Butter or Margarine?
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Stifler's - posted on 11/07/2010
I like margerine for the spreadable factor and cheapness. I buy butter to cook with like make cakes etc. I buy home brand on that sort of thing and every week there's new info on which is better - butter vs. marg. I tend to believe the non animal fat marg may be better for us like especially olive oil, avocado oil and sunflower oil spreads.
Caitlin - posted on 11/06/2010
3 cups flour (white all purpose)
2 cups sugar
6 tbsp cocoa powder
2 tsp baking soda
1 tsp salt
2 cups cold water
2/3 cup vegetable oil
2 tbsp white vinegar
1 tbsp vanilla extract
1. Combine all dry ingredients in large bowl - mix very well making sure there are no lumps
2. Combine all wet ingredients in speperate bowl
3. Gently pour the wet into the dry ingredients and stir with a fork until smooth - DO NOT use a mixer or beater
4. Pour batter into 2 9" round greased pans
5. Bake about 35 minutes at 350 F (or until toothpick comes out clean)
The key to the recipie is don't overmix when you add the wet to the dry.. As soon as all the lumps are gone, it's ready and you need to bake it right away. Obviously the rising agent is simply baking soda and vinegar (don't worry - there is no vinegar taste after - I thought it was strange too, but it works quite well)
I want to cake recipie too!!! :D You can NEVER have too many recipies for chocolate cakes... I have a recipie for a cake called "better than sex chocolte cake" - as a kid, I had no idea what that meant, but now that I'm older, I can say that it may not be better than sex, but it sure comes close! tee hee hee...
Caitlin - posted on 11/06/2010
I much prefer the taste of butter.. sure it's fattening so I don't have a ton of it..
That beign said we mostly use margarine.. daughter has a dairy allergy, so we have to buy 1 of 3 safe brands of dairy free margarine. I don't think either are really that great for you, but considering she's insanely tall for her age and below 5% percentile for weight, a little extra weight wouldn't hurt her. When it comes to baking I used to use a lot of butter, but now I've found some AWESOME recipies that are dairy/egg free.. some made with margarine, some with vegetable shortening, and some with neither.. I have a decadent chocolate cake recipie that when made just right beats out ANY other chocolate cake i've ever made AND has no eggs or butter/margarine/shortening in it (just a bit of vegetable or canola oil)... Great, now I want chocolate cake... *sigh*
I read something about that same thing years ago Dana :), don't remember where. I remember reading that bugs won't even eat margerine so I tried the experiment they suggested. I set a small tub of margerine outside for like 6 hours in an insect infested Florida summer and there wasn't the first but in the tub. Why the hell do I eat that stuff again? Oh yeah, cheaper lol
Johnny - posted on 11/06/2010
Depends what I am cooking. Some things need butter, some things are fine with margarine (Becel), but most of the time I use olive oil anyway. We don't usually butter our vegetables, we use herbs or lemon juice, and like Tara, we don't do a lot of spreading. I never put either in a sandwich for instance. Obviously, when I bake I use butter. I've tried some margarine recipes and they were horrible.
Tara - posted on 11/06/2010
Butter. because we use so little of it. I would never bake or cook with anything but butter if that's what it calls for and since we don't do a lot of "spreading" of butter on bread etc. it's not a big deal to me.
I love the taste of buttered green beans fresh from the garden. mmmm... margarine just doesn't cut it for taste for me, and with all the chemicals etc. I just don't want to feed it to the kids. Now if we ate a lot of butter than I might switch to something like Becel or the like, but I really prefer butter, whatever is on sale is fine with me as long as it's made with Canadian milk.
Jodi - posted on 11/06/2010
Dana, I think it depends. It is all very confusing because not all margarines are made equal. Some are absolutely no good for you, and you'd be better off eating butter. You need to check the trans fats on what you are buying, because they are REALLY bad for you. Some margarines can also be quite high in sodium. Some are also still high in saturated fats. I avoid all of these things.
Some margarines are good for you because they actually LOWER cholesterol.
Honestly, I think we should all be taught to read nutrition labels in high school.
Kate CP - posted on 11/06/2010
You will be hard pressed to find 1 stick of butter for sale in the US. It's packaged in either 2 stick (1 cup) or 4 stick (1 pound) packages. If you buy generic or store brand it's as little as $2 US dollars. Name brand or organic or fancier butters can cost upwards of $4 US dollars.
Jodi - posted on 11/06/2010
We used to use a butter/margarine combination, but when my husband was diagnosed with diabetes, he also had a cholesterol test, and it was on the high side, so we've changed a lot of things we do around here. Now I use either an olive oil or sunflower based salt reduced margarine because the high animal fats have a negative impact on both cholesterol and blood sugar. I do keep butter on hand because some things I bake need butter, but a lot of things I bake I have been able to substitute margarine.
I prefer the taste of butter :) So occasionally a sneak a little on my toast from the pack I keep for baking. But only very occasionally, because I know it isn't really that good for me to have too much.
I found this article about the pros and cons of butter and margarine:
Basically both have their problems and both have their benefits. One of the problems they outlined was that margarine has the wrong kind of omega-3 fatty acids (we should be eating the kind from fish not vegetable) and too much omega-6 fatty acid (combined with the omega-6 found in other processed food). The imbalance (eating not enough omega-3 and too much omega-6) "has been linked to an increased risk for heart disease and may contribute to cancer, asthma, osteoporosis, inflammation, depression and other ailments."
I grew up eating both butter and margarine. Butter tastes so much better and I don't trust the processing and artificial colours and tastes of margarine. Now I don't use either.
Leah - posted on 11/06/2010
Jessica, I KNOW! I bought 2 sticks of butter for our Thanksgiving we had here about 3 weeks ago and nearly DIED when I saw the price. I actually considered no buying it because it was going to cost me over $10 for 2 sticks! Not sure if it was just the brand I bought or what but that was all that was there so it was either suck it up and buy it or use margarine. Still hurts me to think about it.
We buy both. I use butter for baking and margarine for regular use. I find the butter makes my baked goods taste much better (and I bake a lot) than margarine, but margarin is cheaper and is better for the cholesterol, so it's kept on hand for every day eating.
Brand doesn't matter for the butter, but I do prefer the Brommel and Brown margarine (when I can get it - it's a bit more expensive).
I definitely don't think margerine tastes better. I prefer the flavor of butter but again...expensive. I buy it if I'm baking or every now and then as a splurge. It kills me to buy margerine though. I'm all about real sugar, whole milk, nothing fat free.
Butter here is $4 - $6 dollars for four sticks, depending on the brand. A tub of Country Crock is $2.99.
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