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Oct. 28th, 2010 01:35 amDear manufacturers of vegetable oil spread:
Do you actually use your products?
Because I just made me a box of macaroni and cheese to directions designed for 60% vegetable oil spread, using the 53% stuff that is all that is available in stores now. I do not have macaroni and cheese. I have macaroni sitting in a cheese-flavored puddle. Because dropping the oil content of every tablespoon of vegetable oil spread means increasing the water content.
The point of having there be less oil per tablespoon of spread is to lower the calories, right? Or the fat or some such. Admirable goal. Thing is, though, it's easy to lower one's vegetable-oil-spread caloric intake. Just put less of it on your bread. It's kind of difficult to get the required oil-to-water ratio for a properly made cheese sauce when the only way to increase the oil content is to increase the water content even further.
All my grandmother's recipes that call for margarine have strict warnings against using margarine that's less than 65% fat. I shudder to think what'll happen when I try to bake with this 53% shit.
Do you actually use your products?
Because I just made me a box of macaroni and cheese to directions designed for 60% vegetable oil spread, using the 53% stuff that is all that is available in stores now. I do not have macaroni and cheese. I have macaroni sitting in a cheese-flavored puddle. Because dropping the oil content of every tablespoon of vegetable oil spread means increasing the water content.
The point of having there be less oil per tablespoon of spread is to lower the calories, right? Or the fat or some such. Admirable goal. Thing is, though, it's easy to lower one's vegetable-oil-spread caloric intake. Just put less of it on your bread. It's kind of difficult to get the required oil-to-water ratio for a properly made cheese sauce when the only way to increase the oil content is to increase the water content even further.
All my grandmother's recipes that call for margarine have strict warnings against using margarine that's less than 65% fat. I shudder to think what'll happen when I try to bake with this 53% shit.