Arrrghhh - dilemma!!!

Sarahsaver

I thought that most marg was full of the hydrogenated stuff???
Whats wrong with butter? At least its easier with butter to know exactly whats in it!?

Debt_Free_Chick

As ever, EXCESS of anything could be harmful. But a little bit of this 'n' that now and then is unlikely to have any effect - long-term or otherwise.

Try not to get paranoid

Galtizz

soba wrote:

our old fave, Heinz sponge puds has it so we don't buy them now

Check out the recipe links thread in the collections link in my signature, there is a recipe on there for HM sponge pudding posted by Curry_Queen, it's yum. Thanks again C_Q

soba wrote:

I think I'm right in saying ready-made pastry also has it - not that I would use it of course............I just read it somewhere!!

Yes, it has, I read that somewhere too :whistle: soon put it back and am slowly learing to make my own, but it always comes out a bit lumpy and crumbly.

squeaky

Galtizz wrote:

Check out the recipe links thread in the collections link in my signature, there is a recipe on there for HM sponge pudding posted by Curry_Queen, it's yum. Thanks again C_Q


Yes, it has, I read that somewhere too :whistle: soon put it back and am slowly learing to make my own, but it always comes out a bit lumpy and crumbly.

And HM suet puds!! I wonder who sent that one in??? :whistle:

As for pastry - mine used to be all crumbly too until I started adding a little more water than the instructions called for. It kept things a little moister and so more pliable.

Galtizz

I have split all the posts about feeding the ducks into a separate thread HERE because I felt it was too important to loose it amongst this equally important discussion on hydrogenated nasties

Galtizz

Ooops, sorry Trow, your post managed to get caught up on the ducks thread somehow, so I've copied it again here :

Sarahsaver wrote:

I thought that most marg was full of the hydrogenated stuff???
Whats wrong with butter? At least its easier with butter to know exactly whats in it!?

Trow wrote:

As I said, there are some that don't - many of the ones that contain buttermilk don't need it, apparantly.

There is nothing wrong with butter, I use butter and marg both - marg more in the winter because butter is so hard to spread.

spendaholic

Since I started this moneysaving Old Style business, I've stopped buying Anchor half fat spread and Flora Light and replaced them with Tesco Healthy Living sunflower spread, which was only 42p compared to the other extortionate prices of 70p+.

I've just checked the label and I can't see the word "hydrogenated" (spelling?) anywhere, but there are lots of omega fats and polyunsaturated oils, etc.

Is this good or bad margarine? (Or should we technically call it "spread"?) I've never really understood the fat debate.

Also, it has a cross next to "baking" and "frying", but I've done both with it perfectly well. Misterholic thinks it's much nicer than the stuff we used to have - creamier and more buttery, and much more easily spread.

Trow

In general, omega and polyunsaturated oils are good, so keep on with that from what you have said!

spendaholic

Trow wrote:

In general, omega and polyunsaturated oils are good, so keep on with that from what you have said!

Thanks! Makes a change for me to be doing something right!