Cooking Resources

Liya98 · 07-02-2011, 12:12 AM

Which is best for you and which worst for you? Butter, Margrin or Oil?

**PrincessFiona60** · 07-02-2011, 01:03 AM

Quote:

Originally Posted by Liya98

Which is best for you and which worst for you? Butter, Margrin or Oil?

Best for you, how? Are you on a low fat diet or are you looking to just eat better, like, no saturated fats?

Fat is fat, a teaspoon of butter has the same calories as a teaspoon of margarine or oil.

When you choose an oil, choose Canola, Olive, my personal favorite is grapeseed oil. High smoke point, means you can fry without it burning, and no flavor to it to mask your food. It is also not heavy (greasy) like some oils.

That being said, I will not give up butter, but I have cut down on it.

Selkie · 07-02-2011, 02:26 AM

Let's not forget bacon grease!

buckytom · 07-02-2011, 02:31 AM

hmm, can you cook with fish oil?

if so, which fishes produce the best tasting, and/or high temp oil if any?

**DaveSoMD** · 07-02-2011, 05:06 AM

For me: Never margarine. Mom used that all the time growing up and, well, ICK. (just my opinion). I use butter, canola oil, or olive oil, and peanut oil for deep frying.

Trans-fats are the worst for you so watch out for those. Otherwise if you are not on any type of restrictive diet then my feeling is "all things in moderation."

Andy M. · 07-02-2011, 09:07 AM

This is an unanswerable question. Each has pluses and minuses. Used in moderation, they won't kill you.

I don't use margarine. I use butter and oils. Each is different in the cooking process in how it acts and tastes.

Margarines generally are lower in fat but often contain trans-fats which have been shown to be harmful. They contain a lot of water and a mixture of other ingredients.

Butter contains saturated fats but no transfats and it tastes great.

Different oils have different make ups containing more or less saturated fats and smoke points.

Bolas De Fraile · 07-02-2011, 09:13 AM

Quote:

Originally Posted by Selkie

Let's not forget bacon grease!

or lard

**Katie H** · 07-02-2011, 09:19 AM

Quote:

Originally Posted by DaveSoMD

For me: Never margarine. Mom used that all the time growing up and, well, ICK. (just my opinion). I use butter, canola oil, or olive oil, and peanut oil for deep frying.

Trans-fats are the worst for you so watch out for those. Otherwise if you are not on any type of restrictive diet then my feeling is "all things in moderation."

Yep, I'm with Dave. I very rarely, maybe once in a year, use margarine. Don't like the taste of most brands and if I want water, I'll go to the tap for it.

And, as Andy pointed out, each of the different fats has its merits. I also make some of my best pie crusts with lard and I can't imagine making cornbread without bacon grease.

As Dave said, "all things in moderation." We don't eat Thanksgiving/Christmas dinner every day either, but we enjoy them when they're on the table.

blackpig · 07-02-2011, 09:39 AM

The chemical processes used in the manufacture of margarine would put you off the stuff for life. It certainly did me. I use a lot of olive oil in cooking and I'm not averse to spreading a nice dollop of butter on a slab of home made bread the odd time. all things in moderation, as they say, but I never touch margarine. Ould Mrs. Blackpig (the Ma) used margarine all the time in the 60s and 70s. Such foodstuffs were at the time seen as "modern" and "trendy" and "much better for your bowels" than more traditional stuff that humanity has enjoyed for millennia.

Olive oil contains zero cholesterol.