In defence of stork margarine for baking.

Money_maker

Agree with teasleym that stork has jumped in price recently, will have to see if there is a cheaper alternative.

I also have a couple of really old stork books - courtesy of mum.

Dippypud

SilverBird wrote: »

As a child growing up in the 1950s it was usually 'Stork Table Margarine' at home for both baking and spreading.

I learnt to bake using the packet Stork. In the late 1960s I sent for 'The Art of Home Cooking' from The Stork Cookery Service and my copy is now well thumbed, the cover being held on with sticky tape! (My Bero cookbook is in a similar state!)

For pastry I use a half and half mix of plain and self raising flour together with packet Stork and Trex - quarter Stork to weight of flour and a bit less than a quarter Trex. It makes a nice pastry for both sweet and savoury pies.

I've always had good results using the packet Stork for making cakes, scones, pastry, buttercream, etc.

I've still got my Mums one, dated 1963. I still bake with Stork and Trex, as the price goes up, I'll go to shops like Aldi and Lidl, their 'butter' is good value for money and cooks well, no moaning from my lot.:D

recovering_spendaholic

I just made 140 cupcakes tonight for a party tomorrow and used Stork and the cakes have turned out lovely and light and I have noticed that when I use Stork the cakes don't shrink away from the cupcake cases, which always happens if I use anything else. I do use half butter and half stork to mix with the icing sugar for the frosting and they taste just great!

[Deleted User]

http://www.bakewithstork.com/

grannigrunt

Thanks for the link kitty.:T

4weeladdies

I love Stork too! I have made sponge cakes with all butter before and find them too rich (although I love the chewy crusts!) so on the whole we prefer Stork. Buttercream is just fine made with stork too, although you can't really do the american style stuff adding milk as it seems to go very "oily". It's a shame the price has jumped so much :-(

Oh, and pastry made with half stork half white fat is sooooo much yummier than all butter pastry - really crispy and short

auntymabel

I always used half Stork and half lard or just Stork my baking days which. I sometimes used suet instead to save time (be lazy) for meat pies. This gives a very different texture but nice with gravy.

An aunt born around 1900 swore by bacon fat for the best pastry; you had to save it up until you had enough but it would probably take longer now as we like our bacon leaner. Another aunt used lard only and her pastry was very popular.

seraphina

Thanks for the link to the stork website. Can I swap packet Stork weight for weight with butter? So if my recipe calls for 100g butter, I can just use 100g Stork?

And some of the sponge recipes on the Stork website use packet Stork, not tub. How do you decide which to use?

Prudent

Outdoorlass wrote: »

I always use Stork too, never for buttercream though, but for the baking itself, I would think its a waste of money to use butter to bake a cake with;) Have to admit though, just bought a very large tub of ASDA stork equivalent for baking as it was a bit cheaper, haven't used it yet, but will let you know ho I get on. BTW I also use the Stork for baking bread in my panny:)

I alwsy use Stork for baking, although like you never for buttercream. I was very disappointed by Asda's version. I don't often buy branded goods, but will be sticking with Stork.

BitterAndTwisted

seraphina wrote: »

Thanks for the link to the stork website. Can I swap packet Stork weight for weight with butter? So if my recipe calls for 100g butter, I can just use 100g Stork?

Yes, that's exactly what you'd do.

And some of the sponge recipes on the Stork website use packet Stork, not tub. How do you decide which to use?

I'd use whatever I had to hand but just check what the water-content is on the package. Some of the tub ones have water added and that could affect the texture. It may not make that much difference to a cake mixture but could for biscuits and pastry.