"Michel Boucher" > wrote in message
...
> Is there a condition where a recipe would call for margarine for a
> specific
> reason where it would be better to use than butter? If the two are
> interchangeable, why not say "margarine or butter"? I use safflower oil
> where it calls for butter in crêpes and I don't notice much of a diff.
>
> Tonight I had a recipe for an apple curry sauce for pork chops which
> required 1/4 cup of margarine. I used butter instead, being the
> hard-nosed
> rebel that I am.
>
> So, any ideas?

I recall several times using recipes from Emeril or Paul P (or both) that
specified margarine instead of butter. I believe they preferred the more
oily quality for those particular recipes.

For cooking, I use butter by default with olive oil on occasion for its
flavor.

It will be a cold day in hell when I use margarine for anything other than
when Emeril or Paul insist!

Felice