margarine | Imamother

jerusalem mother

Tue, Jun 15 2010, 3:15 am

thanks e/o for your replies, glad to hear its not my own meshugas to try and avoid it.
does anyone know of a transfat free margarine for sale in israel?
Does anyone know how if all bought cookies are with marg or if not how to tell?
Shevi82 I would appreciate that recipy thanks.

Laughing Bag!

Mon, Jul 19 2010, 11:06 pm

I dont use margerine and try to avoid it in all the other foods. I use palm oil instead which is healthier or the recipes that can use just oil instead I do that or I beat up in food processor/ hand blendor 1 egg ,1/2 tsp salt 1 tsp vinigar and slowly pour in 1 1/2 cups oil ultil its a stiff mayonaise I use it to bake alot of things that call for margerine.

nylon

Tue, Jul 20 2010, 1:17 am

I use Earth Balance, sparingly. I grew up on butter, so I don't much like the taste of margarine (although the Earth Balance is better than what they used to sell), but sometimes oil won't do. You also need either margarine or shortening for pareve pastry, you can't use oil--and I don't think Crisco is one bit better than margarine. I also use non-dairy "milk" and creamer very sparingly (I try to avoid Rich Whip altogether).

I have been known to serve a milchig meal just so I can make the dessert milchig and do it justice. Pareve "buttercream" is awful (why would I want my cake spread with confectioners sugar and margarine?), but real buttercream (with egg yolks or a meringue base) is another story. Or ganache. Yum. I'd much rather have a silky pastry cream made with half and half and butter than something faked up with vanilla pudding mix. Because I grew up on all milchig sweets, I probably still make many more things milchig rather than baking them pareve "just in case". That solves the margarine problem nicely!

In the kitchen

Tue, Jul 20 2010, 6:33 am

Laughing Bag! wrote:

excellent,glad to hear it.

I also make myown mayonaisse (which is just 2 eggs, 3cups oil and 2 tsp vinegar and 1 tsp salt opt.)
and it is the perfect substitute for margarine without any transfat, and since you make it yourself you know exactly what it in it!

Homemade mayonaisse is the answer to all your margarine problems,my mil makes THE BEST wafer cake of anyone (the whole city knows it) and she uses-homemade mayonaisse,never any margarine,in fact she notes that it freezes better with mayo than with margarine!

All those cookie recipes that you are certain cannot use oil, use the mayo!
Even frosting! Yes the real good old fashioned frosting, not glaze or whip, omit the salt in the mayo and voila, delicious!

Really, mayonaisse is whipped eggs and oil....it is fat just like butter and margarine, but it is healthier than margarine, cheaper than butter and pareve!

You can enjoy all your creamy fancy desserts with mayo instead of margarine and it is an equal substitution, 1cup margarine would be 1 cup mayo.

Marion

Tue, Jul 20 2010, 10:35 am

Birthday cake with no decorations ("butter"cream) doesn't appeal to me at all, even if it's just for appearance's sake! I happen to HATE the taste of buttercream made with butter, and I finally found a tasteless margarine I can use for it (instead of the highly expensive shortening).

ChossidMom

Tue, Jul 20 2010, 11:08 am

Tamiri wrote:

It's so bad that it is banned in our house. Plenty of things come with margarine in them - I just make sure that nothing home-made (the bulk of our diet) has it. So we get our minuscule amounts elsewhere.

Same here.
I would never bake a cake with margarine. I use only oil based recipes.