Does anyone use Stork in a tub?

NualaBuala

Hi all,

I'm a big fan of Twink's homemade hobnobs. :T I've made them in the past with butter and block Stork marg and they were just fab! I tried them again using Stork from a tub and they were sort of soggy/greasy. They never crisped up. Everything else was the same so I think it must have the marg. I see it says that it's "ideal for cakes" while the block is ideal for pastry. I know I'll go back to using the block but I'm wondering what the difference is.

newmrslockwood

i always use stork in a tub. never had a problem. sorry to not be much help.

NualaBuala

newmrslockwood wrote: »

i always use stork in a tub. never had a problem. sorry to not be much help.

Thanks newmrslockwood, that does help cos it makes me think it must be me! I'm no Delia so I probably did something wrong and didn't realise it.

Bronnie

I imagine Stork in a tub, contains more water to make it softer/spreadable. This doesn't matter in cakes, but in biscuits and pastry is a no no!

Best to stick to block marg or cheap proper butter.

Mrs_Thrify

I use the stork tub and block for cooking but I did not know they were for diffrent types of cooking?

[Deleted User]

I too use both in fact I made a couple of dozen yesterday with 'tub' margerine and they were fine (not a lot left, though my DD snaffled some)

NualaBuala

Thanks Bronnie, that makes sense. I have about half a tub left so I'll make some kind of cake with it. I wonder would it work in parkin? I never knew what that was till I saw a thread here recently and it sounds delicious!

Julie_D, I didn't pay much attention when I bought it but after my hobnob disaster I checked the Stork website and it said the tub is "ideal for cakes" and the block says "ideal for pastry".

Little_Vics

I adore stork! Makes the best butter icing ever.

NualaBuala

Thanks JackieO, I suspect my lack of cooking skills was a factor. Maybe I added too much by mistake. I ate the results anyway!

rosie383

If you do want to use a soft tub for pastry or biscuits, heat it up until just melted. Put it in fridge or freezer to cool and re-harden. You will find that the water has all sunk to the bottom of the container. I just make a hole down one side with the handle of a spoon, or something, and pour away the water. Obviously it is easier to use a block marg, but this is a good way to do it if you need to.
BTW, got some vegetarian Trexx and am absolutely loving it!!!!!

Bronnie

NualaBuala wrote: »

Thanks Bronnie, that makes sense. I have about half a tub left so I'll make some kind of cake with it. I wonder would it work in parkin? I never knew what that was till I saw a thread here recently and it sounds delicious!

Julie_D, I didn't pay much attention when I bought it but after my hobnob disaster I checked the Stork website and it said the tub is "ideal for cakes" and the block says "ideal for pastry".

Just checked out while doing my Sainsbury's online food shop!

Block Stork
75% Vegetable Fat Spread.
Perfect for pastry.
Stork in a foil wrapper is best for pastry and shallow frying.

Vegetable Oils, Hydrogenated Vegetable Oil, Water, Emulsifier: Mono- & Di-glycerides (e471), Flavourings, Vitamin E, Colour (Beta-Carotene E160a), Vitamins A & D, Citric Acid, Salt (2.4%).



Tub Stork
59% Vegetable fat spread
Stork in a tub is ideal for everyday cakes and scones.

Vegetable Oils, Water, Salt [1.75%], Buttermilk, Emulsifiers: Mono- And Di-glycerides of fatty acids, Flavourings, Vitamin E, Citric Acid, Preservative (Potasium sorbate), Colour: Beta-Carotene, Vitamins A & D.



Sainsbury'sBasics Butter

Added Ingredients: Salt (2%), Minimum 80% Fat.



Price comparisons (Sainsbury's)
Tub Stork £1.30 per kg
Block Stork £1.80 per kg
Basics Butter £2.76 per kg

Informed choices...that's what it's all about, girls! Now enough of getting side-tracked and back to the shopping