Why do TMX recipes use so much butter and oil?

[bitcolorina]

I'm very happy with my TMX, it has made my life so much easier since I really dislike cooking. Even my husband said: you're so much more agreeable in the kitchen now and he's right, I've stopped my grumpiness and my complaining.

I have only two cookbooks right now. I live in Quebec so I had to take À Table, so my husband could cook too and I took one in Spanish "Cocino a mi manera", however I've noticed that most recipes require so much oil AND butter and many of the recipes in the official TMX sites are mostly desserts... I've yet to find a good blog/site or something that has healthy food. I have bookmarked most of the blogs like Quirky cooking, Teba Stiles kitchen and others, but either the ingredients are really specialized and tough to find equivalent in Canada (and expensive!), so basically before TMX we were eating super healthy, mostly sauteed dishes but now at least three times a week when I try a recipe I just cringe at the 70gr of butter and 40 grams of oil... In fact, before TMX i didn't even eat butter!

So basically I'm kind of panicky because one of the main reasons for getting the TMX was to eat healthier and it doesn't seem so much that way.

Suggestions?

[CreamPuff63]

I must agree too, before TM I didn't go through half as much EVOO, butter and sugar... Is it any wonder I have stacked on the kilo's?

Our diet has also changed in that we eat so much more variety of fruit, vegetables, herbs, spices - and everything is so easy to prepare and tastes so much better.

I guess what we must do is follow our heads more than our hearts because we are capable of adapting a very healthy eating plan with the TM 

[Katya]

In most recipes I think it is possible to get away with a lot less oil than specified.    I tend to use just a tablespoon or even less and it works out ok.

I don't use many recipes that call for butter so I don't know if you could use less....

Have you looked at the UK Thermomix site as it has a lot of recipes on it 

[Sonan]

I don't even buy butter !! A lot of the recipes, I have cut back the oil quite signifcantly and find it still works (the risottos, the pastas) - just make sure you check it and give it a stir if need be.

I don't make the cakes, biscuits etc. - I still cook my healthy recipes with apple sauce as a substitute. I could probably convert them, but it is just as easy to use thermy for chopping and blending etc and then finish off in a mixing bowl.

And, I find a lot of the TM recipes have huge amounts of parmesan cheese - I don't use that either, just a tiny sprinkle afterwards is fine.
 

[Cookie-la-la]

I use the Flora Proactive brand in my cooking, there's one that is labelled "buttery" which is specifically for that purpose.  It is very expensive at $7 a tub but I have found that I usually only need half the amount of butter that is stated in most recipes. 

My biggest complaint with the Masterchef type shows is how much butter they use in their cooking demos, I am sure healthier oils could be substituted in most cases.

[cookie1]

I always reduce the amount of oil in my recipes. I just use my judgement. Having said that we still use more EVOO than before but that is because I now make all our bread and other things that have a tiny bit in. I actually cook with Flora margarine as my DH has to watch his cholesterol. For some biscuits I use butter I have made but that is for shortbread type ones.
I also reduce the amount of sugar in TMX recipes from their books.

[bitcolorina]

Thanks for the tips!
For desserts I always use half the sugar than the recipes ask for... but for meals, as I have NO cooking skills at all.. I never know if by omitting something I will ruin the recipe... but it's good to know that I can cut back with the butter and oil..

Also, EVO isn't cheap!

[cookie1]

Make sure you buy it when it's on special. That helps a bit.

[Katya]

I also think that in a lot of cases you can get away with using plain olive oil rather than EVO.   My rule of thumb is to think about whether the taste of the EVO matters in the end product.   So, for example, I might use it in making a tomato soup but not in making other vegetable soups.   I certainly would use it in focacia but not in other breads.   In the end, I don't think it's anywhere near a disaster if you used plain oil everywhere 

In the UK, plain olive oil is cheaper than EVO, not sure about elsewhere.

[Cuilidh]

I have started purchasing larger quantities of EVO - a couple of litres in a bottle or tin.  So long as it is kept in a cool dark place (if I get it in a large bottle I wrap it in tin foil to protect it from the light, but a large paper bag would undoubtedly do the same job - I must remember that with my next lot).  I always have some on hand in a dark corner of my larder and, so far, I haven't lost any through spoilage, etc.

Like most forum members, I use different oils for different recipes but still love a good EVOO - our neighbours have an olive grove and their oil is fabulous - that's my "special occasion" oil!

[Chelsea (Thermie Groupie)]

I use the Flora Proactive brand in my cooking, there's one that is labelled "buttery" which is specifically for that purpose.  It is very expensive at $7 a tub but I have found that I usually only need half the amount of butter that is stated in most recipes. 

My biggest complaint with the Masterchef type shows is how much butter they use in their cooking demos, I am sure healthier oils could be substituted in most cases.

I know we keep debating this on the forum but I just have to add there is significant research to suggest that butter is by far the healthier alternative.  It is a fat, but a good nourishing fat that enables your body to better absorb the nutrients in the food (particularly vegetables) we eat.  I think the problem is the quantity that it is used in recipes (especially in things like pastry) and the fact that the modern lifestyle is very inactive.  Just my thoughts though. 

[Kath]

Make sure you buy it when it's on special. That helps a bit.

I scan the catalogues to look for sales and then stock up. Most of the big supermarkets will have EVOO on sale at some point. When it goes on sale for 50% off I buy up to five of those 4L tins. They last for months and months and months!

I generally use coconut oil instead of butter, though it is more expensive I think it is worth it for the health benefits.

We don't really eat dairy in our family but I would choose butter over margarine any day.

[CreamPuff63]

Where do you buy coconut oil Kath?

[Kath]

Where do you buy coconut oil Kath?

Your local health food shop should carry it. You can buy it in little 200g jars up to 2L tins.

[Nay-nay]

I know we keep debating this on the forum but I just have to add there is significant research to suggest that butter is by far the healthier alternative.  It is a fat, but a good nourishing fat that enables your body to better absorb the nutrients in the food (particularly vegetables) we eat.  I think the problem is the quantity that it is used in recipes (especially in things like pastry) and the fact that the modern lifestyle is very inactive.  Just my thoughts though. 

My thoughts too Chelsea! I also like cold pressed oilve oil from a paddock of olive trees just across the road and organic coconut oil.