ความคิดเห็นที่ 12
Thin Out Trans Fats: Bake Your Own Crackers
Until amounts of trans fat are clearly listd on packages, the only way to be sure how much and what type of fat is in your diet is to control it yourself. This being the case, why not return to cooking from scratch? Most food can be more healthful if you make it yourself and that is particularly true of crackers and chips, some of the worst trans fat offenders. From a reasonable substitute for Wheat Thins to baked tortilla chips, anyone can create snack foods that will placate the munchies without sending cholesterol levels out of control. It is not that hard, and the results are truly satisfying.
Trans fat is the result of a process that converts vegetable oil to a semi-solid state, such as shortening. It also occurs naturally in dairy products and beef, but it is not clear whether it is as dangerous as the manufactured variety. Any food that has hydrogenated or partially hydrogenated oils listed among its ingredients is bound to contain trans fat. If you make that same item at home with vegetable oil, it would have only trace amounts of trans fat and very little saturated fat.
Ready to give a try?
Recipes:
Faux Wheat Thins
1-3/4 cup whole-wheat flour
1-1/2 cup all purpose flour
1 tablespoon sugar
3 /4 teaspoon salt
1/8 teaspoon turmeric
1/8 teaspoon paprika
1/3 cup vegetable oil
1 cup plus 1-tablespoon water
Kosher or sea salt
Directions
Preheat oven to 425-degrees.
In food processor, blend flours, sugar, salt and spices. Whisk oil and water together in separate bowl until emulsified. With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better. Transfer dough to cookie sheet by draping it over your rolling pin. Do not worry if it gets distorted. Using long, sharp knife, trim dough into neat rectangle and score into 1-1/2 inch squares, being careful not to cut all the way through. Prick each square three times with a fork and sprinkle with kosher or freshly ground sea salt to taste.
Place a cookie sheet in center of preheated oven and bake about eight minutes or until edges have started to brown and blisters are forming on top surface. Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece. It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
Return crackers to oven and bake six to seven minutes more, until edges are well browned. If outer edges brown first, snap them off and return rest of crackers to oven. Although you do not want to burn the crackers, they need to be nicely browned all over to be crisp. Slide sheet of crackers onto rack to cool. When cool, break apart at scored lines. Store in airtight container - a tin works best.
Recipe makes about 200 crackers.
Per 16-cracker serving: 5.9g Total Fat (0.36 saturated).
เอามาจากเว็บนี้จ้ะ
http://www.bellybytes.com/recipes/crackers.shtml
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1/8 teaspoon turmeric
1/8 teaspoon paprika
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19 มิ.ย. 50 03:51:00
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