Rendered duck fat.
butter/margarine
- Thread starter highball
- Start date
Butter.
Butter, it's healthier and tastier. 
Salted butter.
That's what the wife insists upon, and I'm not about to mess up such a good thing.
That's what the wife insists upon, and I'm not about to mess up such a good thing.
Butter, and it's not really close.
Butter, preferably unsalted.
Though cooking in duck or goose fat is sublime.
Though cooking in duck or goose fat is sublime.
Butter, you can't buy margerine in the UK (or a number of other countries....).
Tom
Tom
Butter, preferably unsalted. I add salt to taste anyway.
I don't like margarine much at all, and would prefer to use lard or plain vegetable oils rather than the chemical concoction that is margarine.
This coming from a chemistry major who does not believe aspartame causes cancer, nor that BPA was ever a serious threat. (Did you know all the canned food on the market has BPA in the liners, and nobody seems to care?) Margarine isn't necessarily BAD for you (unless it contains trans fats), but I like my food to come from a plant or animal, or maybe a kitchen, not from a lab.
I don't like margarine much at all, and would prefer to use lard or plain vegetable oils rather than the chemical concoction that is margarine.
This coming from a chemistry major who does not believe aspartame causes cancer, nor that BPA was ever a serious threat. (Did you know all the canned food on the market has BPA in the liners, and nobody seems to care?) Margarine isn't necessarily BAD for you (unless it contains trans fats), but I like my food to come from a plant or animal, or maybe a kitchen, not from a lab.
Ahh..the old butter vs margerine debate.....This is a particulary thorny issue! I find myself firmly in the cholerserol lowering margerine camp.....although butter does taste better......ummm butter.
Oil does not whip. To make a solid consistency from an unsaturated liquid oil requires a chemical change. Some products these days add coconut oil or another plant-based saturated fat to change the consistency. Once upon a time they all used catalytic hydrogenation -- the source of trans fats.
Did you know that Lard is unquestionably healthier for you than Crisco?
olive oil across the board.
Most definitely butter.
Butter all the way!
Butter for baking and spreading, peanut oil for hot stir-frying, lard for a proper roux and olive oil for just about everything else.
As far as margarine, it's like Jim Gaffigan said " I bought a tub of country crock and forgot to put it in the fridge right away.... it turned to gasoline"
As far as margarine, it's like Jim Gaffigan said " I bought a tub of country crock and forgot to put it in the fridge right away.... it turned to gasoline"
Bleh, hate margarine
I grew up eating nothing but margarine. Butter just doesn't satisfy me because I'm always expecting margarine.
It's odd because I happily devour the fat that my family trims off their steaks and roasts!
I also usually cook with butter.
It's odd because I happily devour the fat that my family trims off their steaks and roasts!
I also usually cook with butter.
