Text 8021, 149 rader
Skriven 2006-11-26 10:21:00 av Dave Drum (1:10/345)
     Kommentar till en text av DALE SHIPP
Ärende: Re: TRANS-FATS
======================
On 11-23-06 Dale Shipp Scribbled to Dave Drum about Re: TRANS-FATS

DS> DS>  OK, thanks.  And now for the next question:

DS> DS>  Name some oils with trans-fats?   I know that palm oil is
DS> DS>  supposed to be a "not-good" fat, but thought that was because
DS> DS>  of it being "saturated" versus poly-unsaturated.

DS> DD> Crisco, Blue Bonnet Margarine, Beef Tallow, Kurba Shortening,
DS> etc.

DS>  Thanks -- except for the beef tallow, those seem to be all
DS>  hydogenated fats, which someone else said could lead to trans-fats.
DS>  It is starting to get connected:-}}

The process which hydrogenates the fats seems to be what forms the trans 
fatty acids. The beef fat has naturally occurring trans fats - albeit at 
a MUCH lower level than the hydrogenated vegetable fats.

Below is an appropriate recipe for today as it is the natal day of 
Charles Schulz, father of Linus, Lucy and Charlie Brown.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Great Pumpkin Cake
 Categories: Squash, Cakes, Desserts
      Yield: 16 servings
 
MMMMM----------------------------CAKE---------------------------------
           Butter; to prepare pan
    3/4 c  Dutch-process cocoa powder;
           -plus more for pans
      2 c  Granulated white sugar
      2 c  All-purpose flour
      2 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      2 lg Eggs
      2 ts Vanilla
    1/2 c  Rape seed oil
    3/4 c  Buttermilk
    3/4 c  Milk

MMMMM--------------------------FILLING-------------------------------
      3 oz Gianduja or milk chocolate
      3 oz Bittersweet chocolate
      7 oz Heavy cream
      1 tb Unsalted butter

MMMMM--------------------ORANGE BUTTER GLAZE-------------------------
      5 tb Milk
           Orange liquid-paste food
           -coloring
      4 c  Sifted powdered sugar
      1 c  Butter; melted
 
  Step 1: To prepare the cake, preheat the oven to 350oF.
  Generously butter the inside of two 8-inch bundt pans;
  dust lightly with cocoa powder.
  
  Step 2: Sift cocoa powder into the bowl of an electric
  mixer. Add granulated sugar, flour, baking soda, baking
  powder and salt. Set aside.
  
  Step 3: In a medium bowl, whisk together eggs, vanilla,
  oil, buttermilk and 3/4 cup milk. With the paddle
  attachment of an electric mixer, slowly beat the egg
  mixture into the sugar mixture. Continue to beat on low
  speed until smooth, about 1 minute.
  
  Step 4: Divide the batter evenly between the prepared pans.
  Bake until a cake tester inserted into the center comes out
  clean, about 40 minutes. Transfer to a wire rack. Let cool
  for 20 minutes, then remove from pans and let cool
  completely.
  
  Step 5: To prepare the filling, place both chocolates,
  cream and 1 tablespoon butter in a medium heatproof bowl
  over a pot of gently simmering water. Heat, stirring
  often, until the chocolate is melted, about 5 minutes.
  Let cool to room temperature. Whisk chocolate until
  lightened; set aside.
  
  Step 6: Using a serrated knife, trim the bottoms of both
  cakes so that they are flat. Spread chocolate evenly on
  the flat side of one of the cakes. Invert the remaining
  cake onto the chocolate, with the flat side against the
  chocolate, so that a pumpkin shape is formed. Place the
  cake on a wire rack.
  
  Step 7: To prepare the orange butter glaze, combine 5
  tablespoons milk and a few drops of food coloring until
  the mixture is a pumpkin color; set aside. In a medium
  bowl, whisk together powdered sugar and melted butter.
  Add the orange milk mixture; whisk until smooth. Working
  quickly, carefully pour the glaze over the cake, tilting
  the cake as necessary to coat all sides. Let the glaze set.
  
  Step 8: Meanwhile, prepare the chocolate leaves. Wash the
  leaves and dry thoroughly. Set on a baking sheet lined
  with parchment paper. Place chopped chocolate in a medium
  heatproof bowl; place the bowl over a pan of gently
  simmering water. Stir occasionally until the chocolate is
  melted. Remove from the heat.
  
  Step 9: Using a soft 1/4-inch pastry brush, coat the under
  side of each leaf with a thin layer of chocolate. Place
  the leaves in the refrigerator until firm, about 15 min.
  Brush the leaves with a second layer of chocolate; chill
  again. When firm, carefully peel the leaves from the
  chocolate. Discard the leaves. Set chocolate leaves on a
  baking sheet; refrigerate until ready to use.
  
  Step 10: Just before serving, garnish the cake with
  chocolate leaves.
  
  * Notes: Gianduja is a hazelnut-flavored chocolate
  available at gourmet food stores.
  
  When making chocolate leaves, use leaves that have not
  been sprayed with chemicals. Leaves can be made up to
  one day ahead of time.
  
  Adapted from www.marthastewart.com. By Babette Morgan of
  the Post-Dispatch
  
  Printed in St. Louis Post-Dispatch; 27 October 2004
  
  MM Format by Dave Drum - 29 October 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Dangerous exercise: jumping to conclusions

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