U.S. Bans Trans Fat

Re:U.S. Bans Trans Fat by Lambdanaut on Tuesday June 16, 2015 @10:00AM (#9725800)

Too widely used with too specific qualities that aren't closely enough replaceable. There are replacements for transfat that don't dramatically alter the taste or texture, but you can't drink a soda and get drunk.

It's politically a more difficult maneuver; we know because we tried it in the 20s

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Re:U.S. Bans Trans Fat by kls on Tuesday June 16, 2015 @10:36AM (#9726078)

There are certain dishes, which require shortening, that there is no effective replacement such as Apple Pie or Southern style biscuits. Shortening creates a flakiness and funny enough in floured baked goods, creates a flavor more buttery than butter alone, it has a magnifying property. Anyways the loss of (trans-fat) shortening will / has certainly drastically alter certain types of quick bread baking.

Shortening's like Crisco have been reducing the amount of trans-fats and the results can be seen in the loss of flakiness and butteriness of quick bread baking so much so that there is already a market for the older stuff.

http://www.cakecentral.com/forum/t/736295/does-generic-veg-s...

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Re:U.S. Bans Trans Fat by bcoates on Tuesday June 16, 2015 @11:40AM (#9726569)

Couldn't you just use lard?

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Re:U.S. Bans Trans Fat by jessaustin on Tuesday June 16, 2015 @12:22PM (#9726953)

I find lard and butter together are often best. It's amusing that GP complained about shortening becoming less buttery. Hmmm, I wonder how one could fix that?

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