A few years ago, a dieting buddy of mine, told me one of her cooking secrets. When preparing a recipe that calls for margarine or butter, try this. Instead of using one of those products, she used an equal amount of water rather than just omitting the butter altogether.
She said the product would turn out the same as it would have with the margarine/butter, but with less fat and so much better for you. No one would miss the extra sheen or fat the margarine or butter would have provided. She was right! So you can make your own fat free products at home.
By Terri
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This is a great idea. I thank you for sharing it. We all need to use less fat, at least the margarine/butter.
My daughter uses applesauce in her brownie/cake mixes instead of oil and it's amazing how moist they come out.
As long as you understand how cooking works.
When making gravy or cream sauce, you need one part fat to one part flour, heated together. Add broth or milk and simmer until it makes gravy. If you don't use the fat it just won't make gravy.
It's the same when thickening soups. The thickener binds with the fat, but there's usually at least some fat in soup, so you're probably okay there.
In cakes you can often substitute the oil for something else. In cookies you will get a much different consistency and often the cookies will burn or just not come out right.
The best thing to do is usually to find a version of the recipe you're trying to make that has less fat, but other people have tried, so you know it works. Otherwise, be prepared to waste and ruin some food.
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