Baking question: margarine or butter?

raven83

so is there anything that is marg is better for than butter? isnt marg made of similar stuff to plastic or is that just a fallacy?

peachyprice

thenanny2die4 wrote: »

Oh, and I'll only buy British butter; we've plenty of cows here - no need to buy imported butter.

It's just a shame all the British butter is so salty.;)

I'm a butter girl definitley. President is my absolute fave, Lurpak second. I never buy any of the blended spreads or even spreadable butter and I always keep my butter out on the side in a covered butter dish (except in the absolute height of summer).

I buy own brand basics for baking and very occasionally buy Stork, usually only for kiddie cooking.

I also agree with a smaller amount of something natural is better than anything artificial.

raven83

peachyprice wrote: »

It's just a shame all the British butter is so salty.;)

I'm a butter girl definitley. President is my absolute fave, Lurpak second. I never buy any of the blended spreads or even spreadable butter and I always keep my butter out on the side in a covered butter dish (except in the absolute height of summer).

I buy own brand basics for baking and very occasionally buy Stork, usually only for kiddie cooking.

I also agree with a smaller amount of something natural is better than anything artificial.

What to mean you say you cook kiddies:eek:??!! Joking!:p Is there a big difference between block butter and the spreadable stuff?

peachyprice

raven83 wrote: »

What to mean you say you cook kiddies:eek:??!! Joking!:p Is there a big difference between block butter and the spreadable stuff?

I find the kiddies rise much better with Stork

I don't mind the spreadable butter on sandwiches etc but I find it never makes a decent roux, and I'm rather fond of my leeks in white sauce with my Sunday roast, I also make lasagne regularly too.

BitterAndTwisted

In a perfect world I'd be slathering unsalted Normandy butter on my toast but I can't afford it. I buy whatever Utterly Butterly variation that is on special offer. It's fine for sauces but for baking I use Stork. Needs must.

betony

Another vote for butter! No 'butter-like' spread tastes as good as butter. I prefer Kerrygold as Irish dairy cows have a more natural, grass-based diet than British ones, which are fed a higher percentage of concentrates. That's why it's a more golden colour than say, Lurpak, which is so pale because Danish cows live indoors for much of the year. It's the chlorophyll in grass that gives it the colour. It has been proven that cows on grass and natural vegetation alone produce much healthier milk than thoise fed on concentrates and cereals.

poodledoodledoo

I LOVE a good proper salty English butter but I don't really eat any of that type of fat anymore. It's cottage cheese on toast for me *sob sob*

Rainy-Days

Always have the Lurpak spreadable but buy it when it is on offer. I have used Lidl's own version of Lurpak and that is fine and cheaper as well.

I have block butter which is usually Sainsbury's Tesco own brand for baking and creaming/mashing!

I won't have marg in the house - sorry!

166million

value soft spread for me

jascrawf

I'm a butter lover, Country Life is my favourite but I only buy it when there's an offer. Most of the time I use Bertolli as I quite like the taste or Tesco/Sainsbury's own butter (not value) but I hate margerine with a vengeance and will only use it when I'm desperate - it tastes like eating leftover fat. Saying that, I can't stand Anchor butter, there's something about the taste that makes me feel icky and apologies if this offends, but to me it smells a bit like vomit

My OH has a lactose intolerance so he has to use soya spreads. He got me to try it and it was disgusting, feel sorry for him! I'd sooner have dry bread than use that stuff.