Butter or Margarine
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amusedmonkey wrote: »LiftHeavyThings27105 wrote: »Running_and_Coffee wrote: »Kerrygold butter is delicious.
Amen! +1 to that. I put that in my BulletProof Coffee! Love it!
So many votes for that. I was curious about it and bought it, but didn't feel it was special. It felt tasteless like the cheaper butters we have and it wasn't as smooth and creamy as what I'm used to. Maybe because I grew up eating Lurpak which has a unique flavor and feels like it has more butterfat.
See? PERFECT EXAMPLE of just how true the statement "We are all so very different" is.....I do not know what Lurpak is, but I am going to investigate (just because I am curious and like learning new things).0 -
LiftHeavyThings27105 wrote: »amusedmonkey wrote: »LiftHeavyThings27105 wrote: »Running_and_Coffee wrote: »Kerrygold butter is delicious.
Amen! +1 to that. I put that in my BulletProof Coffee! Love it!
So many votes for that. I was curious about it and bought it, but didn't feel it was special. It felt tasteless like the cheaper butters we have and it wasn't as smooth and creamy as what I'm used to. Maybe because I grew up eating Lurpak which has a unique flavor and feels like it has more butterfat.
See? PERFECT EXAMPLE of just how true the statement "We are all so very different" is.....I do not know what Lurpak is, but I am going to investigate (just because I am curious and like learning new things).
You might not like it because it's different, but that's what I grew up eating. It's made from cultured cream so the flavor is different and the texture is smoother, more velvety than greasy.
ETA: this is just a brand name, but what you should be looking for if you can't find it is "European style butter" or "cultured butter" to see what higher fat content and cultured cream do to the taste.
ETA2: We use cultured butter for eating, but for baking, we make sure it's also European style high fat.0 -
amusedmonkey wrote: »LiftHeavyThings27105 wrote: »amusedmonkey wrote: »LiftHeavyThings27105 wrote: »Running_and_Coffee wrote: »Kerrygold butter is delicious.
Amen! +1 to that. I put that in my BulletProof Coffee! Love it!
So many votes for that. I was curious about it and bought it, but didn't feel it was special. It felt tasteless like the cheaper butters we have and it wasn't as smooth and creamy as what I'm used to. Maybe because I grew up eating Lurpak which has a unique flavor and feels like it has more butterfat.
See? PERFECT EXAMPLE of just how true the statement "We are all so very different" is.....I do not know what Lurpak is, but I am going to investigate (just because I am curious and like learning new things).
You might not like it because it's different, but that's what I grew up eating. It's made from cultured cream so the flavor is different and the texture is smoother, more velvety than greasy.
ETA: this is just a brand name, but what you should be looking for if you can't find it is "European style butter" or "cultured butter" to see what higher fat content and cultured cream do to the taste.
I just might.....I lived in Germany for several years after I graduated from University. I ate a lot of "interesting" things...those things were all "gross" until I tried them. And, I do follow Keto (as mentioned).0 -
I prefer butter, but I'm actually cutting down on the amount I use anyway. It's way too calorie dense for me to have as much as I used to.
For some reason I tend to prefer margarine for baking. I couldn't tell you why, except that's what my mum did, and for years I thought that that was what marge was for.1 -
Real butter0
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I’m not sure what Nutelux is. I’d say use whatever you want that works best with your plan.
I tend to like butter, and don’t use it much at all. I do like that it’s “all natural” and supposedly the body does better with things that are more “natural” in nature - but as my husband says, opium and marijuana is all natural too! LOL.
Use what works best for you.2 -
I use margarine.
Is cheaper, is more spreadable and tastes fine to me.
I don't use a lot - a standard size container lasts our household of 2 for couple of months and I am not trying to eat clean and I have no health issues so the nitty gritty of the ingredients list doesn't bother me.1 -
delaclos99 wrote: »Butter. I'm not going to the trouble of making soda bread to befoul it with margarine.
What is soda bread and how do I make it?0 -
delaclos99 wrote: »Butter. I'm not going to the trouble of making soda bread to befoul it with margarine.
What is soda bread and how do I make it?
It's just bread that uses baking soda instead of yeast (or something else) as a leavening agent0 -
You do you, whatever makes you happy.
I choose butter, that’s what makes me happy, it’s tasty, butter made from cows that eat grass is even more yummy. I usually pick up Kerrygold because it’s found everywhere and is more affordable. No the cows not 100 % grass fed, and the feed supplements have gmo’s - this is fine with me, I don’t believe gmo’s are evil.
Kerrygold makes me happy, it fits in my diet.
If Margarin makes you happy, do it.1 -
I also don’t use either; I prefer nuts!
I use the following to get:
Omega-9: extra virgin olive oil, avocado, or olives
Omega-6: nuts or nut butters
Omega-3: salmon & walnuts0 -
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butter0
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I use whatever fits the situation. If I'm baking, I use spreadable butter (is that similar to margerine?) because I'm too lazy to wait for butter to be soft enough to use.
If I'm having fresh crusty bread and butter, I will go out and spend £4 on Finest Sea Salt Butter. Because that ish is amazing.0 -
I switched to using coconut oil. Once it's hard you can spread it on toast/bagels and it's delicious.1
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Grew up on margarine because it was cheaper. I'm so old that when I was a kid, the margarine came with a little packet of bright yellow food colouring that you mixed into it to make the margarine look more like butter instead of lard.
Once I actually tasted real butter, I never looked back.
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I switched to using coconut oil. Once it's hard you can spread it on toast/bagels and it's delicious.
Interesting. The coconut oil I use has no coconut flavor or scent. and I use it to saute, as I would a canola oil.
To me, it would be like spreading Crisco on toast or a bagel. No thanks. I'll take the delicious flavor of butter every time.0 -
The only thing I use coconut oil for is to pop popcorn. Doesn't taste like coconut at all, but gives the popcorn a delicious almost nutty flavour.0
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Butter, child...always butter.1
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I switched to using coconut oil. Once it's hard you can spread it on toast/bagels and it's delicious.
I don't like it, personally. It's too oily and greasy for toast and only works in certain applications. I like to use butter when butter is best, oil where oil is best, and margarine where margarine is best.1
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