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Hi, All!
The title is my question. I'm asking in regards to cooking in general, baking, microwaving, frying, boiling, general eating, etc.
My preference for eating vegetables and other foods where butter or margarine would work would be to use butter.
But, I know that some recipes might work better with one or the other.
What do you like to use and for what purpose and why, please?
Thanks!
Definitely butter - it's the real thing or else it's not worth it. The natural taste of butter is significantly better In my opinion.
I use margarine for cooking because butter is too pricey and it also seems to me to heat up too fast.
For cookie batter I like to use butter,but only if it is on sale.
Having said that I should add that I rarely use butter but I am fussy about my margarine and will only use land -o- lakes.
The country crock spreads and their ilk have too much water in them to get them to fry things nicely.
Bon appétit.
I said margarine.
I use the one with olive oil in it and it's "heart healthy".
I honestly don't taste the difference in butter and margarine and well meh I just like using it.
Now, we're running in a dead heat! Half for butter and half for margarine!
This could get really interesting...
Thanks!
When I did use margarine, I too was very fussy about which one that I would use.Quote:
Originally Posted by artlady
There was one that was, and I think still is, called Smart Beat. It wouldn't even melt in the frying pan!
So, I wonder what it would do in a persons' body.
Do you think that the more watery margarines aren't as good for frying because they evaporate, (maybe fry-up? Not sure of the term to use), so quickly?
Which one has the olive oil in it?Quote:
Originally Posted by mudweiser
That's interesting that you can't taste the diffference. I definitely do!
I Googled margarine vs.butter for cooking and there is so much debate out there. You have your good cholesterol and your bad and your trans fats and oh my!Quote:
Originally Posted by Clough
The bottom line on cooking with certain spreads is as follows.
You made me do my homework(long overdue) and I am going to follow up.I do a lot of cooking everyday and I do need to make sure I am keeping my family healthy as well as happy.Quote:
Spreads do not have a specific amount of fat in them (some are as much as 50% water), and their melting points are all over the map. Because they are so inconsistent, they are not reliable for cooking.
Thanks for putting this bee in my bonnet :)
Butter butter butter... but not for cooking...
Olive oil or duck or goose fat,makes a big difference to the taste,its natural fats and if used in moderation can make a meal divine...
Goose fat is the ambrosa of the cooking gods.
Since I never heard of this I looked it up thinking I have to have the ambrosia of cooking Gods but my dear ,the cheapest I could find was twenty dollars (without S&H) for a 14oz.tub!Quote:
Originally Posted by redhed35
No wonder it tastes divine :)
Maybe when I come to visit you,you can make me a dish made with goose fat but until then ,its back to the bargain basement stuff for me :)
Goose fat is 20 dollars... no way!
Its only 3 euros here for a good sized tub.
Isn't that crazy?Quote:
Originally Posted by redhed35
I guess because it is uncommon in the US. And considered a gourmet item.
We can be so behind the times sometimes :rolleyes:
I did find it cheaper and it is rendered goose fat,is that as good?Quote:
Originally Posted by redhed35
I guess there is a gourmet side and then the rendered type.
Quote:
Originally Posted by artlady
Like a posh goose and a pleasant goose... fat is fat.
Sounds right to me ,thanks Red :)Quote:
Originally Posted by redhed35
Hey!
So far it's 4 to 2 here and butter is winning!
Thanks!
What's considered to be a "tub", please?Quote:
Originally Posted by redhed35
Thanks!
Like a container for butter,or icecream... we call it a tub.Quote:
Originally Posted by Clough
Different sizes for different volumes.
Like tubberware!
I prefer margarine when cooked... (well, it's the cooking forum, right?) but I prefer butter when eating it 'raw'. That's how I am :)
So... margarine here!
According to Dr. Oz (sorry, it's late for me and I can't seem to find the article, maybe someone else will be able to ), butter is healthier for you than margarine if used in moderation. What I remember of the article is that our bodies are able to recognize butter as it is a natural substance, whereas margarine is mostly chemically made.
