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View Poll Results: Poll: Margarine or butter?
Margarine 5 7.04%
Butter 53 74.65%
I'm not fussy/It doesn't matter 2 2.82%
It really depends on the application... 11 15.49%
Voters: 71. You may not vote on this poll

 
 
Old 08-14-2009, 03:15 PM
 
Location: Just a few miles outside of St. Louis
1,921 posts, read 3,706,628 times
Reputation: 1120
Quote:
Originally Posted by seattlerain View Post
Years and years ago I was taught in culinary school that most recipes, especially recipes for baked goods that unsalted butter should be used.

The reason for this is that it is easier to control the flavor when you use a neutral base, and unsalted butter provides that neutrality. You can't control the amount of salt in any given block of salted butter, but you can adjust the amount of salt in a recipe to suit your taste.

Also unsalted butter is generally fresher than salted butter...
It seems, in most of my recipe books, that they generallly make the assumption that one is using salted butter, and clearly state if un-salted butter is to be used, instead. But, it is interesting that your culinary school taught you something different. It does make sense, with the reasoning you were given. But, since my books go the other direction, and my meals, and baked goods, seem to always turn out just fine, I suppose I should stick to what I know. But, if I ever come across a recipe that turns out bad, (and, I can trace it to the salted butter), or the recipe is not clear, then I will definitely try it your way.

As to the un-salted butter being more fresh, I honestly have not been able to tell the difference, at least, not in the baking. And, I don't use un-salted to eat with. It's always salted, (and, when I feel like really splurging, I use Irish butter, like Kerry Gold. Haven't tried imported butter from any other country, except Ireland, but, that is some good butter!).
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Old 08-14-2009, 04:28 PM
bjh
Status: "Stored at 72 degrees Fahrenheit" (set 11 minutes ago)
 
Location: Memphis - home of the king
19,905 posts, read 10,949,392 times
Reputation: 90089
butter is better

If God had meant us to spread partially hydrogenated vegetable oil on food, that's what cows would produce.
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Old 08-14-2009, 05:24 PM
Gue
 
24,120 posts, read 5,432,949 times
Reputation: 60833
Husband wants Smart Balance but I like the real stuff..Butter!
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Old 08-14-2009, 07:17 PM
 
17,375 posts, read 15,828,898 times
Reputation: 16939
Quote:
Originally Posted by CelticLady1 View Post
It seems, in most of my recipe books, that they generallly make the assumption that one is using salted butter, and clearly state if un-salted butter is to be used, instead. But, it is interesting that your culinary school taught you something different. It does make sense, with the reasoning you were given. But, since my books go the other direction, and my meals, and baked goods, seem to always turn out just fine, I suppose I should stick to what I know. But, if I ever come across a recipe that turns out bad, (and, I can trace it to the salted butter), or the recipe is not clear, then I will definitely try it your way.

As to the un-salted butter being more fresh, I honestly have not been able to tell the difference, at least, not in the baking. And, I don't use un-salted to eat with. It's always salted, (and, when I feel like really splurging, I use Irish butter, like Kerry Gold. Haven't tried imported butter from any other country, except Ireland, but, that is some good butter!).
Yep. I always use salted, unless the recipe calls for unsalted. One exception is for my pound cakes...I generally try to use unsalted. And yeah that Irish butter is the bomb, isn't it?
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Old 08-14-2009, 07:24 PM
 
17,375 posts, read 15,828,898 times
Reputation: 16939
Quote:
Originally Posted by rayneinspain View Post
Well that might partially explain my severe aversion to it. The smell of margarine, especially when melted, makes me gag. Same with the taste. Proud to say that I've never purchased the stuff.
Funny how much I was exactly the opposite way. I could never even stand to taste anything with butter in it, much less use it on toast or a baked potato. It literally make me gag it tasted so awful. I still prefer margarine on toast/potatoes, but I can eat them with butter just fine. And I truly love Irish butter on artisan bread. My sister however, is still afflicted with the same aversion. She won't even order a baked potato in a restaurant unless she knows they have margarine.
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Old 08-15-2009, 02:09 AM
 
Location: New Mexico
437 posts, read 565,151 times
Reputation: 296
Butter only! No man made "butter substitute" for me.
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Old 08-15-2009, 04:53 AM
 
Location: Bradenton, Florida
27,238 posts, read 25,079,671 times
Reputation: 10538
Quote:
Originally Posted by Fat Freddy View Post

It is a crime against nature to fry eggs in anything except butter.
Sometimes, I just fry them in vegetable oil...sometimes.
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Old 08-15-2009, 06:40 AM
 
Location: Cedar Park/NW Austin
1,297 posts, read 1,538,528 times
Reputation: 850
Butter all the way. Even make it at home.

Sometimes I keep a little tub of Smart Balance in the fridge though. It's not too bad for cooking with and spreading on toast.
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Old 08-16-2009, 03:03 AM
 
Location: Independence, MO
541 posts, read 1,333,187 times
Reputation: 343
Must be butter!! I too read about how margarine was made and haven't touched it since.
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Old 08-16-2009, 04:35 AM
 
Location: Bradenton, Florida
27,238 posts, read 25,079,671 times
Reputation: 10538
Quote:
Originally Posted by bjh View Post
butter is better

If God had meant us to spread partially hydrogenated vegetable oil on food, that's what cows would produce.
What's the purpose of shortening??
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