I remember in cooking class that butter is much better than margarine.
Margarine has loads of chemicals that resemble plastic and also loads of fat.
However, butter is mostly natural.
Malak
On 9/17/10, Penny Reeder wrote:
> Hi Abby,
> Sadly, most lard in the US today is partially hydrogenated t
Hi Abby,
Sadly, most lard in the US today is partially hydrogenated to extend
shelf life. I have not been able to find non-hydrogenated lard, but
I keep looking! Pork fat is better for us, by far, than the transfat
laden stuff, and a lot tastier too!
Penny
At 03:56 PM 9/16/2010, you wrote:
lar to plastics.
>
> Charlotte
> - Original Message -
> From: "Abby Vincent"
> To:
> Sent: Thursday, September 16, 2010 2:56 PM
> Subject: Re: [CnD] [Candy] shortening
>
>
> You can get lard, real or imitation, in most markets, at least in Los
&g
In my personal opinion, real butter is better than using margarine, since
margarine is synthetic and contains materials similar to plastics.
Charlotte
- Original Message -
From: "Abby Vincent"
To:
Sent: Thursday, September 16, 2010 2:56 PM
Subject: Re: [CnD] [Candy] shorte
You can get lard, real or imitation, in most markets, at least in Los Angeles.
Other places you may have to go to a Mexican market. Real lard is pig fat. My
mother used it for her pie crust, the best I've ever tasted. Then she turned
to Crisco vegetable shortening because lard got a bad rap.
