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t2contra

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  1. Good tip. It will definitely be in my mind if I go for alternative sugars. It's probably not cheap, considering it is not available on supermarket shelves and the container that I see of web images look like prescription type. Genoise cakes spring to mind. Even better, chiffon cakes. But taste and texture need to be considered, whether they appeal to you.
  2. I use 55 grams of butter and 36 grams of canola oil in place of 100 grams of butter. The fat amount is still the same and the monounsaturated fat is slightly higher than the saturated fat. I prefer the less butter taste as I did not grow up eating lots of butter. My substitute for cake flour is 51 grams oat flour 50 grams whole wheat flour 17 grams cornstarch 7 grams gluten and all-purpose flour is 51 grams oat flour 50 grams whole wheat flour 11 grams cornstarch 13 grams gluten I have no problem with gluten. Yes, the amount of sugar in normal recipes is ridiculous, especially in frosting. And my teeth and gum are not in the pink of health. The following is from a health site. The problem with artificial sugars is that some like Splenda do not help with diabetes control and prevention. They worsen. I don't know if trehalose is the same genre as Splenda, so I would rather cut down on the sugar and not have to pay a lot more. I find that my teeth problem helps me to accept substantially less sweet tasting food. Fat is not a problem for me because I substitute healthy oil for some of the butter rather than compromising the cake structure further from the reduction in sugar. Also, lately the news is that fat is not the culprit that older research had made them out to be. Sugar is the bogey man.
  3. Never seen trehalose in supermarkets of ingredient stores. As Lisa Shock wrote, texture would be affected. I found that adding about 6 grams of cornstarch for every 100 gram reduction in sugar compensates for the benefit of the structure. From the standard cake recipes, I cut down by half; for jocondes or meringue, even more. I bake once a week and eat almost every day, so I am happy with the healthier taste. I will stay to Tri2Cook's advice not to reduce the fat, which is not a problem since my only alteration is to swap the butter with a combination of butter and oil while maintaining the same amount of fat.
  4. I have been baking with reduced sugar. I wonder is it the right thing to reduce the fat also since the total weight has already been reduced. I appreciate all advice.
  5. I saw it in a catalog without description.
  6. I have been scouring the web for char siew recipes and I came up with different versions: some with hoision sauce and some without; with 5 spices and without; with tomato sauce and without; with honey and without. Can you share you favourite char siew recipes here? Maybe, somebody could start a cookout. What is a 5 star one? My favourite is the type served by wonton noodles and char siew rice hawkers rather than restaurants - more toward the SE Asian vesion.
  7. What I enjoy about Bourdain is his enunciation and eloquence. As a non-native English speaker, I find his narrative clarity brings him closer to all audience. He is game for all foods and I'm game for his shows.
  8. My favourite for Chinese and SE Asian cuisine. Unbeatable maintenance by an online Asian newspaper. http://www.kuali.com/
  9. One more good source: http://www.china.org.cn/english/food/26593.htm
  10. Those wonderful chips, how I wish I could make them myself. Has anyone any home-made recipe for them? thomas
  11. Check this one out: http://www.hkcg.com/tgweb/eng/cooking/reci...p?position=left Mouth watering recipes in English.
  12. If you want good authentic recipes, go for Eileen Yin Fei Lo's cookbooks. They match restaurant standards, not some half baked pretenders.
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