Italian Cook--my guess would be that the amount of mayonnaise may not be equivalent to the amount of butter. When I substitute oil for butter, the ratio is 1/3 cup oil to 1/2 cup butter. To determine the saturated fat in a single biscuit, add up the saturated fat and divide by the number of biscuits.
To get a rough comparison, you could then take a butter biscuit recipe (such as David Lee's, which Zen posted at the Baking Circle, and I posted here), and compare relative size of biscuit and number of biscuits for each.
At any rate, I think that you did reduce saturated fat by using the mayonnaise. Even 4 Tbs. butter would be 28g saturated fat.
I actually considered a chocolate cake recipe that uses mayonnaise for the cake I baked a couple of weeks ago, but when I compare it to King Arthur's Favorite Fudge Birthday Cake (focusing on eggs and canola oil, and amount of chocolate), the King Arthur recipe came out ahead. It's on my list to try an oil based biscuit. Apparently Gullah biscuits, from the south use oil because the butter would not have kept well in the heat.
Thanks, BakerAunt, for your detailed help. The 1% Lactaid milk I use has 1.5 g saturated fat per cup. It has 12 g sugar, which seems high to me. I'll have to compare milk labels at the grocery.
I used a calculator to do the arithmetic, but there's no guarantee I'm right. I had a professor who berated all the business students in his class because we need calculators. For what it's worth:
Mayo is more heart-friendly than butter in this recipe, IF 3/4 cup mayo would be equal to 3/4 cup butter. If that's the case, 18 grams saturated fat in the mayo, while 3/4 cup butter would have 84 grams saturated fat.
We don't have heart problems. I asked this question in case I ever want to make drop biscuits for someone with a heart ailment. Online, I found a recipe for olive oil drop biscuits -- 2 actually, and I'll try them both. What amuses me about my interest in drop biscuits is I don't even like biscuits. I eat them with soup if nothing else is available.
I guess I should say that the mayo I use that has 1.5 g saturated fat is full-fat Hellman's mayonnaise. Label says sugar is negligible (not their wording).
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This reply was modified 6 years, 9 months ago by
Italiancook.
Italian Cook--look on the mayonnaise jar and see how much saturated fat is in a tablespoon of the mayonnaise. It can vary, depending on the brand of mayonnaise that you use. Also, some mayonnaise brands have more sugar, so you can check that as well. (At the moment, in my house, we use low-fat Kraft mayonnaise.)
For reference, butter has 7g of saturated fat per tablespoon.
One egg has 2g saturated fat. However, eggs have important nutrients as well.
According to my milk container, 1 cup of 1% milk has 1.5g saturated fat.
There are 12 tablespoons in 3/4 cup.
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This reply was modified 6 years, 9 months ago by
BakerAunt.
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This reply was modified 6 years, 9 months ago by BakerAunt.
Yesterday, my husband made an emergency home repair that involved driving store-to-store looking for the part. So this morning I made him (for the first time) Butterless Drop Biscuits from Stephiecancook-cookpad.
https://cookpad.com/us/recipes/908535-butterless-drop-biscuits
My husband said they're "very good," and had 3 with his breakfast. I have a question about the butterless part:
Recipe uses 3/4 cups mayonnaise instead of butter. From a heart-health standpoint, do you think mayo makes them more heart-friendly than butter? Or, are they about the same, since mayo has eggs?
Afterthought: I used only 2 teaspoons of sugar and only 1/4 teaspoon salt, and they are fine.
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This reply was modified 6 years, 9 months ago by Italiancook.
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This reply was modified 6 years, 9 months ago by Italiancook.
Early on Wednesday afternoon, I made up my usual double batch of dough for my Lower Saturated Fat, Whole Wheat, Sourdough Cheese Crackers. I accidentally doubled the amount of flax meal, so I don’t know that the result will be when I bake them in a few days. (The dough is better if it has a few days’ rest in the refrigerator.) It is a bit more dense than usual.
Skeptic, my oven runs about 10 degrees cool at 350 degrees and I don't compensate for it (assuming the thermometer is correct) so I don't think that was the case. One thing I have thought of is since the measurements were in volume rather than weight, if I might have been a little light with the flour. The cake tasted fine.
Thanks for the recipe, Joan, I might give it a try.
I have a recipe that works pretty good but it calls for a cup and a quarter of oil so I was interested in the Hershey recipe as it uses less. I often sub out a half cup of Greek style yogurt for an equal amount of oil and that works pretty good too.
On Tuesday afternoon, I baked TWO loaves of my Buttermilk Grape Nuts Bread (version with whole wheat and barley flour). It’s the first time I’ve baked two loaves of yeast bread since last year (before we had moved into the apt.). I now have room in my kitchen, so pulling the mixer forward is not a problem, and we have two refrigerator-freezers, so I can store the spare loaf.
Hi Skeptic!
What a great weekend to visit – the weather should be perfect! I cannot recommend any place to eat lobster rolls in Vermont; we go to Maine to get ours! As you know, Vermont is landlocked, no shoreline. Indeed, I am leaving tomorrow for six days in Maine! We will eat lobster rolls, and also have reservations on a cruise to an island in Boothbay Harbor for a clambake.
