Thanks for making and sharing here! All the recipes work on this channel - its about making sure folks can use their hard earned money and not waste it on recipes that are internet tosh! Hope you have chance to make others. Best, Rik
Potato ricer:what a great invention! I use mine for all sorts of things: mashed carrot, swede, sweet potato, the list is endless. When my kids were younger they used to moan about lumpy mash, got a potato ricer, the moaning stopped 👍
Yum! My mother used to make these. A bit different to the traditional Cornish Pasty of Wales [also great], The Corned Beef Pasty was popular in Yorkshire and other parts of the North of England. I'm not keen on the fattiness of canned corned beef [even though that's all some families could afford]. I like to do a traditional English Corned Beef or Silverside Roast, then shred the leftover meat into fine pieces and mix with potato and onion. Not as fat laden as the canned stuff.
Rick your channel is top( great in English.) been searching on youtube for ages made a few of your recipes Welsh rabbit corned beef pasties live out in St Eustatius DWI. but from south Wales no fancy ingredients required as not really available here a1 sauce not our favourite HP Sauce thanks for your time and effort Welsh Will 😎
I make these, almost identically, on a regular basis. Though, as I'm in Scotland, my kids (now grown) used to call them stovie pies. Only a couple of days since I made a batch - and I wouldn't have swapped one for a King's platter at Buckingham Palace. I have both a masher and a ricer, and which one I use is down to the mood I'm in. My family likes a smooth mix, but I like it kind of chunky. And - of course - Worcestershire Sauce (or Hendersons Relish) is an absolute MUST. Have to confess I usually use pre-bought pastry.
I love Cornish Pasties. We use real corned beef brisket from the butchers. Rinse the brisket thoroughly, place in stock pot , bring to a boil. Gentle boil until meat is cooked through, approximately 5 hours. You want the meat to be tender and fall apart. Once meat is cooked, place the meat on a plater. Put whole potatoes, carrots, onions in to cook. When they're about 3/4 cooked, add cabbage that has been quartered. Once cabbage is cooked, warm up meat and slice. Put out butter, salt and pepper along with mustards. Enjoy dinner. Make the pasites with leftover meat, potatoes, carrots and onions. My Dad used to make this and i love making it to. Dad was from Bradford Yorkshire. Massive difference in taste and texture from the canned meat!
Our local bakery made these all the time when I was growing up. I haven't been seeing them lately. I'm going to try to make them now thanks to you. Nothing against theirs, but Your version looks more filling.
The thing is it only takes a minute in the food processor. However, it takes 5 minutes to clean the damn thing, so i, like you make the pastry by hand, lol
Oh duck thy look lovely 😋😋 once again ur spoiling us all with your lovely foods, how much flour did you use as my daughter wants to give thm ago thnx you 😊👍🏽
Yep just finished making them, they taste great, I did make a balls up of the pastry and the size of the pasties but they still taste great, thanks again
The thing is with my oven Eric you have to have a vent to take the heat and cooking fumes out - the oven has a sort of chimney on the top - I have a huge extractor hood and fans - they keep most of the air clear - drawback they are really noisy! As far as oven its amazing peice of kit - this is a gas combi version - the fully electric version is amazing!
