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    You are in: Home / Community Forums / Breads & Baking / Can I use margarine???
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    Can I use margarine???

    BirdyBaker
    Thu May 19, 2005 2:03 pm
    Food.com Groupie
    I have a question about Buttery Farm Biscuits. Do you think the recipe would turn out if I used margarine in place of the butter. And, if so, how would the taste of the biscuits be affected. It's just that I do not have any margarine on hand right now but I would run out to get butter if the recipe would not work without it. Any advice you can give me would be greatly appreciated. Thanks in advance!!! icon_biggrin.gif
    Molly53
    Thu May 19, 2005 2:13 pm
    Forum Host
    BirdyBaker wrote:
    I have a question about Buttery Farm Biscuits. Do you think the recipe would turn out if I used margarine in place of the butter. And, if so, how would the taste of the biscuits be affected. It's just that I do not have any margarine on hand right now but I would run out to get butter if the recipe would not work without it. Any advice you can give me would be greatly appreciated. Thanks in advance!!! icon_biggrin.gif
    It'll be fine as long as you don't use spread or tub product. Margarine sticks are fine.
    Pot Scrubber
    Thu May 19, 2005 2:15 pm
    Food.com Groupie
    margarine has salt in it... so omit the salt the recipe calls for.
    BirdyBaker
    Thu May 19, 2005 2:44 pm
    Food.com Groupie
    Molly53 wrote:
    BirdyBaker wrote:
    I have a question about Buttery Farm Biscuits. Do you think the recipe would turn out if I used margarine in place of the butter. And, if so, how would the taste of the biscuits be affected. It's just that I do not have any margarine on hand right now but I would run out to get butter if the recipe would not work without it. Any advice you can give me would be greatly appreciated. Thanks in advance!!! icon_biggrin.gif
    It'll be fine as long as you don't use spread or tub product. Margarine sticks are fine.

    Really? Why would the tub margarine have a different affect than the stick margarine? Or is it just for measuring purposes? Just curious...
    Felix4067
    Thu May 19, 2005 3:50 pm
    Food.com Groupie
    Tub margarine has a LOT more water (or oil) content, to make it more spreadable. It's not good for baking.

    I used some in the peanut butter cookie recipe my family has used for 40 years, and they came out flat and crispy instead of thick and chewy, and I had to freeze the dough before I could get it firm enough to form balls.
    Inge 1505
    Sat May 21, 2005 4:52 am
    Food.com Groupie
    Unless it is some butter-flavored margarine, it will definitely change the flavor. In this recipe butter is a main flavor.
    It will bake quite nicely with margarine sticks though, just taste different. icon_smile.gif
    Zurie
    Sat May 21, 2005 5:15 am
    Forum Host
    icon_confused.gif Years ago when I was a food editor I really did a lot of testing of recipes. The conclusion was irrefutable: when it comes to baking, nothing touches the results of high-quality butter.

    I also had my doubts then about margarine, as it is a highly processed product. Some years later my worries about magarine as so-called "healthful" was borne out by medical studies: it's bad for us and contains trans-fatty acids, etc.

    Okay, icon_smile.gif yes, they've improved it with spreadable margarines since.

    But for baking you have to use hard margarine, as the spreadables contain too much water. My argument is this: butter is normally (from reputable sources) a totally natural product which has been used for centuries. As long as one doesn't overdo it, butter won't harm anyone who eats a healthy diet.

    Use BUTTER! icon_lol.gif icon_lol.gif

    Oh, by the way, here in South Africa as no doubt also in the USA we get perfectly nice butter-plus-sunflower oil spreads, which is preferable to pure butter when it comes to spreadability in cold weather. Also nice for a blob on cooked veggies. (This is just by-the-way chat! icon_biggrin.gif )
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