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I only buy butter. It is a natural food, margarine isn't.
Sometimes I'll make a healthier, cost-cutting butter spread by combining a pound of butter (at room temperature) with a cup of grape seed oil, which is tasteless (unlike Olive oil) and just as healthy as Olive oil.
Nutritional value of grape seed oil: Grape Seed Oil Nutritional Information | LIVESTRONG.COM
Place your butter and oil into a large mixing bowl along with 2 tsp of salt (or more or less to taste) and using an electric mixer, whirl at high speed until well combined. Then divide it into small tupperware containers, store them in the fridge, leaving one on the counter for use. When left at room temperature, it spreads like butter and tastes just like butter. It is also good to fry food in since grape seed oil has a moderately high smoking point.
If the room temperature mixture starts to separate during hot weather, just pop it into the fridge for 5-10 minutes and give it a few quick stirs with a fork.
Boy! It would be interesting to do a taste test. Some products are gag-inducing. Others I like.
I will say that I am lactose intolerant, so whatever I use, I use sparingly. Usually only on breads. Veggie oil or steam for cooking.
My product of choice is Brummel & Brown. It is not margarine (though, frankly, I'm not sure what is. I go by brand name). It is partially yoghurt. Nut sure if that helps the lactose level, but I love how it tastes and sits with my stomach. I discovered it at a breakfast party at my uncle and aunt's house on Lake Union in Seattle in 1991, and thought it was a special brand unique to Pike Place or some fancy cheese shop in the U-district. But no, it's everywhere.
I do love unsalted butter, but don't buy it too much at all. I never have dinner rolls on hand.
Boy! It would be interesting to do a taste test. Some products are gag-inducing. Others I like.
I will say that I am lactose intolerant, so whatever I use, I use sparingly. Usually only on breads. Veggie oil or steam for cooking.
My product of choice is Brummel & Brown. It is not margarine (though, frankly, I'm not sure what is. I go by brand name). It is partially yoghurt. Nut sure if that helps the lactose level, but I love how it tastes and sits with my stomach. I discovered it at a breakfast party at my uncle and aunt's house on Lake Union in Seattle in 1991, and thought it was a special brand unique to Pike Place or some fancy cheese shop in the U-district. But no, it's everywhere.
I do love unsalted butter, but don't buy it too much at all. I never have dinner rolls on hand.
Yes, I ,too, love Brummel and Brown. It tastes a lot like the clabbered milk butter of old. It is because of the yoghurt. No, I don't think that helps much with lactose levels since yoghurt is a milk product.
The links clearly state that margarines are not really plastic....now....could they have
TRACES of trans fat they do not have to reveal?
I would say good chance...but I do not know.
I'm not a trusting person when it comes to food companies.
Margarine is hydrogenated vegetable oil. If you infuse (in this case, shoot in) hydrogen into liquid oil, it becomes a solid. Since we breathe hydrogen from the air all around us, it is not harmful. If you take a bottle of Crisco Oil and infuse it with hydrogen, you get Crisco shortening (the solid one). If you take a stick of margarine, put it in a bowl, and set it on the counter for a few days in a warm room, it turns back into a liquid because the hydrogen escapes back into the atmosphere. Actually, the bowl doesn't have anything to do with anything. You don't have to use a bowl, but if you don't you have a big mess on your counter.
Have you ever made homemade whipping cream? That stuff is to die for. It is just the buttercream from the milk and you use an electric mixer to "beat" it until it is fluffy. (it is like egg whites. First they are liquid and then they are solid and thick and fluffy) Be sure your mixing bowl and beaters are very cold (I put mine in the freezer a few minutes before beating). The whipping cream (just buy "whipping cream" in a little carton at the grocery store in the milk section) should be very cold, too. Add a little sugar to the cream and beat until fluffy - about 2 or 3 (maybe 4) minutes until it is a solid and fluffy.
Butter cream is very sour. You must add the sugar. How much depends on how sweet you like it. Put it on top of anything that you would put Cool Whip (boo, hiss) on.
Once it is a solid, if you keep beating it with your mixer, it will turn into butter.
Last edited by Ella Parr; 12-18-2014 at 10:43 PM..
A friend ate toast dry...I thought, ick!
Now I order my toast dry, TOO...(when I EVER do carbs at all, that is)...at home I have
spread peanut butter or
some other Health Food Store nut butter...if I even had bread in the house!
For most of my adult life I've never had butter or margarine in the house. I never saw the need for it. I like dry toast. And I don't bake. If a recipe for something calls for butter I just leave it out or use olive oil and it's never been a problem.
I use tubs of whipped margarine as a "dipping sauce" for hot pockets, bagel bites, etc.
Lol
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