Butter or Margarine?
- Thread starter millah_22
- Start date
How is this even a question?
It’s butter. Always butter.
It’s butter. Always butter.
We use both, just depends on what your cooking or using it for. Both was not an option, OP failed.
Spectacular choice. I work for one of their subsidiaries.I usually use this one:
I use both depending on what is called for in a recipe. If I'm eating the bars straight then butter, unless I'm backed up then margarine.
I started this poll bc Wisconsin has a law that restaurants can not server margarine unless specifically asked for or restaurant owners may be punished up to 2 weeks in jail. It was on this weeks Criminal.
Margarine was invented in France by Hippolyte Mèges-Mouries in response to Napoleon III's call for a cheap alternative to butter for French workers and for his armies in the Franco-Prussian war. The first margarine, consisting of beef tallow churned with milk, was patented in 1869.
No joke, my wife and I did a taste test of butters available in Tallahassee through Publix, Trader Joe’s, ALDIs, Fresh Market, and Whole Foods as well as all that we could order from the GourmetFoodStore.com (we do three or four shipments a year of caviar, cheeses, butter, truffles, foei gras, preserved sausages etc from there). We only taste tested pure salted forms of the butter, no flavored butters. We did a pure head to head and put it on plain potato bread Toast. Our results were
1) Echire - 10/10
2) Isigny Beurre de Barratte - 9.5/10
3) Lescure - 9/10
4) Banner - 8.5/10
5) Cabot Creamery 7/10
6) Amish Country Butter Roll 6.5/10
7) Vermont Butter and Cheese Company Cultured Butter 6/10
8) KerryGold 6/10
9) Plugra 6/10
10) Lurpak 6/10
11) Tillamook 5.5/10
12) Vital Farms 5.5/10
13) Countryside Creamery Pure Irish Butter 5.5/10
14) Land O’Lakes 3/10
15) Trader Joe’s Cultured Butter 3/10
16) Breakstone’s 3/10
17) President 2.5/10
18) Publix 2.5/10
19) 365 2.5/10
After the taste test and then eventually using all of the above butters, we have decided to always keep on hand 3 butters for different purposes. We now always keep Echire on hand for when we are using a small amount and want the taste of butter mostly undisturbed as it’s amazing. We also always keep on hand Kerry Gold because you can buy it cheap in bulk at Costco and while not amazing by itself, it has significantly more and better flavor than the store brands and is good for sauces or dishes where you need a lot of flavor and mostly want the butter to be the main flavor. And then we have Publix which tastes like nothing but fat but its flavorlessness is good for baking and sauces where the butter gets overpowered with other flavors you want to be up front. So in other words we use Echire to add to already made bread and pastries plus toasts, grilled sandwiches, vegemite sandwich etc…. We use Kerrygold in otherwise unflavored or mildly flavored breads and pastries and butter forward sauces like scampi and picatta. And just use Publix to make flavored cakes and strongly flavored sauces like Buffalo.
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Is there anything you don't have rankings for?
I'm sorry for those of you that voted for Margarine. Your parents failed you.
I work for your parent company, then. The Scheinhardt Wig Company.
It has it's place.
And now that Mrs. Tradition has a low fat dietary restriction due to her health issues, margarine it is.
It's unbelievable, really. He's like a bot created by Food & Travel magazine.
