Ask Me Help Desk - Butter or Margarine. Which One Do You Prefer and Why?

Yes I did

Quote:

Originally Posted by afaroo

I agree with Redhead about olive oil for coocking is good, we use Extra Virgin olive oil, but am not sure about duck or goose fat, Thanks.

John

As a long time chef, I too, have never been sure of duck or goose fat, or pork fat for that matter. Roasted duck I love, goose no way, too fatty.

Tick

Clough, I just got onto this poll. I use butter. I cook at home a lot, and am in charge on the food and kitchen at our church where we feed 200 plus on Wednesday nights. I have 4 pies in the oven as we "speak". Each one contains 6 tablespoons of BUTTER. Real, salted, butter. "Land-O-lakes", to be exact. Sometimes I stretch it out while cooking "healthy" with olive oil. The good olive oil, extra virginal.

I have tried all types of margarine, and have not been completely satisfied. Most chefs I know use real butter.

I think as long as you don't eat it three times a day, it's OK. I would rather cut calories and fat somewhere else in my diet, than to deprive myself buttery goodness.

The best butter that I've ever had came fresh over from... Ireland! My flight attendant wife keeps me supplied with all sorts of worldly spices and ingredients. We get our spices from Israel and Dubai , coffee from Columbia, and our butter from Dublin.

Anyone want chocolate-walnut pie? The alarm just went off...

Quote:

Originally Posted by jmjoseph

Clough, I just got onto this poll. I use butter. I cook at home a lot, and am in charge on the food and kitchen at our church where we feed 200 plus on Wednesday nights. I have 4 pies in the oven as we "speak". Each one contains 6 tablespoons of BUTTER. Real, salted, butter. "Land-O-lakes", to be exact. Sometimes I stretch it out while cooking "healthy" with olive oil. The good olive oil, extra virginal.

I have tried all types of margarine, and have not been completely satisfied. Most chefs I know use real butter.

I think as long as you don't eat it three times a day, it's OK. I would rather cut calories and fat somewhere else in my diet, than to deprive myself buttery goodness.

The best butter that I've ever had came fresh over from... Ireland! My flight attendant wife keeps me supplied with all sorts of worldly spices and ingredients. We get our spices from Israel and Dubai , coffee from Columbia, and our butter from Dublin.

Anyone want chocolate-walnut pie? The alarm just went off...

Thank you for such an informative and insightful as well as an answer from personal experience, jmjoseph!

Quote:

Originally posted by jmjoseph
The best butter that I've ever had came fresh over from... Ireland!

Does that mean the cows give better milk over there?

Thanks!

Quote:

Originally Posted by jmjoseph

Anyone want chocolate-walnut pie? The alarm just went off..........

Yes, but without the walnuts. I'm allergic to them!

Thanks!

Quote:

Originally Posted by Clough

Thank you for such an informative and insightful as well as an answer from personal experience, jmjoseph!

Originally posted by jmjoseph
The best butter that I've ever had came fresh over from....Ireland!

Does that mean the cows give better milk over there?

Thanks!

Its depended on taste,the butter straight from the co-op ( where butter is made locally in some towns in ireland) is quite salty... its an acquired taste... we have brand names like dairy gold/kerry butter etc.. I have to say its nicer then butter I've tasted anywhere else... perhaps the cows are happier!

Quote:

Originally Posted by redhed35

....perhaps the cows are happier!

That could very well be! I'm sure that it makes a difference in what they produce!

Thanks!

I always opt for non-salted butter, it's a natural by-product of milk where as margine(that is supposed to be healthy)was created in a lab and is considered to be 1 molecule away from plastic. Butter seems to be more palletable where margine seems to leave a funny film in the mouth. The only thing butter doesn't seem to work well for is pan frying. For that I use a little butter for flavor then add a little canola oil, about half and half, but that is just for pan frying not deep frying. Butter doesn't do well for the high heat of deep frying(neither does its price) but my choice is butter for flavor and for being a natural product

Quote:

Originally Posted by redhed35

its depended on taste,the butter straight from the co-op ( where butter is made locally in some towns in ireland) is quite salty...its an aquired taste...we have brand names like dairy gold/kerry butter ect..i have to say its nicer then butter ive tasted anywhere else....perhaps the cows are happier!

Last weekend while I was at the store... I noticed for the first time 'Pure Irish Butter' about $4.oo a pound:eek: I was tempted and I might actually buy some just for toast:) But then I have to hide it from dear hubby, because he has no clue:rolleyes: