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LT72884 10-04-2007 10:13 AM

Butter or Margarine
 
So what is it guys. What do you like better Butter or Margarine.

Im a butter dude all the way!!:mad:

ChefJune 10-04-2007 10:16 AM

No margarine. Ever It's nasty stuff. If I'm cooking Kosher, I use vegetable oils, and choose "other" dishes that don't need butter.

NAchef 10-04-2007 10:16 AM

Butter for me

Margarine for the wife


When I cook I have to sneek in the butter so she doesnt complain. hehe Otherwise she cant tell the difference.

chave982 10-04-2007 10:21 AM

Absolutely no margarine. Butter tastes better and is MUCH better for you.

Remember, just because something is lower in fat, does not mean it's better for you.

Andy M. 10-04-2007 10:21 AM

Butter. There is no reason for margarine.

Constance 10-04-2007 10:24 AM

We like butter most of the time, but I do keep a container of "tub butter" (soft-spread margarine) on hand for buttering toast, bread, or baked potatoes.

LT72884 10-04-2007 10:50 AM

i love butter on saltine crackers, then add a lil raspberry jam on top. perfect snack

jennyema 10-04-2007 11:08 AM

I always use butter. Butter is a wonderful thing. I particularly like European butters.

Margerines are foul and bad for you.

I do cook for a dairy-allergic person and use margerine once in awhile, though. Lately I've switched to organic vegan Smart Balance which tastes 1000 times better than regular smartbalance.

redkitty 10-04-2007 11:20 AM

Butter. All other spreads are yucky.

Barb L. 10-04-2007 11:25 AM

Butter all the way for me, margarine for son and others who can't tell the difference, or like it better :rofl:!

Caine 10-04-2007 11:37 AM

Butter, the whole butter, and nothing but the butter. Margarine is for Great Depression and World War II era survivors.

jpmcgrew 10-04-2007 11:49 AM

:smile:I threw out all my margerine a while back as its pure transfat.I like butter and for other things I realyl like the Smart Balance it tastes really good and its good for you.

Mands15 10-04-2007 12:04 PM

Quote:

Originally Posted by jpmcgrew (Post 490693)
:smile:I threw out all my margerine a while back as its pure transfat.I like butter and for other things I realyl like the Smart Balance it tastes really good and its good for you.

:ohmy: a butter that's good for you???? where when how why!!!!

jpmcgrew 10-04-2007 12:34 PM

:smile:The Smart Balance is a spread like margerine but helps reduce cholesteral no trans fat and it has a great butter flavor.

GotGarlic 10-04-2007 01:48 PM

Butter all the way, when I'm not using olive oil. I don't even buy margarine anymore, which disappoints my stepfather. I guess I could buy a small tub for him, since it lasts forever :wink:

Barbara L 10-04-2007 02:03 PM

Most definitely butter. I tried Smart Balance. James thought it was okay, but to me it didn't really taste like anything, and it just felt greasy in my mouth. I try not to eat it too often, but I love butter!

:smile:Barbara

strawberry 10-04-2007 02:25 PM

Butter. More versatile and useful.

Plus with the transfats in margarine you may as well use shortening.

Dave Hutchins 10-04-2007 02:44 PM

Butter forever I do not like axel grease

keltin 10-04-2007 02:51 PM

Well, a good margarine like Country Crock that has no Trans Fat is actually better for you than butter. It has less calories, less saturated fat, and no trans fat.

ella/TO 10-04-2007 04:03 PM

Salt free butter, for sure!

Michelemarie 10-04-2007 04:35 PM

Quote:

Originally Posted by ella/TO (Post 490880)
Salt free butter, for sure!

yep yep yep, same here.

keltin 10-04-2007 04:48 PM

What brand of butter is everyone using????

This thread has made me aware of a very horrible over-sight on my part. I can’t believe I’ve been this dumb.....for so long.

I had always thought that there was either butter or margarine, and that margarine said it was margarine. I’ve really never given it any more thought than that. I mean none.

But, it seems that margarine these days is being passed off as a “spread”. Country Crock is a spread. Parkay, Imeprial, etc. Who the heck makes real butter these days?

I’ve got some investigating to do at the supermarket tonight. Dang.......that explains a few mishaps I’ve had in trying to cook with “butter”.:furious:

ella/TO 10-04-2007 04:54 PM

I can't help you there, being in a different country.....we have SOME things different than you guys....LOL

VeraBlue 10-04-2007 05:49 PM

Quote:

Originally Posted by LT72884 (Post 490620)
So what is it guys. What do you like better Butter or Margarine.

