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Old 06-23-2014, 01:08 PM   #21
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To me there IS a clear-cut choice. I always use real butter. All the rest are laboratory fabrications.
Agreed. If a recipe calls for butter... use butter. If a recipe calls for margarine or butter, most definitely... use butter. Let's just get this straight... margarine isn't healthier, and actually never has been. For myself, I DO us a light butter (and it's labeled "lite butter", for my toast or biscuits, but would never use it for baking or serve it to anyone else (unless they asked for it).

As for "laboratory fabrications", also true. Some of those ingredients labels can be downright scary. But reading labels is key. As a general rule, no prepared foods, and nothing you can't pronounce. 🌹
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Old 06-23-2014, 01:24 PM   #22
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I only use butter. I'm not fond of laboratory fabrications.

There is also "butter oil". It's not interchangeable with butter. It's clarified butter and still natural.
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Old 06-23-2014, 01:31 PM   #23
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...For myself, I DO us a light butter (and it's labeled "lite butter", for my toast or biscuits, but would never use it for baking or serve it to anyone else (unless they asked for it)...
What is light butter?
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Old 06-23-2014, 01:42 PM   #24
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What is light butter?
Butter and buttermilk, most of them. Not so bad for "light" applications.
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Old 06-23-2014, 01:48 PM   #25
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What is light butter?
Low reduced calorie butter flavoured substitute
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Old 06-23-2014, 01:54 PM   #26
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What is light butter?
Believe me, it's nothing impressive. It's 'lite butter with canola oil" (and other stuff). I don't like the ingredients label. And now that I think about it, I don't have toast, biscuits or Engl. muffins all that often. I'm thinking it might even make more sense to just use butter considering how little I'd use. These are choices some of us make when we have to keep the fat content down. I certainly cut back on fats in other ways. Alrighty then... maybe using this lite butter isn't the best choice. 🌹
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Old 06-23-2014, 02:13 PM   #27
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All this got me reflecting on what fats I keep around. But if I had to have only one of them, it would be the EVOO.

Duck fat. 10-pound pail. (When the Mass Coronal Ejection comes, I'm not gonna do without my duck fat.) The king of grease. Best fried potatoes ever. And for poultry confit.

Chicken fat. Schmaltz. By product of chicken stock production. Rather tasteless from modern chickens, but lots of uses when duck fat might be too intrusive.

Hog leaf lard. Superior biscuits. And pie crusts. (Decidedly NOT the stuff in the supermarket lard brick.)

EV Olive oil. (California or Texas sources.) Dressings, etc.

Canola oil. When a neutral oil is needed, like for mayonnaise the way I like and make it.

Peanut oil. For the subtle nut flavor where olive oil's vegetable flavor isn't wanted. And frying, when duck fat isn't appropriate.

Butter. 85% (US-made to European fat level). US standard is 81%, and the difference matters. Salted and unsalted.
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Old 06-23-2014, 02:20 PM   #28
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I mean , the local margarine/butter does not have any label about whether they are margarine or butter. They simply use the term "oil". I can't distinguish whether they are butter or margarine. I'd like to know what parameters on the nutrient label that I should pay special attention to.
Take someone with you that knows the difference or ask the store to help you. I have no idea where you are, but here in the states it says right on the package if its butter or margarine or a combination of both.

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I think margarine tastes better for making toast & jelly. I think regular butter tastes pretty bad on toast.
Everything else gets butter because it tastes better.
Butter for every opportunity for me.
I am wondering what type of margarine you use that tastes good? I have never found any substitute for butter.
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Old 06-23-2014, 02:25 PM   #29
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Low reduced calorie butter flavoured substitute

A truly generic definition of "light" foods. Insert the name of any high fat food in place of butter.
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Old 06-23-2014, 03:48 PM   #30
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This video mentions butter/margarine, along with other 'good/bad' foods.

Fat Is Good for You - TIME
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