@@BackyardChef not your average home oven, I saw many of those in the London dome auction ready for sale I could not imagine how much one would cost here
Geordie delicacy, also available from Greggs, if you live south of County Durham, don't bother asking for them, all you'll get is strange looks off the Greggs staff
Some Margarine is! Its great for us that have a choice, there are countries around the world that have NO CHOICE and can only use margarine. Margarine Origins and Composition: Margarine is a butter substitute made from vegetable oils. It was created in the 19th century as a cheaper alternative to butter. The vegetable oils are hydrogenated to solidify them. Margarine can be enriched with vitamins A and D. Health Benefits: Being made from vegetable oils, margarine contains unsaturated fats, which are considered healthier than the saturated fats found in butter. Some types of margarine are also fortified with plant sterols and stanols, which can help lower cholesterol levels. Considerations: Not all margarine is the same. Some contain trans fats, which are harmful and can increase the risk of heart disease. It's important to choose margarine that is trans-fat-free and low in saturated fat. Consumption Recommendations: The American Heart Association recommends choosing margarine as a substitute for butter but advises to look for "trans fat-free" options and to limit the total amount of saturated fat and trans fat consumed. Butter Origins and Composition: Butter is a dairy product made from churning cream or milk, separating the solid fats from the liquid buttermilk. It is rich in saturated fats and contains small amounts of lactose and milk proteins. Health Benefits: Butter is a source of vitamins A, D, E, and K. It also contains butyrate, a short-chain fatty acid that can promote gut health and reduce inflammation. Considerations: Due to its high saturated fat content, excessive consumption of butter can increase the risk of heart disease. However, butter is also part of many traditional diets and is favored for its taste and culinary applications. Consumption Recommendations: Moderation is key. The Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories, which translates to about 22 grams or less of saturated fat per day for most people. General Recommendations For a balanced diet, it's essential to consider the overall consumption of fats and choose healthier fat sources like olive oil, avocados, and nuts. When choosing between margarine and butter, opt for products low in saturated and trans fats. The amount to consume depends on individual dietary needs, health goals, and the context of the overall diet. Best, Rik
I'd be on to these like a shot but a can of corned beef is very expensive for me. I recall in the UK, it was a cheap thing to buy but like bacon ribs, it has gone all arty farty. Can't get bacon ribs in Thailand so I make my own.
Hi Elaine. Shortening is a fat product that can be made 100 percent from vegetable fats and oils. It is commonly used to replace butter within baking procedures and is dairy free. The lack of water content within shortening reduces the risk of products going soggy, ensuring they remain crunchy and sturdy for longer periods. If you go through the description and click on the link it takes you how to make this pastry - heres the link - ruclips.net/video/Utq9SZq_7W4/видео.html
It does Michelle it says Homemade or ready-made short crust pasty - • BASIC SHORTCRUST PASTRY - Easy Basic ... then you click the link and it takes you to the full recipe for pastry. To make it real easy to follow here is the link that is in the description ruclips.net/video/V1xN-adycws/видео.html Best, Rik
I like the basic logic - a nice bit of corned beef, mash and onion in a pastry case. Too many 'bad' ingredients in this recipe - tinned corned beef, margarine, shortening. 😂
Nothing bad in this recipe. Its amazing what choices we all can make with ingredients. Countries around the world do not have the vast choices of others. Hey you know cooking is about taste and adjust. You can make it anyway you like - amazing! Best, Rik
Shortening is a type of fat used in cooking and baking, typically made from vegetable oils. It's solid at room temperature and can be used to create a tender and flaky texture in pastries like pies and biscuits. Unlike butter or margarine, which contain water and can create steam when heated (thus affecting texture), shortening is 100% fat, making it highly effective for achieving desired textures in certain baked goods. It's also often used for frying because it has a high smoke point, allowing for cooking at higher temperatures without burning. Best, Rik
How many times can the corned beef be heated up. If you didn't eat them almost straight from the oven a third heating could be dangerous so they could only be served cold as corned beef comes from the tin having been cooked, it gets another heating from the mix with the spuds etc then it's into the oven for a third heating up and this is not recommended I'm told.
I'm still determining who's telling. I'm not telling you to do anything, either. So that doesn't help. It's up to you, as they say. Me, Corned beef out of the can into mix heated in pie, etc. Pies cooled in the fridge for up to a few days and eaten reheated. Frozen - defrost, cook, eat. Best, Rik
Margarine is the same as shortening with a little color and flavoring. Both are heated at enormously high temps which is very bad. Butter is a tastier healthier choice. Margarine was originally developed to fatten up turkeys. But it killed them. So the marketed it for humans.