Your first stop in Vermont on Interstate 91 north should be the Vermont Welcome Center, soon after you cross from Massachusetts into Vermont, around mile marker 5. We usually stop there for a potty break and to stretch our legs and look at the displays which change seasonally. You will get ideas for places to visit throughout the state from all the displays. It is a beautiful venue and well-maintained, but there are no services (food, gas). So, generally, working my way northward on 91 are the following:
Vermont is well known for craft beers, with many breweries open to visitors. The Harpoon Brewery and Beer Garden is just a mile or two off 91 in Windsor. Although I don’t like beer, my retirement party was held there! River Roost Brewery is in White River Junction, and I’m pretty sure a couple more have started up in that same town in the last few months. There are also many small restaurants in that neighborhood, if you like ethnic foods, although I think you do have access to that where you live.
Small artisan cheese factories are a growing industry in Vermont. Grafton Village Cheese Company is in Brattleboro, but I don’t know anything about it. Vermont Farmstead Cheese Company is in the same park as the Harpoon Brewery, but I think they do not have a workspace that you can visit, just a market to purchase cheese. Cobb Hill, a modern “commune” in Hartland, also has an interesting cheese-making facility.
In Norwich, a few feet off 91 and a mile from King Arthur Flour is the Montshire Museum, a science focus with many first-rate hands on activities to try. The Fairbanks Museum and Planetarium in St. Johnsbury (an hour north) is a fascinating place.
You mentioned “Woodchuck”, but I think it was auto-corrected from Woodstock? It is a lovely, quaint, Vermont town well-worth a visit, but about 20-30 minutes from I91 on a sometimes slow 2 lane road. Some places to visit include The Rockefeller estate, glass blowing at Simon Pierce, Billings Farm and Museum. If you are interested in books, this weekend is the annual event variously called “bookstock literary festival”, “bookfest”, etc. There are readings, art exhibits, music, workshops, and a huge book sale, all on the green and in buildings around town. You do need reservations for some of the events.
I don’t know your interests, or how much time you’ll actually have to play tourist. I would say you should spend 3-4 days visiting along 91 from one border to the next. The southern part of Vermont is quite populated, from the Welcome Center north to Norwich, about a one hour drive. From there to Derby Line at the border, is about two hours. That area is called the Northeast Kingdom and it is pretty barren, small towns, miles between interstate exits, but gorgeous views of mountains and rivers and lakes.
I hope you enjoy your trip! And let me know if you have specific interests or things you want to see.
Riverside Len I have a recipe that comes from Just a pinch by Cassie called Lil' Chocolate Cake.I bake this when wanting a chocolate cake and it's the best I've ever made and so easy.It makes one 8 inch round or square pan and mine never domes up.Looks just flat as a bakery cake.When I want 2 layers I just double everything and it's fine.I sub a cup of black coffee for the cup of hot water.Here's the recipe:
Lil' Chocolate Cake
1-cup a.p. flour
1-cup sugar
1-cup hot water ( I use hot black coffee)
1/2-cup Hershey's baking Cocoa (I like special dark)
1-tsp.baking powder
1-tsp.baking soda
1-egg
1/4-cup melted butter
1.Preheat oven to 350* grease and flour 8" baking round or square pan.
2.In medium bowl combine 1st six ingredients
3.Add egg and butter and mix well.4.Pour in pan-Bake @350* for 30 -35 minutes or toothpick tests done.Cool .Can just dust with powder sugar but I frost mine with chocolate icing.You can double all ingredients and have a 2 layer cake or a 9x12 sheet cake pan.Trust me this is a good cake and you'll have everything on hand.Mix up all with spoon or I use a whisk,no mixer needed.
I made it over the weekend. I baked it for 12 minutes longer than the instructions suggested. The cake domed while baking (which is what I expect) but then as it cooled the dome sank. The top of bottom of the cake appeared wet. The baked cake did not have a lot of volume. Not sure if I did something wrong. Debating over whether or not to try it one more time.
I'll be passing through Vermont on Saturday/Sunday. I'm going to Quebec just on the other side of Derby Line ( right on the border ). I might have a little more time to play tourist. Is there anything especially fun near I-91? Last time I went on the west side of the state to see the Morgan Horse Farm. I've seen King Arthur and Cabot Creamery. I'd like to see Woodchuck but thats on the wrong side of the state.
Vermont is a great place. My first trip there I saw lots of covered bridges and visited a man who raised the great white pulling oxen. I think this trip I'd like to have lobster rolls. Can anyone recommend a place. I'm looking at you chocomouse.
I'm feeling jaded. There isn't that much I want from King Arthur right now. Sometimes I think I want the wooden kneading board but then I try to think of a place to store it and the impulse goes away. I also admire the Askamura (sp) mixer but that is way too expensive.
Well, that's embarrassing. I meant to "like" Skeptic's post (which I have now done), and I ended up hitting the like button for my own, and it won't let me "unlike" it. Sigh.
How much does a cup of raisins weigh (in ounces)?
[See the full post at: Daily Quiz for July 23, 2019]
I generally prefer to cut chicken up than to spatchcock it, mainly because I can fit a cut up chicken in my small oven but a spatchcocked bird is too rectangular and has to go in the big oven. Roasting a chicken whole has the advantage that you can stuff the cavity--not with stuffing, but with fruit, usually some apples, lemon slices, brandied prunes and a few slivered almonds. This makes for the most flavorful juices, which makes your gravy just incredible. (This idea came from James Beard, who used that for a goose, but it works with other poultry as well.)
My older son likes to spatchcock turkey, my preferred method would be to do it on the outdoor rotisserie.
I will agree with the author that spatchcocking a bird can be a bit messy, but that's why they make 18 x 24 plastic cutting boards.
Something that's kind of fun to do with company (though a bit of work to prepare) is to completely debone a chicken and stuff it. You present it whole at the table and just slice it to serve it. Kind of a fun presentation.
