April 23, 2011

Butter Does Work

More and more I have been substituting butter for the shortening fat in my baking recipes.
At first, I was using 1/2 butter and 1/2 shortening.
But the shortening was still bothering me, so I decided to use the full butter this time around.
I had read online that it would change the consistancy of the finished product.
It was recommended to use a tad less of the butter.
But I just substituted the correct amount, and I saw no difference in the texture of the brownies that I made.
In fact, I thought they were even better - perhaps a bit richer.
I am glad the butter performs as good as the shortening.
It is more expensive, but I feel better using a natural fat as opposed to a man-made one.
And I know my body will respond better to it.



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