Margarine or butter

Ann262

I think margarine is disgusting.

dupont3775

Anyone ever heard of ghee? Purchased from whole foods. Coconut oil or ghee. Butter unsalted, various company's make butter spreadable. Check out the trans-fats. Butter is my go-to, because when i use 'impostors' it seems like I use more of it trying to get that satisfaction of the butter taste. When i use butter i actually use less as my taste buds seem to be satisfied.

Overall, use what you're most comfortable with.

jgnatca

I avoid all light margarines as they achieve the lower calories by adding water. Soggy toast. Yuck. If you want lower calorie margarine or butter use less.

Ghee is simply clarified butter.

https://en.m.wikipedia.org/wiki/Ghee

kimny72

jgnatca wrote: »

I avoid all light margarines as they achieve the lower calories by adding water. Soggy toast. Yuck. If you want lower calorie margarine or butter use less.

Ghee is simply clarified butter.

https://en.m.wikipedia.org/wiki/Ghee

I accidentally bought a store brand "lite" spreadable butter. It tasted weird and yes it seemed soggy. I looked at the label and the FIRST ingredient was water! :huh: Gross, I threw it out.

nvmomketo

I am not a fan of many vegetable oils so I go with butter.

I use Earth Balance or coconut oil in baking for those who are dairy intolerant.

dutchandkiwi

I use all types of fat for different purposes. Margerine is often used as a shortening replacement and it is perfect or that, personally I think better than butter.
Healthier is not an objective term really in the respect as really in many recipes it is case of using fats and flavour combined with textural abilities

Oh and butter also contains (naturally occurring) trans- fats. So that argument is not valid either. Yes it is natural biohydrogenation vs the induced hardening process but that is where the difference ends