And when you start looking at it from a chemical composition standpoint, they are very different things (and I’m no chemist).
I have nothing against margarine, used a lot of it in my life - it has it’s uses, but it isn’t butter, anymore than cream cheese is butter or margarine, though the three have similarities.
If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.
And when you start looking at it from a chemical composition standpoint, they are very different things
Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.
So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.
I don’t care if it tastes different, it’s better. Feel free to have your opinion.
And I prefer real margarine. Your point? We’ve had margarine in our home since I was born and it works just fine. Why do I need to acknowledge the tastes of others when I say mine, when no one has done it in the thread?
Did you write the same comment to the one right before me suggesting oat butter?
Idk, we always used corn butter or margarine, it just tastes better. Not even from a veganism standpoint, it just better.
Margarine tastes nothing like butter.
And when you start looking at it from a chemical composition standpoint, they are very different things (and I’m no chemist).
I have nothing against margarine, used a lot of it in my life - it has it’s uses, but it isn’t butter, anymore than cream cheese is butter or margarine, though the three have similarities.
If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.
Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.
So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.
I don’t care if it tastes different, it’s better. Feel free to have your opinion.
Whaat.
Of course you can have e your own opinion and preferences but surely you have to acknowledge that most people prefer real butter?
And I prefer real margarine. Your point? We’ve had margarine in our home since I was born and it works just fine. Why do I need to acknowledge the tastes of others when I say mine, when no one has done it in the thread?
Did you write the same comment to the one right before me suggesting oat butter?
I’ve only had butter made from animals a handful of times. Nothing special.