Im a butter dude all the way!!:mad:

What's margarine???

Seriously, the only thing I'll use margarine for is greasing the bottom of a cake pan. Other than that one use, all I have in this house and at work is butter.

Barbara L 10-04-2007 05:52 PM

Quote:

Originally Posted by keltin (Post 490906)
I had always thought that there was either butter or margarine, and that margarine said it was margarine. I’ve really never given it any more thought than that. I mean none.

But, it seems that margarine these days is being passed off as a “spread”. Country Crock is a spread. Parkay, Imeprial, etc. Who the heck makes real butter these days?

I’ve got some investigating to do at the supermarket tonight. Dang.......that explains a few mishaps I’ve had in trying to cook with “butter”.:furious:

You bring up a pet peeve of mine. It happened a little in California but it happens all the time here in South Carolina. If it is yellow and you can spread it on bread, they call it butter. Drives me nuts. If I ask for butter, I want the wrapper to have the word "butter" on it. Also, in California (at least before I moved here) if a restaurant served margarine and you specifically asked for butter, they had to bring you butter. I don't think I have ever seen butter in a restaurant here.

When my diabetes counselor suggested margarine, I just about went nuts trying to figure them all out at the store. There are butter, butter blends, margarine, margarine blends, imitation margarine, oil spreads, and so on. I'll stick to butter. It tastes good and I know what it is.

:smile:Barbara

jpmcgrew 10-04-2007 06:00 PM

:smile:
Quote:

Originally Posted by keltin (Post 490906)
What brand of butter is everyone using????

This thread has made me aware of a very horrible over-sight on my part. I can’t believe I’ve been this dumb.....for so long.

I had always thought that there was either butter or margarine, and that margarine said it was margarine. I’ve really never given it any more thought than that. I mean none.

But, it seems that margarine these days is being passed off as a “spread”. Country Crock is a spread. Parkay, Imeprial, etc. Who the heck makes real butter these days?

I’ve got some investigating to do at the supermarket tonight. Dang.......that explains a few mishaps I’ve had in trying to cook with “butter”.:furious:

Get a container of Smart Balance it really is not bad for you just read the container.You will be pleasantly surprised by the taste.

keltin 10-04-2007 06:45 PM

Well, I stopped at a little corner grocery called Lucky’s…..it’s like Piggly Wiggly if you know that chain.

Of the 25 odd different “butters” they had available, there were only THREE real butters: Land-O-Lakes, Purity, and a generic brand called Best Choice. That’s it.

And it was all sticks. No tubs. Do they make real butter in tubs? I thought I read somewhere that they can if they whip extra air into it?

All the other brands, Shed’s Spread, Country Crock, Parkay, Imperial, Blue Bonnet, store brands, etc……all of them are margarine (by it’s strictest definition of being whipped oil with butter flavoring)! Even Land-O-Lakes had margarine sticks!

ALSO, real butter is FAR more expensive. One pound of Land-O-Lakes (four sticks) was 4.79!!!!! But a 3 pound tub of Country Crock with Calcium was 2.89! :shock:

I’m utterly flabbergasted. It’s like I just learned that Santa Claus doesn’t exist!

Anyway, I bought some Purity butter for 3.79. It’s in four sticks, and it is hard as rock! I tried scraping it, and it flaked into little pieces. I’m going to have to get a butter dish and leave this stuff out to soften up some. I tasted it, and oddly enough, it tasted slightly “greasier” than the Country Crock spread I’ve got. BUT, it did have a creamier texture. Yet, it had a slightly less powerful “buttery” taste than Country Crock.

Ingredients on the box are: Cream, salt.

That’s it. Interesting. I’m beginning to think I may have never had real butter before. I’ve never liked sticks (I don’t’ bake, and have no use for them), and it seems the majority of real butter comes in sticks. No wonder I’ve missed out on it.

This is simply unreal. This late in life, and I figure out what real butter is. What a trip!

keltin 10-04-2007 06:50 PM

Quote:

Originally Posted by jpmcgrew (Post 490936)
:smile:
Get a container of Smart Balance it really is not bad for you just read the container.You will be pleasantly surprised by the taste.

