Shortcrust pastry vegetable oil
I love and often cook biscuits and pie dough. Traditionally used for their preparation, margarine or butter. Last I have a great respect and indeed, love. But if you frequently cook on it - a little fatty will (in all senses of the word). About margarine and spreads have already said a lot, but I think it is useful to recall that the TRANS fats they contain, leading to increased levels of "bad" cholesterol in the blood, violate the normal functioning of cell membranes, and contribute to the development of vascular diseases, etc. So I'm out of my kitchen completely eliminated these "products". And dough I do in vegetable oil. Totally safe, tasty and healthy. And that is important even cheaper and faster than margarine! And a couple of words about the margarine. Fans of margarine are more likely to develop angina, myocardial infarction, arrhythmia and heart failure. It was invented in France to feed the army and the poor - a cheap product for sandwiches and frying. All this happened in the late nineteenth century, people had different ideas about food and life. I want to warn that the products of this test a BIT tougher than margarine or butter, but whether for the sake of minor differences to destroy their vessels???