There is much controversy about what is best to use for baking cookies. The man caught scratching his head to see the dilemma. What is healthy to use than others? With a little 'research can resolve this dilemma.
First, what is shortening? This is a semi-solid fat, and refers to a hydrogenated vegetable oil. There is much controversy about what is best to use for baking cookies. The man caught scratching his head to see whatdilemma.Hydrogenation is a process of hydrogen bubbles in vegetable oil, changing its chemical structure. This process is the liquid to solid at room temperature and below. Shortening is 100% fat. Butter and margarine contain 80% fat. Hydrogenation produces trans fats, unhealthy fats known to cause heart disease. The advantage of shortening over butter or margarine is its smoke point (higher temperature before burning). Another advantage is that a higher melting pointTemperature. During baking of cookies allows the dough to hold its shape longer. This allows the flour and eggs, keep spreading the dough too much. Some new reduction products on the market that contain no trans fat or very little.
Secondly, what is margarine? Margarine is restored from vegetable oils and contains no cholesterol. Margarine is rich in good fats (saturated and monounsaturated), but it also contains saturated fats. Some margarineworse than others. Hydrogenation solidifies margarine. The harder the margarine over trans fats it contains. Trans fats raise levels of bad cholesterol, decision making and reduce the level of good cholesterol, is worse than saturated fats. margarine contains less trans fat margarine stick.
Thirdly, we all know that butter cream cow's milk fat created. Why is animal fat that is responsible for saturated fat and cholesterol. Butter and margarine are equalcalories and fat. Each contains about 35 calories and 4 grams of fat per teaspoon. The butter is estimated to harbor traces of hormones and antibodies that contain cow's milk. On the positive side of butter contains fat soluble vitamins A, D, E and K.
OK, now that you have now more than ever, we compare them confused. Margarine is better than butter when it comes to our hearts, but falls flat in the Department of taste. Butter adds a creamy texture. Shortening helps keep cookiesDeflation, or widespread, but not again taste. The reduction has no flavor. If you have a cookie fanatics half shortening and half butter soft. You can get the cookie raised with the flavor of butter.
After all, what you must also use salted butter or unsalted butter. Butter salt acts as a preservative, if the butter is not rancid if left at room temperature. The disadvantage is that adding salt to your recipe. The problem with the reductionreplace the salt in a recipe for salted butter varieties have different salinity. The basic rule is to use salted butter, reduce salt added ½ teaspoon tea per cup of salted butter. Bakers purists will always use unsalted butter. Can be in control of salt added to the recipe. Salt in butter is also suspected of adding flavor, sweetness irresistible butter, butter and the smell of the mask.
When it comes to decisionsbetween shortening, margarine, salted butter, unsalted butter, or a personal preference. But at least with information, you can make an informed decision. The best way to decide which is better for the experience. Try different ways to make cookies and have fun. As they say, "The road is the best part of the journey."
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