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Anyone prefer marg over butter? |
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#1 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Anyone prefer marg over butter?
I was watching a program yesterday and the owner/chef of a restaurant said that she was using margarine in a dish because she thought it had a better flavour.
Watching these programs it is amazing how much marg some places in the US still use in there cooking/baking. I haven't had marg for years so can't really recall it much, but I really thought that it was just a speadable substitute and didn't have much flavour. According to QI you can't even buy marg in the UK any more. What do you guys think? |
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#2 |
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Forum Member
Join Date: Jul 2007
Posts: 1,939
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I eat neither butter, nor any of the spreads that seem to have replaced margerine.
Butter is natural. Margerine was produced by a complicated industrial process. Olive oil is my choice ... it grows on trees. Each to their own. |
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#3 |
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Forum Member
Join Date: Oct 2010
Posts: 10
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Im not a big fan of butter itself. From when I was younger and my mums friend gave me it on a roll and it tasted so weird. But that was because my mum always used margerine.
So its more an accustomed taste than a preference I guess |
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#4 |
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Forum Member
Join Date: Sep 2008
Posts: 3,506
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If my life depended on it I couldn't eat marg, butter all the way. If you made me a 20ft high sandwich with 2 slices of marg spreaded bread & 19.99ft of whatever filling, I would taste marg. Utterly buttery, I can't believe it's not butter, Clover etc. are not butter and I can taste the difference.
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#5 |
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Forum Member
Join Date: Aug 2010
Location: Bristol
Posts: 208
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I'm with Essex Angel. I CAN believe it's not butter because it tastes like shyte to me.
I think that even though butter is higher in fat, its better for you because there are no trans or hydrogenated fats. Just best to use in moderation. |
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#6 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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I don't like butter, never have. It's never spreadable even when it says it will be and I find the taste a bit too strong so I much prefer spread for toast but I'll use butter for baking,
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#7 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Love, love, love a slightly salty butter (Lurpack is my fave) but I tend to have so much that I changed to Flora - I use much less Flora as I don't like it
![]() Although - I have just peanut butter on my toast at work and rarely eat bread (or anything that requires butter) at home.... OH isn't fussed if it's butter or marge! |
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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If i'm making a Victoria sponge i'll use marg and you can't tell. On a sandwich it has to be butter all the way as marg tastes disgusting to me.
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#9 |
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Forum Member
Join Date: Sep 2008
Location: around
Posts: 2,627
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I don't care what I have, I wouldn't choose butter as I thinkt he flavour is just too rich for me
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#10 |
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Forum Member
Join Date: Sep 2009
Location: Cleethorpes
Posts: 399
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Quote:
I'm with Essex Angel. I CAN believe it's not butter because it tastes like shyte to me.
I think that even though butter is higher in fat, its better for you because there are no trans or hydrogenated fats. Just best to use in moderation. Butter does contain trans fats, these are naturally produced rather than made by hydrogenation, but they are there. |
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#11 |
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Forum Member
Join Date: Aug 2007
Posts: 8,242
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I don't like butter either for sarnies so use Flora, I'll use a small amount of butter for toast though, as long as it all melts in and there are no visible lumps.
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#12 |
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Forum Member
Join Date: Apr 2004
Posts: 6,354
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I would prefer butter, but being allergic to cow's milk I have to use a dairy free spread.
Vitalite is dairy free and I actually quite like the taste of that. |
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#13 |
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Forum Member
Join Date: Jul 2007
Posts: 1,569
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Hate butter - leaves a film of fat on teh roof of my mouth and makes me gag!
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