[Clough]

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!

[ramatgmail]

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.

[artlady]

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.

[mudweiser]

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.

[Clough]

Now, we're running in a dead heat! Half for butter and half for margarine!

This could get really interesting...

Thanks!

[Clough]

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.

When I did use margarine, I too was very fussy about which one that I would use.

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?

[Clough]

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.

Which one has the olive oil in it?

That's interesting that you can't taste the diffference. I definitely do!

[artlady]

When I did use margarine, I too was very fussy about which one that I would use.

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?

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!

The bottom line on cooking with certain spreads is as follows.

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.

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.
Thanks for putting this bee in my bonnet :)

[redhed35]

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.

[artlady]

butter butter butter...but not for cooking...

olive oil or duck or goose fat,makes a big differance 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!

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 :)

[redhed35]

Goose fat is 20 dollars... no way!

Its only 3 euros here for a good sized tub.

[artlady]

goose fat is 20 dollars...no way!

its only 3 euros here for a good sized tub.

Isn't that crazy?
I guess because it is uncommon in the US. And considered a gourmet item.
We can be so behind the times sometimes :rolleyes:

[artlady]

goose fat is 20 dollars...no way!

its only 3 euros here for a good sized tub.

I did find it cheaper and it is rendered goose fat,is that as good?
I guess there is a gourmet side and then the rendered type.

[redhed35]

I did find it cheaper and it is rendered goose fat,is that as good?
I guess there is a gourmet side and then the rendered type.

Like a posh goose and a pleasant goose... fat is fat.

[artlady]

like a posh goose and a pleasent goose....fat is fat.

Sounds right to me ,thanks Red :)

[Clough]

Hey!

So far it's 4 to 2 here and butter is winning!

Thanks!

[Clough]

goose fat is 20 dollars...no way!

its only 3 euros here for a good sized tub.

What's considered to be a "tub", please?

Thanks!

[redhed35]

What's considered to be a "tub", please?

Thanks!

Like a container for butter,or icecream... we call it a tub.

Different sizes for different volumes.

Like tubberware!

[Unknown008]

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!

[J_9]

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.