Marg/butter for baking - quality or price?

Trow

Just out of curiosity - when you are buying marg/butter for baking, do you go for more expensive and better quality product, or do you buy a cheaper product because it is 'disguised' in the end result?

My other half buys whatever better quality marg is on offer - I tend to either buy Pure (because of no animal or hydrogenated ingreds) or I can't believe its not butter (hate the name, but again, no hydrogenated products) and despite the fact I would like to buy a big pack of something a bit less refined as I am sure the difference in the end result would be minimal, I can't bring myself to use the hydrogenated oils.

Over to you...

Magentasue

Smart price butter or equivalent value one in Tesco. When there's been a BOGOF for branded and it works out cheaper I would buy that but I can't remember the last time that happened and I can't tell the difference.

catznine

I use "pure" for the same reasons but when I "slip" and treat us to butter it is normally the supermarkets own label unless I need an unsalted butter for something special (brandy butter etc).

hth

Daisy

Trow wrote:

I can't believe its not butter (hate the name, but again, no hydrogenated products)

That name always makes me laugh. I remember a sketch on 'The Mary Whitehouse Experience' where they named other products in a similar style. One was something like 'B*ll*cks man, this is custard powder and I'll deck anyone who says it isn't'. Sorry, just my sense of humour....

Trow

Daisy wrote:

That name always makes me laugh. I remember a sketch on 'The Mary Whitehouse Experience' where they named other products in a similar style. One was something like 'B*ll*cks man, this is custard powder and I'll deck anyone who says it isn't'. Sorry, just my sense of humour....

LOL! Wish I'd seen that

Curry_Queen

I always remember a friend of mine using the big square tubs of cheap marg and you could taste it even in baking YUK!

I use either stork marg or butter (usually Countrylife unsalted) in baking and spreadable butter for sarnies (not the artificial stuff!)

Ticklemouse

I'm a butter girl - Tesco's value stuff for me when baking, in fact, all the time I do have some Olive Oil spread in fridge, but that's for non-butter eating guests usually. I can always taste cheap marg in baking.

In fact, just returned from tesco with butter, sugar, eggs, choc sprinkles and flowers - guess what DS1 wants to do later...

MATH

When making pastry I only ever use lard. Occasionally I will chuck in a knob of Tesco Value butter into the mix if I want a richer taste for meat 'n' savoury pies or summat. For steamed and baked sponges I always use Tesco Value butter.

Trow

Tescos value seems to be getting a big thumbs up - I only have a Co-op and a Somerfield to choose from

Debt_Free_Chick

It depends on what the final product to be.

I use President Normandy butter for the best buttery taste.

Trex or Cookeen for pastry. And, occasionally, Stork

Beef dripping from the butcher, when I need to.

nicki_2

I use a big 2kg cheap margarine from Asda (can't remember what its called or how much). I only use butter if I'm making garlic bread or if I'm making biscuits/cookies for extended family/school, even then I only use Smartprice.