Butter Vs. Margarine
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A note on health - while margarine isn't necessarily bad for you, there are certainly some poor margarine choices out there. Make sure you're looking for one without trans fats0
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It isn't that I can't find any that I like, I just don't really use butter these days. I don't even have any in the house right now. I don't buy it until I need it and I don't need much these days.EvgeniZyntx wrote: »I guess butter. I have all but weaned myself from both. Most of what I'd use it for...I didn't really need it.
But if I had to pick one, all things considered, I'd take a low sodium / "lite" butter.
I like a salted Bretonne or Normandie butter. Use it for spread or cooking or sauces.
Nothing 'lite' about it. Btw, May/June/July is the best tasting butter of this type.
No huge preference on butter or margarine. No passionate feelings on the subject. More or a Shrug kind of thing than a Love one.
I'm glad you've found butter you love, though! Enjoy!!0 -
Becel if you are going to eat margarine, don't know why but that is what I heard from a cardiologist. If you don't need a cardiologist then screw it
I only use butter with scallops myself, butter just gives me acid reflux. But as a former chef, just about everything was better with butter (in moderation).
As someone else mentioned Ghee is a good choice, basically clarified butter (solids removed). Used a lot in Indian cooking0 -
Butter is my preference, preferably Kerrygold. However, Lake o'Lakes makes a butter with olive oil that comes in a tub, tastes pretty good, is spreadable and has slightly less cals and about 1/2 the saturated fat. I use that when I'm looking for something more spreadable.0
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3% hydrogen peroxide sure is a great mouthwash.Water (H2O) is one molecule away from hydrogen peroxide (H2O2). One of those things is required for health and one is toxic (actually toxic, not MFP-toxic).
I buy organic pasture fed butter. If I was to use margarine, I'd use one of the olive oil or yogurt based spreads.
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TheDevastator wrote: »
3% hydrogen peroxide sure is a great mouthwash.Water (H2O) is one molecule away from hydrogen peroxide (H2O2). One of those things is required for health and one is toxic (actually toxic, not MFP-toxic).
I buy organic pasture fed butter. If I was to use margarine, I'd use one of the olive oil or yogurt based spreads.
^ This. Butter is definitely better!
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It isn't that I can't find any that I like, I just don't really use butter these days. I don't even have any in the house right now. I don't buy it until I need it and I don't need much these days.EvgeniZyntx wrote: »I guess butter. I have all but weaned myself from both. Most of what I'd use it for...I didn't really need it.
But if I had to pick one, all things considered, I'd take a low sodium / "lite" butter.
I like a salted Bretonne or Normandie butter. Use it for spread or cooking or sauces.
Nothing 'lite' about it. Btw, May/June/July is the best tasting butter of this type.
No huge preference on butter or margarine. No passionate feelings on the subject. More or a Shrug kind of thing than a Love one.
I'm glad you've found butter you love, though! Enjoy!!
How do you cook without butter?!?!?! Not judging you...just genuinely curious. I would be at a loss for things like baking, gravy and sauces. I know plenty of people, particularly those that eat Mediterranean or Southeast Asian diets don't use much butter. But I'm genuinely surprised that people in the Western world use so little butter without even making it a conscious choice.
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Ok ok
I'm hearing y'all 0 -
We go through massive quantities of cultured Kerrygold and organic pasture butter in our household. My kids (now teenagers) would eat it like it was cheese when they were young. Probably not a popular stance on here, but it's the truth. =D0
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BUTTER! Because butter.0
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I rarely make a cream sauce or gravy.HardcoreP0rk wrote: »
It isn't that I can't find any that I like, I just don't really use butter these days. I don't even have any in the house right now. I don't buy it until I need it and I don't need much these days.EvgeniZyntx wrote: »I guess butter. I have all but weaned myself from both. Most of what I'd use it for...I didn't really need it.
But if I had to pick one, all things considered, I'd take a low sodium / "lite" butter.
I like a salted Bretonne or Normandie butter. Use it for spread or cooking or sauces.
Nothing 'lite' about it. Btw, May/June/July is the best tasting butter of this type.
No huge preference on butter or margarine. No passionate feelings on the subject. More or a Shrug kind of thing than a Love one.
I'm glad you've found butter you love, though! Enjoy!!
How do you cook without butter?!?!?! Not judging you...just genuinely curious. I would be at a loss for things like baking, gravy and sauces. I know plenty of people, particularly those that eat Mediterranean or Southeast Asian diets don't use much butter. But I'm genuinely surprised that people in the Western world use so little butter without even making it a conscious choice.
I just use ingredients and seasonings. I often toss things together...like, if it's in a bowl together, it belongs together, lol. I eat differently than many people. I wouldn't serve other people the kind of stuff I eat. I don't always love what I make. Sometimes I do! But sometimes, I'm like, "Ooh. Lesson learned here. Not good!"
I just kind of make stuff that doesn't have a name because I just made it up and called it "food" or "a meal."
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They still sell margarine?0
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I'm such a pusher. First hit is free! 0
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My mom, my sister and I all eat butter like frosting. So good!nerdburglar13 wrote: »We go through massive quantities of cultured Kerrygold and organic pasture butter in our household. My kids (now teenagers) would eat it like it was cheese when they were young. Probably not a popular stance on here, but it's the truth. =D
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Their both crap0
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Air is one molecule from being water. A molecule can make a lot of difference.christinev297 wrote: »Butter is so much better. I make my own sometimes.
I've read that margarine is one molecule away from being plastic. ...
I don't eat either.
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I prefer butter if I have to have it, but I always use Bertolli (idk if you have it outside of the UK) which is a spread made from olive oil. I think it tastes even better than butter, so that's why I use that. I'll use butter if I'm baking though (which is rare).0
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Margarine is just plain gross.
Butter alllllllll the way!0 -
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Margarine is just as simple, really, it's been around since the 1800s (it was created as a temperature stable butter substitute for the French Army.)christinev297 wrote: »I can't remember where I read it, it was years ago. It's' just stuck in my mind.
Butter is simple and natural, margarine is not.
The whole "one molecule away from plastic" is a silly statement that just shows a lack of understanding of chemistry. Water is just an atom away from being hydrogen peroxide, which is fatal if you drink it. Does that mean water is bad? A little critical thinking goes a long way. Unfortunately, all too often people just blindly believe something they read or are told, without even the slightest thought about the logic of the statement.0 -
Uh-oh, the professor just came in. Eyes back on your own papers, everyone.-1
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Butter. They have the same calories and fat per gram so why not go with something that tastes good?0
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deviboy1592 wrote: »Their both crap
Lol, comic relief is here.-1 -
MarziPanda95 wrote: »I prefer butter if I have to have it, but I always use Bertolli (idk if you have it outside of the UK) which is a spread made from olive oil. I think it tastes even better than butter, so that's why I use that. I'll use butter if I'm baking though (which is rare).
Sounds interesting.0 -
This discussion has been closed.
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