Trans Fats - How To Fry Without Them

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    Trans Fats - How To Fry Without Them - Presentation Transcript

    1. Trans Fats - How To Fry Without Them Trans fats are in the news a lot these days because a new regulation requiring that they be included on food nutrition labels is now in effect. Trans fats are created when liquid oils are made into solids by a process called partial hydrogenation. This increases shelf life and flavor stability, but at the cost of increased health risks. These fats have been found to raise blood levels of LDL (or "bad") cholesterol. That means a significantly increased risk of heart disease. Partially hydrogenated vegetable fats are present in about 40 percent of the food on grocery store shelves. Cookies, crackers, and microwave popcorn are big sources of trans fats, as are other processed foods such as margarines, butter-type spreads and cooking or baking shortenings, salad dressings, cakes, donuts, snack chips, chocolate candy, some breakfast cereals, French fries and other fried snack foods. That's why there's a movement to reduce and eliminate Trans fats from foods. Most of the 925,000 restaurants in the U.S. have fryers, and those fryers use almost 18,000 tons of fat each year, much of it partially hydrogenated fat and oils. These restaurants are looking at ways to reduce trans fats in their menu items without cutting out taste, and that includes finding alternatives to partial hydrogenates. One alternative gaining interest is oil called low-linolenic soybean oil, made from a specially bred soybean. It was developed specifically to replace partially hydrogenated oils and can be used alone or in blends with other vegetable oils that have low or no Trans fats to decrease or even eliminate trans fats in the foods fried in it. To protect your health when you choose foods to enjoy at home, read the nutrition information panel and the ingredient label on packaged foods. And when you dine out, ask what sort of oil the restaurant is using. In both cases, you want to avoid partially hydrogenated oils and tropical oils (which contain high levels of unhealthy saturated fats). When you see "low-linolenic soybean oil," you know you'll be eating healthy. Preparing Shrimp in Spicy Mustard Sauce 12 oz. shrimp, peeled, deveined 2/3 cup fat free ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk 2 tablespoons Dijon Mustard ½ teaspoon curry powder ¼ teaspoon cumin ¼ teaspoon black pepper 1 teaspoon lemon juice ½ teaspoon chicken bouillon powder or 1 cube 1 tablespoon olive oil ½ onion, minced 4 garlic cloves, minced Parsley Parmesan Cheese (optional) 1. Shell & devein shrimp and set aside.
    2. 2. In 1-cup liquid measure combine milk, mustard and seasonings, set aside (if you are using milk instead of the fat free ½ & ½ , mix some of the milk with a tablespoon of cornstarch and add to sauce at end to thicken.) 3. In a skillet, heat oil over medium-high heat; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, 2 to 3 minutes. 4. Pour milk mixture into skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low, (add cornstarch mixture if using) let simmer until slightly thickened, 1 or 2 minutes. 5. Using a slotted spoon, remove shrimp to serving platter; set aside. 6. Increase heat to medium-high; continue cooking sauce until mixture is reduced by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan. Makes 2 servings For more information, you may visit: http://tinyurl.com/kwjbud

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