPE HELP? HAVE A FOOD SAFETY QUESTION? E-MAIL US AND ASK THE EXPERT!
Tuesday, July 5, 2011
Fat Matters...Really
Have you ever tried to use reduced-fat margarine, margarine spreads, and whipped butter? Well, fat matters...really. You should not use these because they have too much water and air in them. This will cause your cakes or cookies to collapse or flatten out. Always use the type of fat called for in the recipe. NEED RECIPE HELP? HAVE A FOOD SAFETY QUESTION? E-MAIL US AND ASK THE EXPERT!
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