I'll try that! But I just looked it up, and Smart Balance is technically a margarine (whipped oil with other ingredients). Next thing you know, someone is gonna' say the Tooth Fairy isn't real.............HUSH! :lol::rofl:

jpmcgrew 10-04-2007 07:11 PM

[quote=keltin;490963]I'll try that! But I just looked it up, and Smart Balance is technically a margarine (whipped oil with other ingredients). Next thing you know, someone is gonna' say the Tooth Fairy isn't real.............HUSH! :lol::rofl:[/quote
:smile:Yes but the point is its not bad for you in fact its good for you with no trans fatty acids with a good amount of Omega 3.It has also been endorsed by professional chefs for the taste.No hydrogenated oils,no gluten,no gelatine.
Try it you will like it.I have a friend who is a heart surgeon and he also uses it.Im not saying give up butter because I wont but its great on toast and as a substitute for baking recipes that call for margarine just dont get the light version you cant cook with it and it doesn't taste as good.I like to use butter for some things and the Smart Balance for others

keltin 10-04-2007 07:14 PM

Quote:

Originally Posted by jpmcgrew (Post 490975)
:smile:Yes but the point is its not bad for you in fact its good for you with no trans fatty acids with a good amount of Omega 3.It has also been endorsed by professional chefs for the taste.No hydrogenated oils,no gluten,no gelatine.
Try it you will like it.I have a friend who is a heart surgeon and he also uses it.Im not saying give up butter because I wont but its great on toast and as a substitute for baking recipes that call for margarine just dont get the light version you cant cook with it and it doesn't taste as good.I like to use butter for some things and the Smart Balance for others

Ok, the next tub I get will be this! Thanks for the tip! Heck, I've got about 3/4 of a Country Crock tub that I might give to the neighbors and go get this!! :smile:

But what about real butter.......do they make that in tubs, or is that not the norm?

jpmcgrew 10-04-2007 07:26 PM

:smile:Butter in tubs is not the norm it comes in 4 sticks to make one pound or for restaurants in 1 pound blocks or course I think the best butter is made from raw milk where you skim off the thick cream layer on the top and make it yourself

keltin 10-04-2007 07:41 PM

So, everyone here that is saying they love "real butter" is only buying and using sticks?????? :wacko:

I want to hear from all the posters.....are you only using sticks and butter dishes?

Andy M. 10-04-2007 07:42 PM

Quote:

Originally Posted by keltin (Post 490989)
So, everyone here that is saying they love "real butter" is only buying and using sticks??????


Yup, That's a fact, Jack

Katie H 10-04-2007 07:52 PM

Hey, Andy...anyone? Not too long ago. Maybe several months ago, someone posted a "whipped" butter formula that used real butter and canola oil. I've searched this site using all manner of terms and can't come up with it. Can anyone help? I thought it would be easy to find. Maybe the OP will come forward and help me. Thanks.

keltin 10-04-2007 07:55 PM

Quote:

Originally Posted by Katie E (Post 490993)
Hey, Andy...anyone? Not too long ago. Maybe several months ago, someone posted a "whipped" butter formula that used real butter and canola oil. I've searched this site using all manner of terms and can't come up with it. Can anyone help? I thought it would be easy to find. Maybe the OP will come forward and help me. Thanks.

There is this new offering from Country Crock.

keltin 10-04-2007 07:57 PM

Quote:

Originally Posted by Andy M. (Post 490990)
Yup, That's a fact, Jack

So, do you have a butter dish? How do you deal with this rock hard beauty called real butter?

Katie H 10-04-2007 07:59 PM

I've seen it and tried it, keltin. One, it's expensive for what you get. One small container costs more than a whole pound of "real" butter and, two, it tastes like fish to me. I would much prefer to make my own. I just can't find the thread that discussed that.

keltin 10-04-2007 08:01 PM

HAH! Real butter is a trip! I just took a stick and made a Beurre Noisette for the fun of it. And the smell….wow….I remember that smell when I was growing up with my Grandma and she was cooking. THAT is the smell of real butter. What a trip! And it WORKED. You can’t do this with a margarine spread. I’m like a kid in a candy store.

Time to make some clarified butter!!!! Break out the next stick!

Katie H 10-04-2007 08:02 PM

Quote:

Originally Posted by keltin (Post 490998)
So, do you have a butter dish? How do you deal with this rock hard beauty called real butter?

Ah, keltin, you get a butter bell, which is what Buck and I have. It's great. Butter is always spreadable.

keltin 10-04-2007 08:02 PM

Quote:

Originally Posted by Katie E (Post 490999)
I've seen it and tried it, keltin. One, it's expensive for what you get. One small container costs more than a whole pound of "real" butter and, two, it tastes like fish to me. I would much prefer to make my own. I just can't find the thread that discussed that.

Thanks for the heads up Katie! I won't be trying that after all!!! :lol:


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