newchef2010
- 11
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BethCooks4U said:I only use real butter. Neither are "good" for you so why not have the REAL thing?!
ShelbyMichalek said:Butter tastes better too!
ChefBeckyD said:I only use butter.
Here is one of many articles on the subject....
Butter Up: Why Butter is a Healthy Choice
pampered1224 said:Me too especially when it is called for. Margarine or the other substitutes use water and that actually changes the moisture level in recipes and changes the out come of the recipe. ESPECIALLY WHEN BAKING! In fact, my doctor said butter is better as it is more natural and is really not any worse than the so called good for you things! So... MODERATION IS THE KEY!
pampered1224 said:Me too especially when it is called for. Margarine or the other substitutes use water and that actually changes the moisture level in recipes and changes the out come of the recipe. ESPECIALLY WHEN BAKING! In fact, my doctor said butter is better as it is more natural and is really not any worse than the so called good for you things! So... MODERATION IS THE KEY!
raebates said:Thanks for the article link, Becky. I'm going to share that with my customers. I'm also signing up for the newsletter.
pampered1224 said:Funny you mention that Beth. I love apples. I have been eating quite few lately and found I am getting canecor, (sp), sores! So much for an apple a day!
ChefBeckyD said:It's a good newsletter - sometimes a bit more militant than I would be...but still lots of great info!
Paula R. Lewis said:John, if you're coming down with a canker sore, I can recommend this....try a zinc supplement!! It's amazingly effective, if taken right when the symptoms start. I usually take a high dose (50 mg.) for about 3 days, and the canker sore will usually go away without getting to the awful, painful level!!
Hope that helps you!! Keep eating those apples!!:angel:
raebates said:I noticed they're hard-liners. That's okay. I can filter the info and choose a more moderate path for myself. As a matter of fact, I sometimes like to tap into more extreme opinions and information in order to find my own balance.
ChefBeckyD said:Exactly! I also like knowing how the extremes both ways think...
legacypc46 said:Me too. When I went back to college in my mid-20's, I would go to the library every Friday afternoon and hunker down with "The New Republic" and "The National Review". It was kind of fun reading about the same issues from such opposite viewpoints.
Now I'm more interested in food politics than party politics.This became more of an issue after I fell last year and suffered a concussion (technically, a traumatic brain injury, but that sounds so dramatic). Its been a full year, and I still have cognitive limitations. As I learned more and more about the brain, the more concerned I grew about the chemicals I was putting into mine and the nutrients it was missing out on. It just became very personal when it was my brain that wasn't functioning 'right' anymore.
I'm not a hardliner either, but I do question just about every food purchase I make..more so now. Over the last couple years, we've gradually transitioned to organic dairy products, organic chicken, and mostly wild-harvested fish. (These items are more expensive, but we find we are eating less food in general and can offset the cost by dramatically reducing the amount of pre-packaged foods we buy.)
Anyway, just chiming in...thanks for the link Becky.
Yes, you can substitute butter for margarine in most recipes. However, since margarine has a higher water content than butter, you may need to adjust the amount of other liquids in the recipe to achieve the desired consistency.
Margarine is often marketed as a healthier alternative to butter because it is lower in saturated fat. However, some margarine brands may contain trans fats, which can be harmful to your health. It is important to read the nutrition label and choose a margarine with zero trans fats.
Yes, you can use margarine in baking. However, keep in mind that margarine may affect the texture and flavor of your baked goods. It is best to use a margarine specifically designed for baking to ensure the best results.
To substitute butter for margarine in a recipe, use the same amount of butter as the amount of margarine called for in the recipe. If the margarine is measured in tablespoons, use the same number of tablespoons of butter. If the margarine is measured in cups, use the same number of cups of butter.
Yes, you can use margarine instead of butter for frying. However, margarine has a lower smoke point than butter, so it may burn more easily. It is best to use a margarine specifically designed for frying or cooking at high temperatures.