I think it may be wise to do a little research before spouting off- Margarine and shortening are two types of fats commonly used in cooking and baking. They have similar purposes but are made differently and have different impacts on health. Here's an overview of both: 1. Margarine What It Is: Margarine is a butter substitute made from vegetable oils, such as soybean, corn, or sunflower oil. It was originally developed as a cheaper alternative to butter. How It's Made: Margarine is made by partially hydrogenating vegetable oils to make them solid at room temperature. This process, known as hydrogenation, can create trans fats, which are associated with negative health effects. Health Considerations: Trans Fats: In the past, margarine often contained trans fats, which are harmful because they increase bad cholesterol (LDL) and decrease good cholesterol (HDL). However, many modern margarines are now made with healthier oils and are free of trans fats, as food regulations in many countries have restricted or banned trans fats. Saturated Fats: Margarine generally has lower levels of saturated fats compared to butter, but this depends on the brand and specific product. Heart Health: Some margarines are fortified with plant sterols and stanols, which can help reduce cholesterol levels. These are marketed as "heart-healthy" margarines. Current Consensus: Modern margarine that is free of trans fats and made with healthier oils (like canola or olive oil) can be a better choice than butter in terms of reducing saturated fat intake. However, it's essential to check labels for trans fat content and ingredients. 2. Shortening What It Is: Shortening is a fat used in baking that is 100% fat, unlike butter or margarine, which contain some water. It's often made from partially or fully hydrogenated vegetable oils, like soybean or palm oil. How It's Made: Similar to margarine, shortening is made by hydrogenating vegetable oils to create a solid, stable fat that can be stored at room temperature. Traditional shortening contains trans fats, but many brands have reformulated their products to remove trans fats and replace them with palm oil or fully hydrogenated oils that do not create trans fats. Health Considerations: Trans Fats: Like margarine, older forms of shortening contained trans fats. Newer formulations often eliminate trans fats, but the overall healthiness of shortening depends on the types of fats used. Saturated Fats: Shortening typically has a high level of saturated fat, especially when palm oil or other tropical oils are used. This can have a negative effect on heart health. Baking Qualities: Shortening is favored in baking for its ability to produce a flaky texture in pie crusts and other pastries because it does not contain water, which can create steam and make baked goods less tender. Current Consensus: Shortening is often used in baking because of its specific texture benefits. However, from a health perspective, using oils like olive or canola oil, which are high in monounsaturated fats and low in saturated fats, is generally preferred. When choosing shortening, look for brands that specify "zero trans fats" on the label. Is Margarine and Shortening Bad? The perception that margarine and shortening are "bad" largely stems from their previous formulations containing high levels of trans fats. Trans fats have been shown to be detrimental to heart health. However, with changes in food manufacturing practices and regulations, many margarines and shortenings now contain little to no trans fats. While newer versions are better, it’s still crucial to read labels. Opt for margarine and shortening with the least amount of trans fats and saturated fats. For overall heart health, using oils rich in monounsaturated and polyunsaturated fats, such as olive oil, avocado oil, or canola oil, is generally recommended. Conclusion Margarine and shortening aren't inherently bad if you choose the right kinds, but they should be consumed in moderation as part of a balanced diet. Always check for trans fats and prefer options with lower saturated fats when possible. If you're looking to use healthier fats, oils like olive or avocado oil are better choices for both cooking and baking, depending on the recipe. Thank you. Best, Rik
@@BackyardChef thank you. Apparently, that story about turkeys was something I read about 10 years ago (and not from the internet). It seems to be an urban legend. Thank you for prompting me to research current information. That said, i will always use butter over margarine and it is minimally processed and i do my best not to consume processed foods. Margarine and shortening are very high in omega six fatty acids. I’m sure back in the day in France is not as processed as foods are today. And given that it was animal fat it may have even tasted like butter. However, today, for me anyway, it is flavorless. If wine isn’t good enough to drink, it’s certainly not good to cook with. Margarine is the same, if it makes my toast soggy and limp it’s not going in my cooking. Margarine and shortening are produced from vegetable oils. Shortening is 100% fat where as margarine is 80%.
@@MicheleMaliano-t9c Most will always use butter. Many countries around the world can only get hold of margarine - butter is too expensive - its a good thing they cleaned it all up and now there are better choices. Thank you. Best, Rik
@@BackyardChef Yes butter is getting expensive. I used to pay $3 US for a half a pound of Kerry Gold. Now it’s up to $4.50. For the past year I’ve been using Vermont brand cultured butter as it was $3. Now it’s $4. I’m about ready to start making my own as the cost is rising too fast lately.
Hi Rik another great video,another suggestion would be to substitute the corn beef with fillet steak.The price of a tin of corn beef has gone through the roof in Belfast.😂😂😂😂
I appreciate your feedback, but I speak in a way that is natural for me. This video is from when I was still learning, so I can see room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik
I appreciate your feedback, but I speak in a way that is natural for me. This video is from when I was still learning, so I can see room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik
🇨🇦 English speakers often say guys, as in you guys, it’s just an expression used to refer to you people. It’s used as a more personal way of saying you people. Often used by ALL English speakers, no matter where they are from. It’s not meant to be taken personal - it’s just used to refer to you in a friendly way. It’s not male or female, just people.
