Baking question: margarine or butter?

Norman_Bean

TICK!!! Proud to report that I have half a ton of apple puree in the freezer :rolleyes:

zippychick

I really like the butter oil idea, might try that

ChocClare

zippychick wrote: »

I really like the butter oil idea, might try that

Oil is quite expensive so it won't be a LOT cheaper, but it IS a lot cheaper than spreadable butter - and is exactly the same except without the emulsifiers and general !!!! that they put in it.

ChocClare

Norman_Bean wrote: »

Jeez just remembered the local speciality - tripe!!!! :eek: Yuk!

*Shudders*
Don't forget boudin blanc. My Norman friend once made us a New Year's "feast" of snails in garlic butter (meh - garlic butter's all right, but other than that it's like chewing an elastic band) followed by - on the same plate - boudin blanc. I just know that if I ever swallow poison accidentally and have to induce vomiting quickly, then all I need to do is remember the taste and - shudders again - texture of that...

Actually, I can remember staying with another friend in Elbeuf where we drank green milk, calvados and cidre all the time (there didn't seem to be anything else), and when we went out for the evening meal, we went to an AFRICAN restaurant - literally African, they served antelope and harissa paste and ostrich and all sorts of er...typically Norman things. We had to go through several fields of cows to get there though...

Seakay

I use margarine for baking (not the light sort as there is too much water) and on bread where another topping is being used
ie butter is saved for being used on it's own on new bread or hot toast.

I used sunflower or soya margarine on bread where anything else is going on it or in the sandwich, and also for baking. For pastry I use the same margarine instead of butter and Trex or hard white vegetable fat instead of lard - it lasts for longer in the fridge.

For wholemeal pastry I use this recipe, which can also be made with white flour but which makes the most easily rolled out wholemeal I've ever come across:

OIL PASTRY
SINGLE CRUST:
1 c. + 2 tbsp. flour
1/2 tsp. salt
1/3 c. vegetable oil
2-3 tbsp. cold water
DOUBLE CRUST:
1 3/4 c. flour
1 tsp. salt
1/2 c. vegetable oil
3-4 tbsp. cold water
Mix flour and salt in bowl. Add oil; mix with fork or pastry blender until fine crumbs. Sprinkle in water, 1 tablespoon at a time. Mix with fork until dough cleans sides of bowl.
Roll out by placing flattened ball of dough between 2 pieces of wax paper. Roll to fit pie pan. Peel off one sheet of wax paper, place crust in pan, remove top paper. Bake empty shell at 450 degrees for 12 to 15 minutes.

Norman_Bean

[QUOTE=ChocClare;27482671
Don't forget boudin blanc. [/QUOTE]

_pale_ :lipsrseal bbbbllllleeeuuurrrrgggghhhhhh .... that's it! I'm on the next ferry home....

Not too impressed by the 'feast' offered by your 'friend' either :rotfl:I bet you're not mates anymore

maman

Hi Norman

I'm off to Epernay to buy champagne. We get it from a small, family run champagne house. It's not cheap, cheap but mainly we enjoy the experience and the mini-break. I had noticed that there don't seem to be offers as such in France but I didn't realise it was against the law. Does that apply to Lidl's too?

Penelope_Penguin

Norman_Bean wrote: »

Can I just substitute margarine for butter or do I really need to use butter all the time?

I mostly use butter as we prefer the taste

As this has fallen from the front page of OS, I'll add it to the existing thread

Penny. x

angeltreats

I have been very naughty lately when I'm making pastry, and do half butter, half lard. It's just so much tastier.

I will be rolling around the kitchen soon...

Penelope_Penguin

angeltreats wrote: »

I have been very naughty lately when I'm making pastry, and do half butter, half lard.

Why is that naughty Seems like sense to me

Penny. x