Is There a Liquid margarine for Frying and Baking ?

I don't fry stuff, for one thing. And soy oil would be way down on my list of things to use if I did.

Susan

I can't imagine cooking without sautéing vegetables.

I saute quite often, and I always use olive oil. Sometimes I add butter, like for mushrooms and onion with steak.

Susan

The liquid margarine products are not intended for frying or baking. There is "creamy" liquid shortening available in 4.5 gallon boxes for frying. You can find them at places like Sam's Club, Costco, and Gordon Food Service (GFS Marketplace,) I haven't looked at the labels as I assume this product is partially hydrogenated to make it creamy. In commercial applications that is important as hydrogenated fats are more stabile (higher flash point and slower to go rancid). That is the opposite of what someone wants who is looking for good health. The liquid margarine that is available in retail stores is meant to be used as a spread or on vegetables. Again, it is probably partially hydrogenated and blended with oil and god knows what else. Margarine generally has some water and emulsifiers, mono and diglycerides, coloring, preservatives, and even gelatin and starch.

I just want to echo the information I've seen posted re cholesterol. Most is produced by our bodies - 80% so I've been told. Of what is left, there is a chance of influencing maybe half. Those odds are not good enough for me to change a whole lot of a diet. For frying, olive oil works fine. For baking, I would stick with butter. Margarine is not good for you. I have also recently heard that when melted, margarine becomes trans-fat so that is not helpful. Exercise is at least if not more important when trying to lower cholesterol. Wendy

----- Original Message ----- From: "Dusty Bleher" Newsgroups: rec.food.baking,rec.food.cooking To: Sent: Sunday, November 27, 2005 11:46 AM Subject: Re: Is There a Liquid margarine for Frying and Baking ?

Yep. That's about right (but it does vary a bit among individuals by age, sex, and physical activity).

Also about right. With apparently the worst villain being commercially homogenized "whole" milk.

True, but with a caution. OO is wonderful used cold and/or with low-temperature cooking/frying. Unfortunately it smokes at a relatively low temperature...and those resultant break-down products are not good for you. Better to use saff or sunflower oil, or, the best one to use for higher temperature cooking/frying is coconut oil. All of the fear mongering that we used to hear about that kind of oil turned out to be completely wrong.

All your points are spot-on, Wendy. It's good to find another that reads and thinks independently...(:-o)!

Best regards dear lady, Dusty ...