I just used your simple shortcust pastry recipe, 500g flour one, and it made 11 pasties, well good ❤
Thanks for making and sharing here! All the recipes work on this channel - its about making sure folks can use their hard earned money and not waste it on recipes that are internet tosh! Hope you have chance to make others. Best, Rik
Potato ricer:what a great invention! I use mine for all sorts of things: mashed carrot, swede, sweet potato, the list is endless. When my kids were younger they used to moan about lumpy mash, got a potato ricer, the moaning stopped 👍
One of the best bits of kit in the kitchen. Best, Rik
Made geese yonight, went down really well. Cheers, Rik
These tonight, well done, predictive text
Would potato, swede and carrot go well in the mix, I think maybe?
Yum! My mother used to make these. A bit different to the traditional Cornish Pasty of Wales [also great], The Corned Beef Pasty was popular in Yorkshire and other parts of the North of England. I'm not keen on the fattiness of canned corned beef [even though that's all some families could afford]. I like to do a traditional English Corned Beef or Silverside Roast, then shred the leftover meat into fine pieces and mix with potato and onion. Not as fat laden as the canned stuff.
Thank you. Best, Rik
Much better with corned beef I’ve found.
Rik, I add a pinch of sea salt and white pepper to the egg glaze it gives a lovely savoury flavour 👍
Sounds good! Best, Rik
never heard of a potato ricer but now i "need" one
I bought one a few weeks bk thy are brilliant
Thank you. Best, Rik
Agreed there! Thank you. Best, Rik
Seen them on ebay
ALDI sells them as a special buy.
Guess what I'm going to be doing the weekend, thanks Rick for the video.
You are welcome. Thank you. Best, Rik
Rick your channel is top( great in English.) been searching on youtube for ages made a few of your recipes Welsh rabbit corned beef pasties live out in St Eustatius DWI. but from south Wales no fancy ingredients required as not really available here a1 sauce not our favourite HP Sauce thanks for your time and effort Welsh Will 😎
Thank you. Best, Rik
I make these, almost identically, on a regular basis. Though, as I'm in Scotland, my kids (now grown) used to call them stovie pies. Only a couple of days since I made a batch - and I wouldn't have swapped one for a King's platter at Buckingham Palace.
I have both a masher and a ricer, and which one I use is down to the mood I'm in. My family likes a smooth mix, but I like it kind of chunky.
And - of course - Worcestershire Sauce (or Hendersons Relish) is an absolute MUST.
Have to confess I usually use pre-bought pastry.
Sounds great - and Nothing wrong with pre-bought pastry - the easier it is to get some dinner the better in my book. Best, Rik
Just made this delicious. That's lunch this week sorted.
Thank you. Best, Rik
I love Cornish Pasties. We use real corned beef brisket from the butchers. Rinse the brisket thoroughly, place in stock pot , bring to a boil. Gentle boil until meat is cooked through, approximately 5 hours. You want the meat to be tender and fall apart. Once meat is cooked, place the meat on a plater. Put whole potatoes, carrots, onions in to cook. When they're about 3/4 cooked, add cabbage that has been quartered. Once cabbage is cooked, warm up meat and slice. Put out butter, salt and pepper along with mustards. Enjoy dinner. Make the pasites with leftover meat, potatoes, carrots and onions. My Dad used to make this and i love making it to. Dad was from Bradford Yorkshire. Massive difference in taste and texture from the canned meat!
My Grandmother taught me to make short crust with lard and butter
Thank you. Best, Rik
Our local bakery made these all the time when I was growing up. I haven't been seeing them lately. I'm going to try to make them now thanks to you. Nothing against theirs, but Your version looks more filling.
Hope you enjoy. Thank you. Best, Rik
I've subscribed, simply too many good recipes for me to try!
Thanks Hans. Best, Rik
Lovely jubbly! I've got to have a go at making them. 👍🤤😋
Thanks Clare I love my pastries - they freeze very well easy to reheat for that quick snack or meal
Hello Rik another favourite nothing like a great delicious pasties.they look yummy.
