Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 Has any tried cooking with Smart Balance? I used it to make a white sauce and it was horrible! There was a floral-type odor to it after cooking, and I ended up throwing dinner out. I haven't tried cooking with it since then... about 2 years ago. I'm like . I use butter when cooking, but just a little bit. I try to get by using other substitutes if I can, which is much easier when baking. It's tougher when you need to make a white sauce or something similar. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Donna, It has a lot of water in it, so it doesn't work for browning foods. I just use olive oil instead when I want to brown stuff or make a sauce. ann > > Has any tried cooking with Smart Balance? > > I used it to make a white sauce and it was horrible! There was a floral-type odor to it after cooking, and I ended up throwing dinner out. I haven't tried cooking with it since then... about 2 years ago. > > I'm like . I use butter when cooking, but just a little bit. I try to get by using other substitutes if I can, which is much easier when baking. It's tougher when you need to make a white sauce or something similar. > > Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Ugh I am glad that I am not the only one! I really just cannot stand the stuff. Anything that (this included regular margarine) that you can set outside for weeks, even in the sun, and nothing happens to it - it looks the same as when you started and even animals will not eat it - cannot be good for you. I use olive oil for browning and use organic butter on occasion if I am making a sauce. You really do not need to use much (per serving) to make a roux so I don't worry about it, esp given the infrequency we use it. > Has any tried cooking with Smart Balance? > > I used it to make a white sauce and it was horrible! There was a floral-type odor to it after cooking, and I ended up throwing dinner out. I haven't tried cooking with it since then... about 2 years ago. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Ugh I am glad that I am not the only one! I really just cannot stand the stuff. Anything that (this included regular margarine) that you can set outside for weeks, even in the sun, and nothing happens to it - it looks the same as when you started and even animals will not eat it - cannot be good for you. I use olive oil for browning and use organic butter on occasion if I am making a sauce. You really do not need to use much (per serving) to make a roux so I don't worry about it, esp given the infrequency we use it. > Has any tried cooking with Smart Balance? > > I used it to make a white sauce and it was horrible! There was a floral-type odor to it after cooking, and I ended up throwing dinner out. I haven't tried cooking with it since then... about 2 years ago. > Quote Link to comment Share on other sites More sharing options...
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