I'm golden and innocent.
Hey peeps, I'm not making this up. The scientists are.
How are they going to do that? Well.. a blend of Canola Oil, Palm Kernel Oil and Palm Stearin say the US researchers.
Not convinced? Read this article then.
I insist on my stand against the Margarine, the plasticky trans-fat of all time. Have you ever hold a block of Margarine close to your nose before? Notice the resemblance in smell to your son's/nephew's plastic toy car?
Being really plastic (a term we used for fats that do not melt at room temperature), it is an excellent choice for pastry production. If one is not too particular, he can opt for a Pastry Margarine in the lamination of his puff pastry. But for me, the difference in taste puts me off totally.
Back in those days when vegetable fats were raised to the point of sainthood for being low in cholesterol, the innocent fatty Butter was cast away from the dining tables of the health conscious as spreads for toasts. I stuck to my Butter.
Now with all the Hoo-Ha going on about Trans Fats, I'm sticking to my Butter. I believe it's natural flavours outshine whatever is cooked up in a science laboratory. Trans fats, cholesterol or not. It's a matter of personal choice really. So who do you cast your vote for? Margarine (ignoring the Trans fat part) or Butter?