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View Poll Results: Butter or margarine
Butter 5 41.67%
Margarine 4 33.33%
Olive oil 3 25.00%
Voters: 12. You may not vote on this poll

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Old 04-19-2017, 09:51 AM   #31
LaBelle
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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.

 
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Old 04-19-2017, 09:52 AM   #32
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unless you're baking


 
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Old 04-19-2017, 09:54 AM   #33
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I've been mostly baking chinese bread, they take more sugar than salt

 
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Old 04-19-2017, 10:00 AM   #34
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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.

 
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Old 04-19-2017, 10:04 AM   #35
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Quote:
Originally Posted by yo soy el mejor View Post
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!!

 
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Old 04-19-2017, 10:07 AM   #36
LaBelle
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I like queen margarine


 
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Old 04-19-2017, 10:07 AM   #37
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Quote:
Originally Posted by vixnix View Post
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

 
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Old 04-19-2017, 10:08 AM   #38
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Quote:
Originally Posted by LaBelle View Post
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

 
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Old 04-19-2017, 10:08 AM   #39
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Originally Posted by ohnoitsbonnie View Post
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

 
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Old 04-19-2017, 10:12 AM   #40
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Traditional American pies call for lard or pigeon fat or something lol. I mean Americans used to eat turtles

Margarine for me please

 
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Old 04-19-2017, 10:15 AM   #41
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Quote:
Originally Posted by teh b0lly!!1 View Post
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

 
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Old 04-19-2017, 10:17 AM   #42
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Originally Posted by ohnoitsbonnie View Post
Stop posting.
okay.

 
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Old 04-19-2017, 10:18 AM   #43
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Quote:
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Agreed except salted is better

 
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Old 04-19-2017, 10:19 AM   #44
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okay.
No please I didn't mean it

 
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Old 04-19-2017, 10:20 AM   #45
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Originally Posted by LaBelle View Post
There's no arguing with me labelle. I'm the forum expert on margarine and butter salted or unsalted

 
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Old 04-19-2017, 11:02 AM   #46
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you just eat anything.

 
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Old 04-19-2017, 11:03 AM   #47
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unsalted is best times infinity

 
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Old 04-19-2017, 11:04 AM   #48
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Originally Posted by yo soy el mejor View Post
you just eat anything.
So what

 
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Old 04-19-2017, 11:06 AM   #49
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AND TEAM UNSALTED BUTTER WINS THE PENANT!

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

 
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Old 04-19-2017, 11:07 AM   #50
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It's is your life lauren

 
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Old 04-19-2017, 11:10 AM   #51
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All the salt from the butter ended up in this thread.

 
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Old 04-19-2017, 11:14 AM   #52
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another reason to go with unsalted, but i digress

 
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Old 04-19-2017, 11:17 AM   #53
The Omega Concern
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Quote:
Originally Posted by ohnoitsbonnie View Post
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.

 
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Old 04-19-2017, 11:28 AM   #54
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Originally Posted by yo soy el mejor View Post
AND TEAM UNSALTED BUTTER WINS THE PENANT!

LADIES AND GENTLEMAN
*men

 
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Old 04-19-2017, 11:43 AM   #55
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this is the best

we only have the french version here and its very expensive

 
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Old 04-19-2017, 11:57 AM   #56
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Quote:
Originally Posted by smashingjj View Post
*men
So you think your all that

 
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Old 04-19-2017, 12:01 PM   #57
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this is the worst thread ever created

 
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Old 04-19-2017, 12:08 PM   #58
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agreed

 
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Old 04-19-2017, 03:44 PM   #59
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agreed
Cunt

 
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Old 04-19-2017, 03:46 PM   #60
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Cunt
*cunte

 
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