"Stu" > wrote in message
...
> On Thu, 19 Nov 2009 10:06:33 -0500, "pavane"
> >
> wrote:
>
> -->Paul Prudhomme specified margarine fairly often when he wanted a higher
> -->oil content for heat control than he could get with butter. He said
> that:
> -->
> -->"I usually prefer the taste of margarine to olive oil or vegetable oil
> for
> -->frying when butter is also being used, and margarine does have enough
> -->oil in it to do what I want."
> -->--Paul Prudhomme's Louisiana Kitchen, p. 24
> -->
> -->pavane

> For sauteing I use butter or grape seed oil, my mother 40 yrs. ago used
> margarine. The operative word is " frying " not "baking"

Right you are, Stu. While I do use margarine when PP calls for it, and only
then, it has no place in baking.

Felice