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We aways had Country Crock as a kid...big family and it was cheaper than butter. My mom saved real butter for cooking and baking.
I exclusively use butter, now. My husband will sometimes use Brummel & Brown spread, which appears to be considered a margarine product, by some sources.
We aways had Country Crock as a kid...big family and it was cheaper than butter. My mom saved real butter for cooking and baking.
I exclusively use butter, now. My husband will sometimes use Brummel & Brown spread, which appears to be considered a margarine product, by some sources.
same here
wasn't margarine the much healthier alternative to butter ??
a neighborhood kid use to eat that country crock straight out of the tub, with a fork...
Like many, I grew up on margarine. In fact we called it butter. Older generations called it "oleo".
My wife uses Smart Balance. Is that margarine? I only know it's not butter and it's sold in the butter aisle.
I hear tell that in the state of Wisconsin, a big dairy state, margarine was not allowed to be dyed yellow until some time in the 1950's. Prior to that, wherever it was sold they gave you a yellow dye pack to mix into the white stuff to make it look like butter! In the 1930's, state food boards began allowing dye to be added at the factory.
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: http://www.livestrong.com/article/85...l-information/
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.
Last edited by gouligann; 12-16-2014 at 05:33 AM..
It's funny you should ask about margarine, because I've started using it more in some baking, even though we're big butter fans. I have been so frustrated by cookies spreading too much when I use butter. They seem to keep their shape better with margarine.
In something like a cake, I might use half butter and half margarine to save money, but I still will only use butter for something like frosting or sauces.
I buy margarine for baking and butter for eating. I read not to long ago (possibly on this forum) that there was no discernible taste difference of using butter over margarine in baking so I decided to save a few bucks and switch.
Me, I use butter in baking and margarine for nothing.
As it is, I only use butter for baking. Somehow, someway, my tastes migrated that way.
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