Butter or margarine

Please specify brand

I LIKE WRITING SUICIDE NOTES

Butter!
Santa Clara because look at that cute cow!!!!!!!

http://www.coopsantaclara.com.br/upload/product/1465302864_manteiga_com_sal_oficial.png

real life cows are scary tho

https://tse3.mm.bing.net/th?id=OIP.wmZee-EjjXy0SqnRoeAg5gEsEs&pid=15.1

how can this be a question

https://www.mouthsofmums.com.au/wp-content/uploads/2016/05/057182.jpg

https://www.ocado.com/productImages/148/14858011_2_640x640.jpg?identifier=49ec8ae0be64af1a 3e2fe87a5d82b711

https://wowpmediaaae.azureedge.net/content/wowproductimages/large/041287.jpg

Though when I was vegan:

http://goodmanfielder.com/wp-content/uploads/2015/08/spread.png

and

http://nuttelex.com/app/uploads/2016/10/Nuttelex-Iso-375gSquare-ORIGINAL-1024x781.png

i almost never use butter/margarine. i dont remember the last time i bought it. if i make something in a skillet or w/e i use olive oil

how can this be a question

https://www.mouthsofmums.com.au/wp-content/uploads/2016/05/057182.jpg




Haven't tried any of those brands, this New Zealand one I'd really like to try.


There's usually a good brand on sale, so I mix it up getting whatever deals.


https://challengedairy.com/files/danish-creamery-butter.jpg


http://kerrygoldusa.com/media/1010/salted-iso.jpg


https://challengedairy.com/files/challenge_european_style_butter_0.jpg


https://d27vzh67qs5y3o.cloudfront.net/image/12890/


http://forkandbottle.com/pantry/butter/images/plugra_salt.gif


local market brands are good as well. Olive oil is in the mix as well for cooking, veggie oil is easiest though.

not really a fan of either. a small amount of butter on waffles or pancakes or whatever is nice, but I don't butter bread. would rather it eat plain than with a butter product

Both great but marg

unsalted sticks of butter. brand doesn't matter so much

olive oil, too, but obviously it depends on the dish i'm cooking

i'd never use EvO for making scrambled eggs or omelets, for example

DOES NOBODY ELSE LIKE WRITING SUICIDE NOTES???

I prefer vaseline myself.

Mine and Myosis' have the cutest cows. Therefore we win.

DOES NOBODY ELSE LIKE WRITING SUICIDE NOTES???

I LIKE WRITING SUICIDE NOTES FOR OTHER PEOPLE!

unsalted sticks of butter. brand doesn't matter so much

olive oil, too, but obviously it depends on the dish i'm cooking

i'd never use EvO for making scrambled eggs or omelets, for example

No why would you do that

I don't like unsalted butter. I like the super smooth, slightly cultured, salted European butter

Or margarine. I'm a real person

I use canola oil for anyone that cares. 2much olive oil growing up and sick of it now

You guys ever eat seal blubber? Best kind of fat as far I'm concerned

Well in reality I use butter, sunflower oil and olive oil when cooking.

Each have their own place and function for me.

Also i'm on team unsalted when it comes to butter.

European and salted butter on or in any baked good (like soda bread). Pls no white american butter. I'm sorry guys I can't do the land o lakes and I grew up with it but it's so bland. Also I love salt

Well in reality I use butter, sunflower oil and olive oil when cooking.

Each have their own place and function for me.
These have alternate uses around the house too!
Sunflower oil - for fertilizing sun flowers
Olive oil - for cleaning the drain
Butter - face moisturizer and dog pomade

UNLIKE MY ATTITUDE TOWARDS LIFE, MY BUTTER IS UNSALTED

if you use unsalted butter you can control the amount of salt in your food. i love salt and use a lot so i don't need it in my butter, too.

being able to control salt amount is especially good in baking where precision matters. anyone who wants to bake well should know that.

Also i'm on team unsalted when it comes to butter.

UNLIKE MY ATTITUDE TOWARDS LIFE, MY BUTTER IS UNSALTED

totally excellent choice for you and your food.

if you use unsalted butter you can control the amount of salt in your food. i love salt and use a lot so i don't need it in my butter, too.

being able to control salt amount is especially good in baking where precision matters. anyone who wants to bake well should know that.

i was just making a dumb joke, but i totally agree w/ this.

no reason to ramp up the salt amounts in your food for no good reason like that. i much prefer using unaltered raw ingredients and then tweaking as necessary. and as you said it's twice as important in baking. man i miss baking.

I bake a lot and I find American recipes calling for unsalted butter and then salt further down the ingredient list a bit tedious.

Plus, salted butter makes all baking taste better IMO. I've used both and I use both but I'm disappointed every time I get unsalted butter.

