Thread: Blueband
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Posted to rec.food.baking
Vox Humana
 
Posts: n/a
Default Blueband


"chembake" > wrote in message
oups.com...
> >However, I'm *not* going around telling someone who wants to re-create
> >a recipe made with margarine that butter is going be "better". It's
> >not. It may be 'better for you', and it may taste 'better' to someone
> >else; but that's not what he's looking for, and therefore it's *NOT*
> >better.

> --
> >> Fortunately we British are not as paranoid as some. And 10 pounds of

> butter
> > is good for you ?
> >It is better for you than 10 pounds of hydrogenated vegetable oil.

>
> Butter and margarine are both madew with saturated fats so they are
> likely to increase your blood cholesterol.
> Just like what Vox said, transfats is the main issue with margarine,
> but butter is not innocent of it either as it contains also trans fats
> but in smaller amount but not the elaidi acid type which is due to the
> hydrogenation of vegetable oil but anoter form which is naturally made
> in the cows rumen.. with slightly different chemical composition .and
> it was found to be innocous trans fatty acid..
> Therefore the lesser evil is to use butter and you got a bonus!....it
> taste much better with real honest to goodness , dairy fresh butter!
> In fact ....I wholeheartedly use butter in many of my bakery products
> as long as cost is not the factor.
> Even in high ratio cakes I prefer butter( if crumb color is not an
> issue) but add my own emulsfier to improve aeration and cake
> performance.
>


That is my position also. No one will claim that butter is good for you,
especially not in large quantities. It is both a matter of moderation and a
matter of degree. In that respect butter is a healthier choice than
margarine, and less of either is better than more. There is no paranoia
here as this is supported by research. However if someone wants to use
margarine or a shortening like Crisco, that is entirely their business. I
can't see getting all emotional about it. As for butter having a better
flavor, I think that is a given. You never see margarine producers touting
their products due to the rich flavor of artificial flavors. If flavor is
mentioned, it is always in comparison to butter. They have "rich, buttery
flavor," or are called "I can't believe it's not butter." When I see butter
being advertised as having a "rich flavor indistinguishable to margarine" I
will reconsider.