Swapping Olive Oil for Trans Fats

A Greek study has found that olive oil may be substituted in place of margarine and shortenings in cakes without affecting texture, flavor, or aroma.


 
Posted by Josh Friedland on Feb 22, 2010 in Appetizers, Baking | Link | | Print this page | Share This



 

Comments

Jun 9, 2010 3:33:42 AM
Posted By: mbt

Perhaps there's an all-seafood version out there.

 

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