Butter is a real food that contains important fat-soluble Vitamin A when produced by cows on pasture and helps the body absorb fat-soluble vitamins from other foods, like green vegetables. Is it mere coincidence that chronic, degenerative diseases that were practically unheard of prior to skyrocketed in the 20th century as hydrogenated industrial seed oils were flavored and marketed to unsuspecting consumers the oils that margarine is made from are better suited for paint and machinery lubrication replaced butter and other traditional natural fats?
I grew up with margarine, one of few child-feeding decisions I think my mother really bungled badly another is skimmed milk.
I married a guy from England who uses a piece of aged cheddar to scoop soft butter like a dip, so that about sums up his stand on margarine. I was gobsmacked that there could be discernible differences in butter. Only eating the unremarkable lily-white sticks from American supermarkets is like only ever eating white sandwich bread. Thanks for the lesson on butter! Like you, I grew up with margarine in my house — although it seems we always had butter for holiday meals. As for the moo juice, we always drank whole milk when I was growing up.
Needless to say, being raised on milk with higher fat content, as a kid I could never drink anything less than whole milk! I remember making butter as a school project back when I was in 6th grade. The biggest thing I remember was how much work it took to produce. Len, to solve your spreadability problem with butter, get yourself a butter crock bell. We use land o lakes butter and margarine. I second the Butter Bell suggestion.
Change the water at least once daily, though, and use cool water. Re-wrap the remainder well butter can absorb strong odors and refrigerate it until more is needed well-wrapped surplus butter purchased in bulk can be frozen for longer storage times.
Solving the spreadability problem is really that simple. If butter is consumed at a really slow rate which I can hardly fathom , keep less out. In the warm regions of the Indian subcontinent, butter is slowly cooked down to make ghee, which keeps very well without refrigeration. Ghee is really easy to make at home lots of online instructions.
Sometimes I buy it, but often I melt down pounds of grassfed Kerrygold unsalted butter to make ghee at home. I store the ghee in ordinary sterilized wide mouth pint sized jars for months at at time in the pantry closet. I either use care with my knife to avoid contamination or else get a clean knife. The next is putting a new block of butter into the dirty emptied butter dish instead getting out a clean dish still working on breaking the other two members of my household of this habit. Eggs sold in our supermarkets have been washed and must be refrigerated and consumed within a short period of time.
Washing removes the bloom, and since the shell is porous, the egg is susceptible to bacteria that will spoil it. Refrigeration keeps the washed egg as fresh as possible, but the protective coating has been removed and the egg will not stay fresh for very long. In the case of fresh eggs, wash them as you need them just before using them and then wash your hands before handling other food products because, you know. I change mine every couple of days and it seems to be okay. Also, when you pack the bell, make sure there are no air pockets in the butter.
If you leave pockets in the butter, the butter can be suctioned out of the bell when you lift it out of the water, leaving you holding an empty bell and having a big glob of butter floating in the water. Invite me to SoCal when the beer tasting begins. I promise to be the one who HOPS right on a plane…. With the increasing prices of butter in the market, I also use margarine as a substitute.
You can buy margarine in sticks or tubs. Butter-flavored spreads are sold in tubs and usually contain less oil and more water, for a softer consistency. At Southern Living , we're clearly in the "butter is better" camp.
Butter is what we reach for when we're making pie crusts and biscuits , it's what we use to top mashed potatoes and cornbread , and it is, by far, the best thing to use when making frosting, pound cake, or cookies. Here's the brand our test kitchen prefers. But even we will admit that margarine has its place. Soft spreads are particularly problematic, as some may have so little fat they are considered fat free.
Typical margarine has less saturated fat than butter but it has instead large amounts of potentially more harmful trans fat created during the hydrogenation process. It is important to note that while most margarine products available in the US today are produced using partially hydrogenated oils which contain trans-fats, margarine can be made using other vegetable oils that are not partially hydrogenated, resulting in a trans-fat free product.
All margarine produced in Australia has been trans-fat free since Fully hydrogenated oils may also be used - when an oil is fully hydrogenated, no trans-fats remain. Some margarines purport to be "trans-fat free" but still contain partially hydrogenated oils - this is often puzzling to people who know that partially hydrogenated oils always means the product contains trans-fat. In most jurisdictions, a certain level of transfats is allowed while calling the product "trans-fat free" - in the U.
This is quite disturbing, because while the FDA and USDA do not specify a maximum intake, the suggest intake at the press conference unveiling the new food pyramid was no more than 2 g per day. This also means that margarine could potentially alter the flavor of a dish. In fact, margarine contains more water than butter, which could result in tougher baked goods and thinner, runny batters that aren't as rich and thick as they would be when made with butter.
Yes, butter. It's suddenly the liquid gold the slim and trim swear by. Read on. What's the Difference Between Butter and Margarine? They may look similar, but they're definitely not the same thing.
By Cheyenne Buckingham.
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