What do you use?
What SHOULD you use?
You as well, being so easily baited into nonsense.
>Ter it up, little darlin
But seriously, fuck margarine and that I cant believe its not butter crap and just buy and use butter.
Brown it and use sage or basil or any sort of herb you want. The end product of browning margarine is much shittier.
Olivina margarine. Non-hydrogenated margarine is fine, but don't eat the other crap, it'll kill you.
I've been tempted to buy a box of those pats of butter so that I can take butter with me when eating at restaurants. It would be difficult to keep it from melting, though.
As it is, I do carry my preferred hot sauce with me into restaurants. Not one has ever complained about it.
I only like pure butter on my english muffins. Margarine makes them taste like shit and it's not even close. Although I have used country crock on plain ramen noodles before and it is better than butter. But for raisin bread, bagels, english muffins, toast, crumpets, pancakes, and whatever else, I prefer real butter.
The trick is to sneakily hide your butter under a layer of margarine in your butter bell, so your vegan gf won't find out.
Margarine is shit and you should never use it, for anything. Butter is a god send however since I moved to America I realized that your butter is really weird and watery, it's miles worse than the stuff they had in Europe.
For flavor and health reasons I use butter. Sure, Margerine is significantly lower in fats. However, they are replaced by hydrogenated oil (a trans fat) that allow it to stay set at room temp. I also find it sketchy this isn't reflected in the Nutrition Facts, but it is in the ingredients. I'm not a health nut; simply what brought me to switch back.
Butter = Brown Butter
I love using real high quailty diary butter for
>Non-hydrogenated margarine is fine,
its not "fine", its unknown. they have constructed a fat particle that does not exist in quantity in nature, invited the general public to test its long term side effects and will publish the results in 30 years. Same thing they did with hydrogenation. Enjoy being a guinea pig for CSPI. I'll stick with butter, at least the effects of that are understood. ill throw in a pretty reasonable explanation to help you get started
Interesterified fats are not trans fats. However, they were developed to take the place of trans-fats in commercially produced baked goods and snack foods. Interesterified fats have been chemically or enzymatically altered to improve their texture or nutritional profile. They're produced by combining stearic acid, found in chocolate and considered a relatively safe saturated fat, with vegetable oils containing unsaturated fat.
We really don't know much about these new fats yet, and their short and long term consequence on health have not been well researched. However, a study published in the January 15, 2007, issue of Nutrition Metabolism found that interesterified fats and trans fats had similar, negative effects. Both increased total cholesterol, raised "bad" LDL (low density lipoprotein) cholesterol and lowered "good" HDL (high-density lipoprotein) cholesterol. Another negative: the interesterified fat also raised fasting blood glucose by almost 20 percent. Because the study was small - only 30 individuals participated - the American Heart Association took the position that the "safety profile of interesterified oils and shortenings isn't as well understood as that of natural fats and oils" and that more research is needed. Since this is an unsettled issue and because there's some reason to believe that these fats may have negative health effects, I would recommend staying away from products containing interesterified fats until we know more.
>Carries pats of butter and a bottle of hot sauce with him every where like he's afraid he's going to get poisoned
>Wonders why they don't complain.
this stuff is pretty good for american butter (sold in stores in America I mean, because this one is made in Ireland) and there is another one also that most stores sell that is better than regular store brand or land-o-lakes. I forget the name of it though. But I've seen them both at every grocery store just about
>butter was created for the explicit purpose of being identical to butter, but easier to spread
It literally does not matter.
I cannot tell the difference between them.
Margarine is easier to spread without softening, but butter comes in these nice measured out blocks that have a nice aesthetic to them.
Choose whichever fucking one you want.
Anyone who says butter is superior to margarine or vice versa doesn't know shit.
Especially if they say butter cuz half the time its because they assume its some how more "real" than butter, like that means shit.
Margarine is not a diet replacement for butter, nor is it a cheap imitation of butter.
It's another form of what basically amounts to the same fucking shit.
Fair warning for you burgers. If you ever happens to go to a Starbuck (I don't know why but who knows ?) be advised they are now selling the "famous" french cookies "Michel et Augustin". This is a scam. They are ridiculously expensive, even in France so I can't imagine how much they'll cost in a US Starbucks, and they don't taste any better.
Don't buy that crap.
>You're why some people make fun of this board.
This board is complete and utter shit. When i first came here (to 4chan) and saw it had a cooking board, I was excited because I thought it'd be full of people who actually fuckign cook and try out new recipes.....instead it's a bunch of autist who go to meme restaursants, buy premade meme food or occasionally cook something with bacon in it.....fuck this useless shithole
I think butter on untoasted white bread is preddy gud, my mom grew up in poverty so she'd serve us it with spaghetti. It's soft and kinda delicate and sweet (unsalted) compared to toast i guess
It really depends on what I'm using it for. If I'm baking, butter all day. If it's food where you can TASTE it, butter. On shit like Kraft Dinner Margarine. Depression tier shit gets depression tier shit.
My brother! I check this board once a month, hoping for something actually cooking related, and am occasionally rewarded. I really love it when they get going about GMO and organic shit, with everyone claiming to be a scientist/PhD, and not one of them knows shit from apple butter about any of it! It is entertaining though.
>Butter actually doesn't taste good
>it over powers every dish it's in
>generally poor and dumb
>can afford to splurge on a basic requirement of any cooking
>intelligent and aware of health risks associated with shit like margarine
not sure what that is but no im not just because the taste of butter is sickening, It's also less healthy than margarine alternatives.
If you make toast with butter and jam literally the only thing you taste is the butter. Rancid.
It wasn't always like this. Actual cooking and OC used to be heavily encouraged. The board has definitely gone to shit over the years. I still sort of blame it on moot for giving it attention and making all the /b/ and /v/ kiddies come here.
My local grocery store carries two brands of butter -- Land O Lakes and the store brand. Land O lakes costs nearly twice the store brand and I can't tell much difference between the two.
Pretty much the same for me. I usually just buy the store brand as well.
Every so often if I'm feeling fancy and want to make something that really focuses on the flavor of the butter I'll buy some Kerrygold but for general purpose cooking I just go with plain old store brand unsalted sticks.
I've heard that some of the European butters actually do have a more enhanced flavor. Some of my neighbors milk their own cows and churn butter the old fashioned way. There is a very noticeable difference between their butter and the store-bought butter.
Butter is healthier and tastier and more versatile in cooking.
You can buy pure 100% spreadable butter too. Sure, its more expensive than margarine, but how much fucking butter do you put on toast? You can also buy butter spread that's cut with a little bit of olive or canola if you're a cheapfag.