Old style Baking ingredients

meritaten

browneyedbazzi wrote: »

That's interesting - I've never known anyone to have an allergy to rape seed oil and it isn't an allergen that needs to be declared on labels for packaged foods.

As for the taste being different - I've never had complaints and actually won 'best cake' at a competition (judged by a pastry chef from a Michelin starred restaurant) using a cake made with canola oil. I do think the texture is a bit different in a cake made with oil (usually a softer, finer crumb) but I prefer that to 'traditional' sponge recipes. Like so many things, it comes down to a matter of taste - what you love I may not.

There's been a lot of talk about butter being healthier than once believed - and I think there is good evidence that it is healthier than the trans fats and chemical spreads a lot of people have swapped to, but equally I think canola/rape seed oil is healthier than butter and doesn't come with the down sides of trans fats. And being 'healthier than once believed' is far a far cry from 'being healthy'!

I wasn't having a go Bazzi - but I have heard that people are reporting allergic reactions to foods cooked in rapeseed oil.
to expand - I think the report I saw was to do with fast food outlets using rapeseed oil - like most oils it changes as it is used and re-used.
When I tried it I found the smell when cooking at high temperatures really put me off - but then, I cant stand the smell of corn oil either! so that might just be me!
it probably behaves completely differently in baking to wok cooking! after all, I wouldn't use Olive oil in a stir fry recipe either.
if you try rapeseed and like it, then of course use it! it is very good for you and this countries version of Olive oil! I didn't mean to put people off just make them aware that because a product is healthy doesn't mean that some people wont have a reaction to it.
Yet another case of me typing in too fast and missing out salient points so my post can be taken the wrong way!
my apologies bazzi - I didn't mean it to read in any way disparaging to your baking!

SailorSam

In the past i've read on here that Lidl are good for bread making flour, but they've only ever sold white. When i was in there last week i noticed they're selling wholemeal now as well. I bought some but not used it yet.

kerri_gt

candlelight_2013 wrote: »

Oh dear Sunshine, not to worry you will know to adjust the timing next time. My oven isn't fan assisted so presumably makes a difference. It does smell gorgeous doesn't it.

Well done anyway you can always pour some custard over it to disguise the colour:)

Candlelightx

I can highly recommend asda smart price custard - instant powder is good if you're going to use it all up but can't be used again once cooled. The tinned is equally as good.

As a side note, I found silver spoon long Madagascan vanilla pods in my local 99p store today. BB date of 2015. These range from £1.48 in Asda up to some for £4.99 in waitrose:eek:

peachyprice

meritaten wrote: »

I wasn't having a go Bazzi - but I have heard that people are reporting allergic reactions to foods cooked in rapeseed oil.
to expand - I think the report I saw was to do with fast food outlets using rapeseed oil - like most oils it changes as it is used and re-used.

Maybe you read the the recent thread on here Meritaten. It does seen to be a growing problem, and certainly not one to be dismissed.

https://forums.moneysavingexpert.com/discussion/4473333

terra_ferma

Does anyone use animal fat, e.g. suet instead of butter? What difference does it make?

peachyprice

I have used a mixture of lard and butter for pastry, it makes a much finer, lighter pastry than just butter without altering the flavour.

Tillytrotter1

Candlelight, thank you so much for the fruit cake recipe. It was delicious and so easy to make. Like Sunshine mine browned on top pretty quickly and cooked in just over an hour. I will reduce the temp next time as it's a combi oven so probably a bit hotter but lovely cake all the same.

Thanks again

LittleBill

Hi

I am 'struggling' with the whole butter issue too ... Usually use unsalted butter, but proving too expensive .. Have just bought myself 4 packs of this Pure Soya on offer at Tescolditz

http://www.tesco.com/groceries/Product/Details/?id=250460711

... on offer at 2 for £2 = £2 for 1kg .. a bargain compared to even the basics US Butter at 98p for 250g or even the basics Baking Marg at around 55p for 250g

I have not tried it yet, but it says it's ok for baking ... Also a much healthier option than 'cheap marg'

Worth a try if passing Tescolditz .. On offer until 11/2

LittlePassTheButterBill

LittleBill

oh ... Also found this out as I 'inherited' a huge bag of granulated sugar and we hardly use any ...

Caster Sugar is only finer 'ground' sugar ... You can make caster sugar by putting Granulated in the Food Processor and whizzing for a bit

Can't believe i didn't think of it sooner

meritaten

peachyprice wrote: »

Maybe you read the the recent thread on here Meritaten. It does seen to be a growing problem, and certainly not one to be dismissed.

https://forums.moneysavingexpert.com/discussion/4473333

no, I am pretty sure it was a news report - but whether it was beeb or ITV or even channel 4 or Sky I just don't remember!
People can be allergic to almost anything under the sun -including the sun. but when the stats shoot up - then something is wrong. If I remember rightly, it was more to do with re-using the oil when deep frying?