The thing is it only takes a minute in the food processor. However, it takes 5 minutes to clean the damn thing, so i, like you make the pastry by hand, lol
Exactly! Mixing in a bowl is so easy too - so why have to do all the cleaning. Best, Rik
They look outstanding Rik! Brilliant lunch for work. Thanks again 👍🏻🤤
Thanks Allison - Ive got some in the freezer
Yummy, your recipes make me sooo hungry 😅 x
Thank you. Best, Rik
Oh duck thy look lovely 😋😋 once again ur spoiling us all with your lovely foods, how much flour did you use as my daughter wants to give thm ago thnx you 😊👍🏽
Thank you. Best, Rik
Good. Well done. Thanks.
Thank you. Best, Rik
😊im going to.make.some tomorrow
Thank you. Best, Rik
Yep just finished making them, they taste great, I did make a balls up of the pastry and the size of the pasties but they still taste great, thanks again
great in a pie too mate
@@BackyardChef I thought of that afterwards lol
Thank you for sharing,they look delicious,
They look delicious Rik! Think I could have a go at them. 😊
I like to throw in a small handful of peas, too
With chips and beans 👍
Every time! Best, Rik
Looks great Rick. I need to get an oven like yours, but the wife would kill me! 555
The thing is with my oven Eric you have to have a vent to take the heat and cooking fumes out - the oven has a sort of chimney on the top - I have a huge extractor hood and fans - they keep most of the air clear - drawback they are really noisy! As far as oven its amazing peice of kit - this is a gas combi version - the fully electric version is amazing!
@@BackyardChef not your average home oven, I saw many of those in the London dome auction ready for sale I could not imagine how much one would cost here
Oh I can taste them 😂😂😂😂😂
Thank you. Best, Rik
They do look nice chuck
Belters mate. Best, Rik
or curry powder for a more spicy pasty: the world's your oyster, as they say
How about Henderson's Relish in place of Worcestershire Sauce?
Cant get it in Thailand. Good choice though! Thank you. Best, Rik
You can freeze them and cook as wanted.
Yes indeed! Thank you. Best, Rik
Corned beef hash in a roll- easy. Need ketchup?
Geordie delicacy, also available from Greggs, if you live south of County Durham, don't bother asking for them, all you'll get is strange looks off the Greggs staff
I did my schooling in Co Durham all those days ago. Best, Rik
Aye. Darlo is more like Yorkshire. Stanley lass originally, lived in both K'bro N Yorks, and in Bishop many moons ago, so definitely know the craic.
8:47 this recipe sounds great. Problem: Where are the amounts for the filling? Really frustrating!
All in the description. Thank you. Best, Rik
Do avoid the margarine! Margarine is filled with trans fats, the ultimate cause of arterial plaques, stroke and heart attack. Butter!
Some Margarine is! Its great for us that have a choice, there are countries around the world that have NO CHOICE and can only use margarine.
Margarine
Origins and Composition: Margarine is a butter substitute made from vegetable oils. It was created in the 19th century as a cheaper alternative to butter. The vegetable oils are hydrogenated to solidify them. Margarine can be enriched with vitamins A and D.
Health Benefits: Being made from vegetable oils, margarine contains unsaturated fats, which are considered healthier than the saturated fats found in butter. Some types of margarine are also fortified with plant sterols and stanols, which can help lower cholesterol levels.
Considerations: Not all margarine is the same. Some contain trans fats, which are harmful and can increase the risk of heart disease. It's important to choose margarine that is trans-fat-free and low in saturated fat.
Consumption Recommendations: The American Heart Association recommends choosing margarine as a substitute for butter but advises to look for "trans fat-free" options and to limit the total amount of saturated fat and trans fat consumed.
Butter
Origins and Composition: Butter is a dairy product made from churning cream or milk, separating the solid fats from the liquid buttermilk. It is rich in saturated fats and contains small amounts of lactose and milk proteins.
Health Benefits: Butter is a source of vitamins A, D, E, and K. It also contains butyrate, a short-chain fatty acid that can promote gut health and reduce inflammation.
Considerations: Due to its high saturated fat content, excessive consumption of butter can increase the risk of heart disease. However, butter is also part of many traditional diets and is favored for its taste and culinary applications.
Consumption Recommendations: Moderation is key. The Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories, which translates to about 22 grams or less of saturated fat per day for most people.
