Linda

June 28, 2015 at 11:25am

I confess that I have not read PJ's blog on the two different kinds of fat used in baking, but please address the issue of trans fat, which the FDA has classified as unsafe. I refer specifically to the trans fat in shortening. Will shortening even be available for us to use in the future? Thanks for your input!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.