"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-21-2010, 11:27 AM   #1
Assistant Cook
 
Join Date: Feb 2010
Location: USA AND South America
Posts: 31
Butter vs. Margarine

I tested a Flourless Cookie Recipe with butter and the exact same recipe with margarine. The recipe I used Flourless cookies .
I found the butter recipe produced a prettier formed cookie and a much better flavor. Have you noticed a difference in your baking using butter vs. margarine?

__________________

__________________
Painless Cooking is offline   Reply With Quote
Old 02-21-2010, 11:37 AM   #2
Senior Cook
 
JamesS's Avatar
 
Join Date: Feb 2010
Location: VA
Posts: 264
Depending on the recipe, there can be a pretty huge difference between butter and margarine, and even between different brands of margarine.
__________________

__________________
JamesS is offline   Reply With Quote
Old 02-21-2010, 12:10 PM   #3
Sous Chef
 
Join Date: Oct 2007
Posts: 808
Quote:
Originally Posted by JamesS View Post
Depending on the recipe, there can be a pretty huge difference between butter and margarine, and even between different brands of margarine.
That's why my sister uses only a specific brand of margarine for her sugar cookies.
__________________
Ravings of an Amateur Foodie
jet is offline   Reply With Quote
Old 02-21-2010, 12:42 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Quote:
Originally Posted by jet View Post
That's why my sister uses only a specific brand of margarine for her sugar cookies.

That's why I always use butter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-21-2010, 02:00 PM   #5
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
I never substitue as there can be a difference in the final product if you do.
__________________
DaveSoMD is offline   Reply With Quote
Old 02-21-2010, 02:34 PM   #6
Senior Cook
 
froggythefrog's Avatar
 
Join Date: Feb 2010
Posts: 122
Yeah, margarine is definitely not just one thing -- it can vary a lot! As an example, there are only three completely vegan brands of margarine that I really know about: Smart Balance Light, Earth Balance, and Nucoa. Smart Balance Light has a lot of water in it -- it becomes obvious right away that you just have a spread rather than anything to cook with, which is how I suspect most "light" margarines are.
Earth Balance can be used both as a spread and for cooking. I think one of the major differences between sticks and the tub is the water content. Earth Balance uses these vegetable oils as a mixture: soybean palm fruit, canola and olive.
Nucoa is probably the richest tasting vegan margarine and I've only ever had it in stick form. However, it is not as healthy as Earth Balance is. The vegetable oils it uses are Liquid Soybean Oil, Partially Hydrogenated Soybean Oil.

Butter, on the other hand, while varying in quality, is just that: milk fat that's been separated from milk.
__________________
froggythefrog is offline   Reply With Quote
Old 02-21-2010, 03:31 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Quote:
Originally Posted by froggythefrog View Post
...Butter, on the other hand, while varying in quality, is just that: milk fat that's been separated from milk.
Butter in the US is almost always 80% fat, almost 20% water and a small amount of milk solids. The milk solids are what causes butter to go rancid.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-25-2010, 12:55 AM   #8
Assistant Cook
 
Join Date: Feb 2010
Posts: 8
It depends on the food you are baking. And just follow what the recipe is telling you. If it's butter, then it's butter. If it's margarine, then use margarine. Butter and Margarine are two different ingredients. Never substitute them.
__________________
mrsound is offline   Reply With Quote
Old 03-02-2010, 04:19 AM   #9
Master Chef
 
Vanilla Bean's Avatar
 
Join Date: Jan 2009
Location: Washington State
Posts: 7,133
I find that cookies turn out flatter with margarine. That is just my experience. I only cook with butter. I use margarine for toast, english muffins, etc...only because it spreads easily.
__________________
A little kindness goes a long way.
Vanilla Bean is offline   Reply With Quote
Old 03-02-2010, 05:50 AM   #10
Assistant Cook
 
Join Date: Feb 2010
Posts: 44
cookies are good better with butter
__________________

__________________
Gennie32 is offline   Reply With Quote
Reply

Tags
flourless cookie recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.