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Butter or Margarine? |
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#1 |
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Forum Member
Join Date: Nov 2009
Location: Bedmond, United Kingdom
Posts: 399
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Butter or Margarine?
Apologies if this has been answered before but what is your preference, the real thing or the not so real thing. Personally I use a mix of the two, Anchor for toasting and Clover for everything else. The reason for using is that it is one of a few that contain no artificial ingredients, plus its one of the better tasting ones out there.
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#2 |
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Forum Member
Join Date: Mar 2016
Posts: 318
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I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it. With having a diabetic husband you can only imagine how very difficult that is. I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily. |
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#3 |
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Forum Member
Join Date: May 2011
Posts: 14,001
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Ever since Lurpack Spreadable came on the market, I've never used anything else.
Funnily enough my daughter uses it too. Maybe she doesn't know alternatives are available.
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#4 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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Quote:
Apologies if this has been answered before but what is your preference, the real thing or the not so real thing. Personally I use a mix of the two, Anchor for toasting and Clover for everything else. The reason for using is that it is one of a few that contain no artificial ingredients, plus its one of the better tasting ones out there.
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#5 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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Quote:
I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it. With having a diabetic husband you can only imagine how very difficult that is. I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily. |
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#6 |
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Forum Member
Join Date: Nov 2006
Location: Chez Newda
Posts: 3,948
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I find "Gold" to be pretty good, has the butter smell and taste while still being spreadable.
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#7 |
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Forum Member
Join Date: Mar 2016
Posts: 318
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Quote:
Just leave it out in a covered butterdish.
Hello I already do but it is still not soft enough, but thanks anyway.
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#8 |
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Forum Member
Join Date: Nov 2002
Posts: 76,812
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Pro-Active........it lowers cholesterol !
I suppose it's a kind of margarine.......I've never really checked what it's made of otherwise I get Lurpak Spreadable if I'm having sweetcorn or boiled potatoes.........and then I'll use up whatever's left on my breakfast bread rolls until it's finished......then it's back to the Pro-Active |
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#9 |
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Forum Member
Join Date: Nov 2009
Location: Bedmond, United Kingdom
Posts: 399
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Quote:
Clover isn't really a 'margarine'. It's mostly real butter mixed with oils.
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#10 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,099
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Quote:
I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it. With having a diabetic husband you can only imagine how very difficult that is. I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily. |
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#11 |
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Forum Member
Join Date: Mar 2013
Posts: 10,657
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Butter all the way for me. I've never eaten margerine in any form
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#12 |
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Forum Member
Join Date: Jan 2013
Location: Wiltshire
Posts: 5,191
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Butter, because it's much healthier than margarine.
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#13 |
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Forum Member
Join Date: May 2012
Posts: 21,729
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Quote:
Butter, because it's much healthier than margarine.
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#14 |
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Forum Member
Join Date: Mar 2016
Posts: 318
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Quote:
When I had butter, I would use a butter dish.
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#15 |
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Forum Member
Join Date: Mar 2006
Posts: 4,087
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Marlon Brando was a butter man.
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#16 |
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Forum Member
Join Date: Nov 2007
Posts: 15,867
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Margarine is vile
I prefer a scrape of real butter over a wedge of marj. |
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#17 |
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Inactive Member
Join Date: Dec 2014
Posts: 1,636
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Slightly salted butter all day long for me, under a butter dish kept in the cupboard.
Margarine is awful but my wife won't eat butter so we have both available. I'll occasionally use margarine in a sandwich as it's easier to spread when cold. |
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#18 |
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Forum Member
Join Date: Nov 2002
Posts: 76,812
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Quote:
Marlon Brando was a butter man.
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#19 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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AFAIK Margarine isn't available in the UK any more. Oil based spreads are what you're using. The fat content is lower than the Margarine standard.
I use a spread for sarnies. I use butter for cooking with. |
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#20 |
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Forum Member
Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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I use Stork for baking, I'm sure that's margerine. Otherwise it's always lurpak (I'd prefer anchor bit I've been outvoted)!
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#21 |
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Forum Member
Join Date: Apr 2004
Posts: 6,350
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I would love to use proper butter because the flavour is so much better, and because I'd rather use something more natural, but because I have a dairy allergy, I can't have it so have to buy dairy free spreads. I usually go for Pure Olive for toast etc, and Pure Sunflower for baking.
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#22 |
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Forum Member
Join Date: Dec 2001
Location: West London
Posts: 24,303
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Quote:
Marlon Brando was a butter man.
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#23 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I use Stork for baking, I'm sure that's margerine. Otherwise it's always lurpak (I'd prefer anchor bit I've been outvoted)!
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#24 |
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Forum Member
Join Date: Jan 2013
Location: Wiltshire
Posts: 5,191
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Quote:
Nope it's now a 70% Vegetable Fat Spread. Margarine is nowhere to be seen on the packaging anymore.
That spreads are as bad as margarine. Vegetable spreads, vegetable cheeses, all very unhealthy. Thing is it's fairly tasty and it's cheap to make so I guess most people don't care. |
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#25 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
That spreads are as bad as margarine. Vegetable spreads, vegetable cheeses, all very unhealthy. Thing is it's fairly tasty and it's cheap to make so I guess most people don't care.
That's why they're now classed as oil/vegetable fat speads instead. I use olive oil spead. Not for any heath reasons though. |
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