soul2share
Posts: 7084
Joined: 12/18/2007 From: somewhere out there..... Status: offline
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Tiger..on a side note....once you actually cook a recipe, how often do you follow it exactly after that? I'm a "dash of this, splash of that" kind of cook and baker.....do you find yourself modifying the recipes? One good tip for baking....in order to cut down on the fat content without losing any taste, try unsweetened applesauce in the exact amount as the oil in a recipe. I only replace it when it's a large amount tho, tea-and tablespoons of oil is fine. But it gives a great taste and moistness to cookies, especially oatmeal raisin. Used in a chocolate recipe, there is no taste of the applesauce at all. But it won't work for everything, you just have to give it a whirl....but it's to replace liquid oil only, NOT the shortening or butter.
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I have to stop saying "How stupid can you be?"...people are starting to take it as a challenge! *Not a fuck was given.*
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