General Recommendations
For a balanced diet, it's essential to consider the overall consumption of fats and choose healthier fat sources like olive oil, avocados, and nuts. When choosing between margarine and butter, opt for products low in saturated and trans fats. The amount to consume depends on individual dietary needs, health goals, and the context of the overall diet.
Best, Rik
I'd be on to these like a shot but a can of corned beef is very expensive for me. I recall in the UK, it was a cheap thing to buy but like bacon ribs, it has gone all arty farty. Can't get bacon ribs in Thailand so I make my own.
Thank you. Best, Rik
What is shortening please is it lard? How much fat to flour ratio?
Hi Elaine. Shortening is a fat product that can be made 100 percent from vegetable fats and oils. It is commonly used to replace butter within baking procedures and is dairy free. The lack of water content within shortening reduces the risk of products going soggy, ensuring they remain crunchy and sturdy for longer periods.
If you go through the description and click on the link it takes you how to make this pastry
- heres the link - ruclips.net/video/Utq9SZq_7W4/видео.html
Hi it doesn't mention how much flour is needed?
It does Michelle it says Homemade or ready-made short crust pasty -
• BASIC SHORTCRUST PASTRY - Easy Basic ... then you click the link and it takes you to the full recipe for pastry. To make it real easy to follow here is the link that is in the description ruclips.net/video/V1xN-adycws/видео.html Best, Rik
I like the basic logic - a nice bit of corned beef, mash and onion in a pastry case. Too many 'bad' ingredients in this recipe - tinned corned beef, margarine, shortening. 😂
Nothing bad in this recipe. Its amazing what choices we all can make with ingredients. Countries around the world do not have the vast choices of others. Hey you know cooking is about taste and adjust. You can make it anyway you like - amazing! Best, Rik
Gloodr
What is the shortening?
Shortening is a type of fat used in cooking and baking, typically made from vegetable oils. It's solid at room temperature and can be used to create a tender and flaky texture in pastries like pies and biscuits. Unlike butter or margarine, which contain water and can create steam when heated (thus affecting texture), shortening is 100% fat, making it highly effective for achieving desired textures in certain baked goods. It's also often used for frying because it has a high smoke point, allowing for cooking at higher temperatures without burning. Best, Rik
What temperature please
Hi Susan, its in the description. Thanks. Best, Rik
How many times can the corned beef be heated up. If you didn't eat them almost straight from the oven a third heating could be dangerous so they could only be served cold as corned beef comes from the tin having been cooked, it gets another heating from the mix with the spuds etc then it's into the oven for a third heating up and this is not recommended I'm told.
I'm still determining who's telling. I'm not telling you to do anything, either. So that doesn't help. It's up to you, as they say. Me, Corned beef out of the can into mix heated in pie, etc. Pies cooled in the fridge for up to a few days and eaten reheated. Frozen - defrost, cook, eat. Best, Rik
👁👁 👏👏❤️
Thank you. Best, Rik
Margarine is the same as shortening with a little color and flavoring. Both are heated at enormously high temps which is very bad. Butter is a tastier healthier choice. Margarine was originally developed to fatten up turkeys. But it killed them. So the marketed it for humans.
I think it may be wise to do a little research before spouting off- Margarine and shortening are two types of fats commonly used in cooking and baking. They have similar purposes but are made differently and have different impacts on health. Here's an overview of both:
1. Margarine
What It Is:
Margarine is a butter substitute made from vegetable oils, such as soybean, corn, or sunflower oil. It was originally developed as a cheaper alternative to butter.
How It's Made:
Margarine is made by partially hydrogenating vegetable oils to make them solid at room temperature. This process, known as hydrogenation, can create trans fats, which are associated with negative health effects.
Health Considerations:
Trans Fats: In the past, margarine often contained trans fats, which are harmful because they increase bad cholesterol (LDL) and decrease good cholesterol (HDL). However, many modern margarines are now made with healthier oils and are free of trans fats, as food regulations in many countries have restricted or banned trans fats.
Saturated Fats: Margarine generally has lower levels of saturated fats compared to butter, but this depends on the brand and specific product.
Heart Health: Some margarines are fortified with plant sterols and stanols, which can help reduce cholesterol levels. These are marketed as "heart-healthy" margarines.
Current Consensus:
Modern margarine that is free of trans fats and made with healthier oils (like canola or olive oil) can be a better choice than butter in terms of reducing saturated fat intake. However, it's essential to check labels for trans fat content and ingredients.
