Or, you know, mix it with a solid.
What? ....a solid like Butter?
That's just crazy talk. 😉
Exactly.
Most margarine is pretty much milk solids (i.e. butter) mixed with some form of vegetable oil, water and salt.
The idea that it is some kind of evil industrial plastic is complete nonsense spread by the kind of people who say that they don't eat chemicals. 🙄
I'd always just assumed it was vegan in honesty.
I do find it's not very nice usually too, but the same could be said of unsalted butter.
To make a liquid be a stable solid at a temperature it wants to be a liquid, you need to do some pretty heavy manipulation of its molecular structure
By the way... isn't milk a liquid at room temperature...?
Exactly.Most margarine is pretty much milk solids (i.e. butter) mixed with some form of vegetable oil, water and salt.
Ingredients:
Vegetable Oils in varying proportions (59%) (Rapeseed, Palm, Sunflower), Water, Buttermilk (4%), Salt (1.5%), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Sunflower Lecithin), Preservative (Potassium Sorbate), Acid (Citric Acid), Flavourings, Vitamin A and D, Colour (Carotenes)
Never trust a vegan kids.
I do find it's not very nice usually too, but the same could be said of unsalted butter.
I love unsalted butter, I don't buy any other kind. In particular German and Austrian alpine butter hits the spot, but Waitrose will have to do.
I was just going down the route of 'butter everything with butter not some fake butter substitute' when I remembered that I do NOT apply butter before peanut butter, just having the PB in the raw(*). Am I forever cast out from acceptable society?
(*) but sometimes I spread a little Marmite on before the PB. That's made it worse hasn't it.
Depends. Is it crunchy or smooth peanut butter?
And do you add jam on top of the peanut butter as God intended?
Butter of course. 🙄
Crunchy of course, I'm not a total heathen. And my god (if I had one) would not dictate gustatory preferences
To make a liquid be a stable solid at a temperature it wants to be a liquid, you need to do some pretty heavy manipulation of its molecular structure,
Such as "mixing it together." You can make your own spreadable butter from butter and oil in a food mixer.
which begs the question, what do you end up with and what effect does it have on your body.
It does. And the answer is that you end up with a butter with oil mixed in and it has the same effect on your body as butter and oil do.
You can make your own spreadable butter from butter [s]and oil in a food mixer[/s] kept in a room temperature butter dish.
T'is easy. 🙂
Whatever you eat just eat natural stuff that is as close to its natural state as it can be.
Right, so you only eat raw fruit and vegetables, then.
Or else it's raw and still warm and bleeding.
The idea that it is some kind of evil industrial plastic is complete nonsense spread by the kind of people who say that they don't eat chemicals.
It just tastes like it does.
Bregante should definitely get custody of the kids.
Might print a copy of this thread out for my Higher Chemistry class to give them a laugh when we learn about lipid structure.
[s]Might print a copy of this thread out for my Higher Chemistry class to give them a laugh when we learn about lipid structure[/s]. Although I'm not willing to be specific..... I'm much cleverer than everyone else 🙄 .
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I'm much cleverer than everyone else
Correct.
stevious - MemberCorrect.
Top answer. 😆
Butter on first regardless, and I use anchor spreadable which is one of the nicest butter things I've come across.
BUT...always let the toast cool down a bit before spreading so some of the butter doesn't melt, I love eating those creamy blobs.
Butter cheese milk dairy products in general create man boobs dangerous stuff.
😯I love eating those creamy blobs.
Honey [s]straight on to toast make the toast go weirdly spiky feeling. [/s]Horrible.
Honey = Bee Shit.
Butter everything unless you are making a "Brown Sauce Butty"*.
*Not a euphemism.
Lactic Culture
Isn't this Lactic Culture?
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Butter = flavour.
Marg = poor substitute with bad adverts from the 80s.
Spreads = not even got the balls to be 'as good as' marg.
Is there even a debate?
Pet hate: sandwich bar - "Do you want butter on it?" "Yes." Pulls out a cash n' carry Stork SB.
Such as "mixing it together." You can make your own spreadable butter from butter and oil in a food mixer.
You could do that, but that's not what the manufacturers do by and large. You'd probably need way too much butter, which is only just solid itself, compared with the veg oil to make it stable making it pointless so a bit of heavy industrial processing is required, which is what the problem is.
That's not what the problem is.
Butter on first regardless, and I use anchor spreadable which is one of the nicest butter things I've come across.
If that's what you're doing I'd recommend unsalted butter.
Pet hate: sandwich bar - "Do you want butter on it?" "Yes." Pulls out a cash n' carry Stork SB.
Reminds me of a holiday job I had doing sandwiches at the Spa Hall in Brid.
Customer "You put too much butter on the sandwiches, my husband was nearly sick".
Me "It's marg".
No butter. You may as well spread it on the inside of your arteries. Sorry. Gave it up in middle age. Of course one does fall off the wagon occasionally with malt loaf.
a bit of heavy industrial processing is required, which is what the problem is.
Whereas butter is handmade by a comely young lady using a traditional wooden churn? 🙄
No butter. You may as well spread it on the inside of your arteries
Where it acts as a highly effective lubricant.
Whereas butter is handmade by a comely young lady using a traditional wooden churn?
This was demonstrated at the eurovision song contest by Poland in 2014,as an accompaniment to their song "we are slavic". I heartily recommend reviewing the video any time you want to see how butter is made.
Until I met Mrs North (and her family), I never realised that people didn't always butter toast before putting jam on it.
Unfortunately our daughter spends far too much time with her maternal grandparents, so her young mindis already polluted....
glasgowdan - MemberButter on first regardless, and I use anchor spreadable which is one of the nicest butter things I've come across.
Ingredients:
Anchor Butter (54%) (Milk), Rapeseed Oil (33%), Water, Salt (1.1%), Colour: Beta Carotene.
You sound like you like butter, but look! You're being cheated of almost half your buttery goodness. 😯
Buy a butter dish.
Have full flavour spreadable butter.
I'm surely not the only one old enough to remember life BF (Before Fridges)? That golden pool in the bottom of the butter dish, or said dish in a tub of cold water along with the milk.
Butter is nature's thermostat.
If your butter is too hard, turn the heating up a bit.
If your butter is too soft, turn it down.
God bless butter. 🙂
sbob - Member
glasgowdan - Member
Butter on first regardless, and I use anchor spreadable which is one of the nicest butter things I've come across.Ingredients:
Anchor Butter (54%) (Milk), Rapeseed Oil (33%), Water, Salt (1.1%), Colour: Beta Carotene.
You sound like you like butter, but look! You're being cheated of almost half your buttery goodness.
Buy a butter dish.
Have full flavour spreadable butter
Sometimes you'd think nobody ever tries or experiences things for themselves on this forum wouldn't you?
