To Butter or not to Butter!

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Gravy Queen

Elm lea

I am an Elmlea fan too, tastes fine to me and I always have one in , good long shelf life .

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Esther R

To butter or not to butter

I always used butter and cream with abandon in cooking. I think the taste is so much better. I was very surprised to find that my cholesterol was a bit high even though I am not overweight. Since then on the odd occasion I have made cake, I have used Benecol buttery or have used recipes using sunflower oil and mashed fruit ie bananas. Perhaps they are not quite so delicious but they are not at all bad. I also agree with Essex Gir, that Elmlea is not too bad at all. I would still use butter and cream when cooking for visitors.

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Henrithecook

Butter?

I use unsalted butter for cakes because of the flavour - unless it's something that's strongly flavoured, like gingerbread. In which case I use margarine - often the hard variety.

I also use butter for things like scrambled eggs and omelettes and, with a touch of oil to stop the butter burning, for frying anything that needs the flavour. I also spread it on my bread, scones, etc., and put it in my mashed potatoes and green vegetables.

And my Doctor says my cholesterol is normal, so there.

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Henrithecook

Butter v Marge


" I also agree with Essex Gir, that Elmlea is not too bad at all. I would still use butter and cream when cooking for visitors."

So if visitors get "real" butter and cream, why do you use substitutes for yourself? Do you think you are not as deserving as your visitors?

The main thing is that butter isn't adulterated with weird sorts of man-made fats and colours and other nasties whereas the ingredients lists of margarine and "spreads"
read like someone's science homework

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Tompeters

Butter

If you send a sample of genuine premium fresh butter to an analytical lab for testing, the result will be like your 'science homework'. Milk - or milk-fat - is the result of a production factory...inside a cow where the conditions will change due to many factors.

Suppose we all refused to buy the spreads, marge, etc., would there be enough butter to go round?

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Thistledo

Butter or not to Butter!

Wouldn't let margarine cross my thresshold. Haven't used it for years since I read what was in it. If you like plastic, then go ahead and use marg.
Butter is butter is butter! There is no substitute.
Unsalted used in baking.

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Tompeters

Butter

T'do, fair enough and I buy butter, too. However there are many spreads that people like use...the lowest fat and cholesterol-reducing ones are marg, not butter.

But the argument that non-butter spreads are bad because they are made from 'chemicals' is specious. Everything is made from chemicals.

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SonyaK

To Butter or not to Butter!

"But the argument that non-butter spreads are bad because they are made from 'chemicals' is specious. Everything is made from chemicals."

Tomps, I've been saying that for years - some friends look at me like I'm a bit dim! For them things are either 'natural' or the're 'chemicals'.

Doesn't make any sense!! And a lot of 'natural' things are very poisonous!!
Thinking snake venoms and deadly nightshade!!

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SonyaK

To Butter or not to Butter!

But as far as margarine/butter is concerned, these days I use one of the 'olive oil spreads' that are easy to get these days.

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tenpanyaki

Butter

I agree with another poster who uses butter where it matters for flavour. For example, I would always use butter for flapjacks but would quite happily use margarine in cakes. Creaming margarine with sugar isn't the best and it doesn't look very nice when the eggs are added, but the end results is fine.

 
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