budron said:Is there anything to use in baking that doesn't change the taste too much as a subsititute for margarine or butter. Trying to reduce the transfat in baked goods. Would appreciate any advice or things people have tried.
Ya, guy, go for the real stuff!Andy M. said:First there was butter and it was good
But people said, "NO, it has saturated fats and it is bad!"
Then there was margerine and IT was good
But people said, "No, it has trans fats and they are worse than sat fats.
Then there was Andy M. who said, "To heck with it. Gimme butter, it's the real thing."