But it might be because I grew up eating salted butter. In New Zealand we used to have these things call butter conditioners, in our fridges. They kept butter at the right temperature for spreading. The more you know!

https://c1.staticflickr.com/4/3700/12726861465_c6750b4a7d_z.jpg

<iframe width="560" height="315" src="https://www.youtube.com/embed/XAIs5kAghNI" frameborder="0" allowfullscreen></iframe>

http://kerrygoldusa.com/media/1010/salted-iso.jpg


THIS

love olive oil too

if you use unsalted butter you can control the amount of salt in your food. i love salt and use a lot so i don't need it in my butter, too.

being able to control salt amount is especially good in baking where precision matters. anyone who wants to bake well should know that.

Precisely. I'm so used to measuring salt in pinches that I just do it automatically in most recipes, if i'm using already salted ingredients it throws everything out of whack.

You can always add salt if there's not enough, you can't do anything if it's too salty.

Butter conditioner thing blew my mind though.

I always have to let butter sit for 5 minutes outside the fridge to reach optimal consistency (and then have to hurry cause it lasts maybe 1 or 2 minutes)

It's all a matter of taste and what you're used to of course.

It's not that unsalted is objectively better or worse than salted.

unless you're baking

;)

I've been mostly baking chinese bread, they take more sugar than salt :D

Well, I've been baking with salted butter since childhood without any problems with stuff being too salty.

Most American recipes call for salt & unsalted butter. I guess it's because you don't use butter as a spread? Most NZ houses have salted butter for toast and pan frying, so it's what is on hand.

totally excellent choice for you and your food.

It's butter. It's never good for you. Give me the salt plus yeah only American recipes add salt later and what's the point if it's well integrated into the fat and therefore the mixture? Do we really need to fret over +/- any amount of salt?

Do you also measure the hydration of your flour (I don't)? Do you use a scale and the metric system (I do)? This is home baking, who gives a shit!!

I like queen margarine

https://68.media.tumblr.com/3efb54f4ee19b59757a3510d6416db0d/tumblr_npjn3josgR1u5mgnyo1_500.gif

Well, I've been baking with salted butter since childhood without any problems with stuff being too salty.

Most American recipes call for salt & unsalted butter. I guess it's because you don't use butter as a spread? Most NZ houses have salted butter for toast and pan frying, so it's what is on hand.

Yeah it's an American thing to use unsalted bland "fresh" butter and also to measure by volume and not mass

It's all a matter of taste and what you're used to of course.

It's not that unsalted is objectively better or worse than salted.

Agreed except salted is better

Yeah it's an American thing to use unsalted bland "fresh" butter and also to measure by volume and not mass

Except the best recipes I've used have called for salted butter

Traditional American pies call for lard or pigeon fat or something lol. I mean Americans used to eat turtles

Margarine for me please

i was just making a dumb joke, but i totally agree w/ this.

no reason to ramp up the salt amounts in your food for no good reason like that. i much prefer using unaltered raw ingredients and then tweaking as necessary. and as you said it's twice as important in baking. man i miss baking.

Why isn't it ok to use salted ingredients? Do really use raw everything? This is the age of post whatever. Stop posting. That's right I called you out

Stop posting.

okay.

Agreed except salted is better

https://s-media-cache-ak0.pinimg.com/originals/80/2d/64/802d648b6ebbfe351455c3cb5e5f7fc0.gif

okay.

No please I didn't mean it

https://s-media-cache-ak0.pinimg.com/originals/80/2d/64/802d648b6ebbfe351455c3cb5e5f7fc0.gif

There's no arguing with me labelle. I'm the forum expert on margarine and butter salted or unsalted

you just eat anything.

unsalted is best times infinity

you just eat anything.

So what

AND TEAM UNSALTED BUTTER WINS THE PENANT!

LADIES AND GENTLEMAN, UNSALTED BUTTER WINS THE PENANT! I'VE SEEN ENOUGH!

It's is your life ******

All the salt from the butter ended up in this thread.

another reason to go with unsalted, but i digress

It's butter. It's never good for you. Give me the salt plus yeah only American recipes add salt later and what's the point if it's well integrated into the fat and therefore the mixture? Do we really need to fret over +/- any amount of salt?

Do you also measure the hydration of your flour (I don't)? Do you use a scale and the metric system (I do)? This is home baking, who gives a shit!!



I thought the margarine v butter health debate was dealt a reversal recently mainly because the causal relationships of fat/cholesterol and plaque are viewed differently now.

AND TEAM UNSALTED BUTTER WINS THE PENANT!

LADIES AND GENTLEMAN

*men

https://presidentcheese.com/wp-content/uploads/2016/05/butter-sea-salt.png

this is the best

we only have the french version here and its very expensive

*men

So you think your all that

agreed

agreed

Cunt

KHUNNT

i dont even remember the last time i bought butter or margarine. i buy olive oil like once a year. i dont cook very often you see

https://www.dikes-direct.co.uk/supermarket/public/cache/anchor%20spreadable-gkke__width_900__height_900__zoomcrop_none__bgcolo ur_FFF.jpg

http://i.telegraph.co.uk/multimedia/archive/03439/aldi_3439066b.jpg

Bump