On Nov 11, 5:49*pm, 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?
>
> --
>
> “Capitalism is the astounding belief that the most wickedest
> of men will do the most wickedest of things for the greatest
> good of everyone.” - John Maynard Keynes

If my kids want a softer and more chewy chocolate chip cookie (if they
are being stored for a few days, for instance), I use 2/3 oleo, 1/3
butter. They don't get as crispy that way. Me, I like all butter.

N.