In article >,
Michel Boucher > wrote:

> 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?

For things like cookies, using butter vs. margarine will produce a
difference in texture -- chewey as opposed to crispy.

Unfortunately, I forget which substance produces which result...

Isaac