"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 02-28-2010, 05:44 PM   #11
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Not the only ones out there I am sure. Butter Bell

I got mine for Christmas and I have been really happy to have it.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-28-2010, 05:45 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Quote:
Originally Posted by HibernatingWalrus View Post
Yeah, I always trusted real butter better. there are some dishes that really call for the spreadability of some kinds of margarine, though. For instance, it works much better on garlic bread, from a simple cooking standpoint. For everything else, though, butter's how I roll.
All you have to do is plan ahead a little and take the butter out of the fridge so it softens. Much better than margarine.

You could also melt the butter and heat it with minced garlic to infuse the butter with garlic flavor then brush it onto the bread. Or you could rub a whole peeled clove onto the toasted bread then spread it with butter.

So many ways to avoid fake butter.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-28-2010, 05:48 PM   #13
Assistant Cook
 
Join Date: Feb 2010
Posts: 4
Quote:
Originally Posted by Andy M. View Post
All you have to do is plan ahead a little and take the butter out of the fridge so it softens. Much better than margarine.

You could also melt the butter and heat it with minced garlic to infuse the butter with garlic flavor then brush it onto the bread. Or you could rub a whole peeled clove onto the toasted bread then spread it with butter.

So many ways to avoid fake butter.
Ooh, thank you! And FrankZ, too! Now that's something I'll try, next time it's time to make garlic bread! The best results I got so far were by lightly frying crushed fresh garlic in vegetable oil with kosher salt, then mixing it with margarine... But starting with room-temperature butter sounds like an even better idea! ^^ I'll remember this...
__________________

__________________
HibernatingWalrus is offline   Reply With Quote
Reply

Tags
None

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 07:56 AM.


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