TransFat

In the not-so-distant future, all but traces of transfat will be banned in almost every food establishment in New York. The goal is safer eating, especially for those who frequent fast food and chain restaurants. For us non-newyorkers non-professional cooks, the issue of transfat avoidance is just as serious.

The most severe impact of the ban seems to be on bakers, who need to figure out the question: what's the best fat for making pies. I've already been in several conversations about this question, as home cooks -- maybe more than restaurants -- don't want to jeopardize the health of their customers even if it's legally permitted.

The campaign against cholesterol has already condemned pastry made with the old-old favorites lard or butter. For the large number of pie makers who have already quit using animal fat the choice has always been Crisco. Now we're discussing -- what's the next best? Experts are experimenting, and I await sage answers from writers like Harold McGee.

A start on resolving this issue is in today's NY Times:

In Trans Fat Ban, a Challenge Fit for a Chef

Update: the same subject, covered in the Washington Post concludes: "Not long ago, there were a couple dozen ways to risk your life in New York City. Death by rugelach, unfortunately, will no longer be one of them." (Unclogged Arteries, and Eateries, December 17, 2006)

See also Starbucks Cuts Trans Fats in Half of U.S. Stores (January 2, 2007)

AND Trans Fats Have Left the Diner (January 3, 2007)