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We use Land-o-Lakes salted butter, but I've always wondered if the Kerrygold is worth it. I suppose I'll finally try it and decide for myself.
I'll also say that after that thread on here a few weeks ago, I bought a French butter keeper and wow, game changer. It could probably make any and all brands of butter taste delicious...
Earth Balance ingredients--Palm fruit, canola, safflower, flax and olive oils, salt, lecithin, pea protein, lactic acid, color.
I'm not sure what looks "awful." Palm fruit and canola have some controversy w/ them, but olive and flax aren't unhealthy. Safflower, not that I've heard either.
Butter has its pluses, but it's saturated so depends on how much you use. Sat. fats have a lot of studies indicating to limit them for heart health. Moderation as in all things.
I had cookies made with Margarine and I defiantly taste the difference from the ones made with butter.
I'll stick with real butter.
I can understand that in a cookie like shortbread, but in some, with many additions, peanuts, chocolate chips, vanilla etc, I don't think it is worth it. However, I haven't made cookies now, in a few years. The odd pie.
I grew up with real butter. It was alway Land O Lakes in our home. Now I have a cholesterol problem. I started buying smart balance....but there is nothing like real butter.
I use butter primarily for cooking so I'm not really picky. I have purchased the Irish butter at Aldi's. It was good.
For years we used I Can't Believe It's Not Butter to spread on toast or whatever. I stopped using it for awhile. Recently I was sick and wanted toast. I used some of the ICBINB since husband likes to have it around. The flavor was awful!
I regularly use I Can't Believe It's Not Butter. But, I don't mind splurging on high-quality butter. I will try Kerry Gold when I run out of ICBINB. Alot of folks I know say it's the best thing ever.
I had cookies made with Margarine and I defiantly taste the difference from the ones made with butter.
I'll stick with real butter.
My banana bread recipe calls for margarine. But I use butter, and my banana bread is very good. I use butter for all baking now. In fact I was using butter for baking before I converted to using it as a bread spread.
Butter adds so much good flavor to baked goods. And I've learned how to use it for piecrust, as well.
I try and substitute olive oil for butter whenever possible. When I do use butter, it's Kerrygold. I used to buy Land-O-Lakes until they bowed to the flakes.
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