I remember watching a program, not Oprah, where he told the person to squeeze butter in one hand (it melted) and squeeze some margarine in the other (it oozed through the fingers without melting). He said to look at both hands like the heart... the butter melts completely where the margarine does not, thus clogging the arteries when eaten.
Again, there is so much controversy out there, but this program stuck in my mind.
Butter, butter, butter! :)
Except for times when I'm using a recipe that calls for cups and cups of butter - then I'll use half and half. I make wedding cakes and sometimes the doubled and tripled recipe's call for loads of butter!
Hello:
It's not a matter of taste. It's a matter of health. Margarine is hydrogenated oil. Hydrogenation is nothing more than a hardening process, but during the process trans fats are produced, and they ain't good.
Unlike other dietary fats, trans fats are not essential, and they do not promote good health. The consumption of trans fats increases the risk of coronary heart disease by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol. Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.
Now, my exwife can be proud of me for being healthful for once.
excon
You're freaking me out now... but I can't change my vote...
What Sexy Exy said is correct Unky. Margarine is actually very unhealthy. One thing I also remember hearing (don't think it's true though) is that margarine is one molecule different than plastic.
Place a bowl of margarine out on the kitchen counter as well as a plate of butter... which one melts completely faster? Well, margarine won't melt completely without a heat source such as a stove or microwave, where butter will.
I'm glad I don't consume margarine as frequent as butter... my mum often use them in cakes, to prevent it from sticking to the pan. And that's precisely where the cake tastes best, it's all crunchy. Well, better switch to butter then.
Have you ever toasted bread slices with butter spread on it? When it's still warm and the butter has melted into the bread, it tastes marvellous! :p
I'm voting BUTTER, before I read anything and I'm sticking to it!:)
When I was young my Granny only used Lard and butter, but I think more Lard. (I was told by my Mom that if you put a potato in bacon grease it will cleanse it and you will have Lard) I actually have no desire to make Lard, but I save my bacon grease for other things.:)
Later in life I was raised on unsalted butter, which was disgusting:(
I only use butter, I have never bought margarine, I would rather have dry toast (and have many times) than put margarine on it. It tastes like waxy nothingness to me.
I now need to go make something with butter (salted)
By the way my cholesterol is great, I'm not over weight and I have no heart conditions, liver is good too (worry about that sometimes:rolleyes:)
Hey Clough,
Only Land 'O Lakes spreadable butter.
I go for Becel Buttery. I am with muddy on heart healthy matters. I cook with butter where it is needed but usually add olive oil to it when frying. Becel is good for frying where needed too.
Tick
If I am frying, I always add a little olive oil, the butter does not burn with the addition.Quote:
Originally Posted by tickle
Once I switched to butter, it became a staple in my diet for using it on food.Quote:
Originally Posted by Unknown008
I've toasted bread and then spread butter on the slices. Yes, it tastes great! Almost don't need anything else on the bread. Although, I do usually dip my toast in something, like soup.
What type of bread is your preference, if you have a preference, Unky?
Well, I'm not sure you have the same bread as me, Clough.
I don't dislike whole wheat bread.
I like usual bread that is not too 'elastic' nor the crust too hard. Makes my palate hurt and sometimes bleed even. :eek:
Oh and adding a sliced cheese on the toasted bread with butter before baking... hmm! The smooth melted cheese in the mouth! :p
Yes, I like melted cheese on toasted bread also, Unky!
My preference is whole wheat bread.
Breads are probably similar around the world. But, there are a lot of different varieties.
Where I'm located, we can get breads, like there made in many different countries.
In many ways, the world has grown smaller, but also larger...
A single mans' standard... Cheesewhiz...Quote:
Originally Posted by Clough
Gee whiz, it's Cheese Whiz! :D
I always have at least two jars handy.Quote:
Originally Posted by Clough
I have the same thing, Stringer. Although, mine are the generic equivalents.Quote:
Originally Posted by Stringer
Margarine for everything.
Yes, and I actually can taste the difference between butter and margarine and butter tastes gross.
Margarine is very easy to work with.
Why do you think that butter tastes gross, Jesushelper76?
By the way, I've borrowed the book "The Shack" and will be reading it...
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