Butter replacement

Use butter, just count it. I also use olive oil or coconut oil but anything that has minimal processing is better than substitutes.

All fat has the same calories, so if you want to lower calories you'd need to go with some type of fat substitute. Margarine would be the obvious choice, but read the ingredients and make sure there are no paritally hydrogenated oils.

You can also just cook with less butter. For sauteeing you can use a little broth or stock for cooking, and then melt a little butter over once cooking is completed.

You can mix butter and oil and keep in the fridge for spreading on breads. This makes it much easier to spread so you can spread it more thinnly.

Butter! Seriously, I use butter, ghee or nut oils to cook with. I like the taste of the real thing and I just use less.

Peanut oil is my go-to work horse oil. It's got a higher smoke point than olive oil, so it works well in stir fries that require a screaming hot pan. I don't have a peanut allergy, and I enjoy the slightly peanuty taste it gives. I also use olive oil, or even occasionally butter. I typically only use a tablespoon or two, depending on the recipe. I did a browned butter gnocchi this past Monday, that used a mixture of olive oil and butter. It was quite tasty.

For non-cooking applications, like dressing vegetables or spreading on toast, I'll use Brummel and Brown spread. To my knowledge, it does not contain any trans fats.

For baking, I'll use regular butter, as the recipe calls for it. I've had mixed results with substituting applesauce or yogurt for some of the butter in recipes.

A lot of people already gave great suggestions, but if you don't need the flavor it provides and want to avoid the calories, the non stick no calorie cooking sprays work well.

There is no substitute for butter. Mo butter, mo better.

Butter also has less calories then vegetable oils, if it's calories your worried about.

Butter is one of the sacrifices I havent made. I simply have less of it. No health reasons and it tastes great. I eat less French toast/toast and fewersandwiches or baked potatoes, so by default less need for butter.

snowflake954 wrote: »

This is an interesting arguement for me because I was born in the US where we cooked alot with butter. When I married my Italian husband and moved to Italy, I learned to cook Italian from his mother and two aunts. They hardly ever use butter and use extra virgin olive oil in almost everything. I seldom use butter now, and really don't miss it. Northern Italy uses more butter in their cooking, but middle and southern Italy rely on oil. Calorie wise we're about the same, but some people consider it a healthier fat. Only you can decide what you like to use.

I was going to say, you must live in the south because the north lurve their butter.

I am ALL ABOUT THE BUTTER. I was still using real butter, just way less of it. Now I'm using Land O'Lakes Light Butter, which is about $5 a pound (!!), but it's closer to real butter than anything else and 50% of the fat and calories. It's really excellent.