trans fats will be booted out of the city. But now it turns out that the ban will most likely be extended to all restaurants, not just chain restaurants. That means that Isgro’s cannoli, Stock’s pound cake and all those other delicious local baked treats are endangered species. How would these dishes taste if we end up going trans fat free?
I took a bag of treats back to the office to conduct a taste test with The Inquirer’s food experts - who don’t feel much sympathy for bakers relying on harmful artificial goop to boost shelf life and profits.”Oh, how terrible to think we’d be forced to eat truly fresh cannoli,” quipped my food columnist colleague, Rick Nichols.The trans-fat-free cannoli shell from Isgro was lacking. “There’s no snap,” restaurant critic Craig LaBan declared. “It’s not as tasty.”No one gagged or spit out either of the Stock’s pound cakes we sampled, though the trans fat-wid version was “significantly moister,” in LaBan’s expert opinion.But couldn’t the dry, trans-fat-free cake be cured by adjusting cooking times and temperature? Baking is chemistry, after all. Science requires experimentation.”When you change an ingredient,” LaBan explained, “you have to change the recipe.”
Not too good, apparently.