2. Shortening
What It Is:
Shortening is a fat used in baking that is 100% fat, unlike butter or margarine, which contain some water. It's often made from partially or fully hydrogenated vegetable oils, like soybean or palm oil.
How It's Made:
Similar to margarine, shortening is made by hydrogenating vegetable oils to create a solid, stable fat that can be stored at room temperature. Traditional shortening contains trans fats, but many brands have reformulated their products to remove trans fats and replace them with palm oil or fully hydrogenated oils that do not create trans fats.
Health Considerations:
Trans Fats: Like margarine, older forms of shortening contained trans fats. Newer formulations often eliminate trans fats, but the overall healthiness of shortening depends on the types of fats used.
Saturated Fats: Shortening typically has a high level of saturated fat, especially when palm oil or other tropical oils are used. This can have a negative effect on heart health.
Baking Qualities: Shortening is favored in baking for its ability to produce a flaky texture in pie crusts and other pastries because it does not contain water, which can create steam and make baked goods less tender.
Current Consensus:
Shortening is often used in baking because of its specific texture benefits. However, from a health perspective, using oils like olive or canola oil, which are high in monounsaturated fats and low in saturated fats, is generally preferred. When choosing shortening, look for brands that specify "zero trans fats" on the label.
Is Margarine and Shortening Bad?
The perception that margarine and shortening are "bad" largely stems from their previous formulations containing high levels of trans fats. Trans fats have been shown to be detrimental to heart health. However, with changes in food manufacturing practices and regulations, many margarines and shortenings now contain little to no trans fats.
While newer versions are better, it’s still crucial to read labels. Opt for margarine and shortening with the least amount of trans fats and saturated fats. For overall heart health, using oils rich in monounsaturated and polyunsaturated fats, such as olive oil, avocado oil, or canola oil, is generally recommended.
Conclusion
Margarine and shortening aren't inherently bad if you choose the right kinds, but they should be consumed in moderation as part of a balanced diet. Always check for trans fats and prefer options with lower saturated fats when possible. If you're looking to use healthier fats, oils like olive or avocado oil are better choices for both cooking and baking, depending on the recipe.
Thank you. Best, Rik
@@BackyardChef thank you. Apparently, that story about turkeys was something I read about 10 years ago (and not from the internet). It seems to be an urban legend. Thank you for prompting me to research current information. That said, i will always use butter over margarine and it is minimally processed and i do my best not to consume processed foods. Margarine and shortening are very high in omega six fatty acids. I’m sure back in the day in France is not as processed as foods are today. And given that it was animal fat it may have even tasted like butter. However, today, for me anyway, it is flavorless. If wine isn’t good enough to drink, it’s certainly not good to cook with. Margarine is the same, if it makes my toast soggy and limp it’s not going in my cooking. Margarine and shortening are produced from vegetable oils. Shortening is 100% fat where as margarine is 80%.
@@MicheleMaliano-t9c Most will always use butter. Many countries around the world can only get hold of margarine - butter is too expensive - its a good thing they cleaned it all up and now there are better choices. Thank you. Best, Rik
@@BackyardChef Yes butter is getting expensive. I used to pay $3 US for a half a pound of Kerry Gold. Now it’s up to $4.50. For the past year I’ve been using Vermont brand cultured butter as it was $3. Now it’s $4. I’m about ready to start making my own as the cost is rising too fast lately.
Hi Rik another great video,another suggestion would be to substitute the corn beef with fillet steak.The price of a tin of corn beef has gone through the roof in Belfast.😂😂😂😂
Cheers, thanks for that. Thank you. Best, Rik
Make a good thing way better
Thank you. Best, Rik
Rick please stop calling your viewers guys, thank you.
I appreciate your feedback, but I speak in a way that is natural for me. This video is from when I was still learning, so I can see room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik
I appreciate your feedback, but I speak in a way that is natural for me. This video is from when I was still learning, so I can see room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik
🇨🇦 English speakers often say guys, as in you guys, it’s just an expression used to refer to you people. It’s used as a more personal way of saying you people. Often used by ALL English speakers, no matter where they are from. It’s not meant to be taken personal - it’s just used to refer to you in a friendly way. It’s not male or female, just people.