Replies to 'best butter or margrine to bake with' in Amazon.co.uk Customer Discussions

RE: 'best butter or margrine to bake with'

Jante — Sat, 30 Jun 2012 01:52:13 GMT

Unsalted, definately.

RE: 'best butter or margrine to bake with'

Henrietta — Sun, 24 Jun 2012 23:18:51 GMT

Sticks of butter: A standard weight of butter in the States. It come in packs of 4 "sticks" each weighing 4 ounces. So a pack is one pound in weight. Seemples!

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RE: 'best butter or margrine to bake with'

M. Osborne — Sun, 24 Jun 2012 23:18:23 GMT

MargarineFrom Wikipedia, the free encyclopedia Margarine in a tub Margarine ( /ˈmɑrdʒərɨn/, /ˈmɑrɡərɨn/, /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/) is a generic term for vegetable fat spreads, typically composed of vegetable oils. While butter is derived from animal fats (typically milk fats), margarine is derived from plant oils and fats (oils) and skimmed milk. In some locales it is colloquially referred to as oleo, short for oleomargarine. Margarine can be used both for spreading or for baking and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionalities. By the way annatto is a colouring made from a plant and therefore not an artificial colouring.

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RE: 'best butter or margrine to bake with'

Henrietta — Sun, 24 Jun 2012 23:14:49 GMT

For Ann Onymous: The best shortbread recipe I've ever used comes from "The Complete Book of Preserving by Marye Cameron-Smith. Even my Scottish friend says it's the best she's tasted.8oz (200g) plain flour 4 oz (100g) rice flour (can use cornflour if pushed) 8 oz (200g) unsalted butter 4-5oz (100-125g castor sugarGrease a swiss roll tin with a little butter. I shove all the ingredients into the food processor until it begins to gather together but if you haven't got a processor mix the flour and rice flour, rub in the butter and add the sugar. Knead together to form a dough then spread it out into the swiss roll tin and refridgerate for 20 minutes. Heat oven to 180*C/350*F/gas mark 4. Bake shortbread for 20 mins then reduce heat to 150*C/300*F/gas mark 2 for 30-40 minutes until cooked and lightly brown. Cut into squares or fingers but leave in tin to cool. remove from tin and store in an airtight container (if it lasts that long!).I sometimes add choc chips or grated rind of a lemon. Not traditional but it makes a change. Hope that helps.

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RE: 'best butter or margrine to bake with'

Mrs. J. M. Saunders — Sat, 23 Jun 2012 21:49:54 GMT

And butter doesn't ? Get real !

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RE: 'best butter or margrine to bake with'

Mrs. J. M. Saunders — Sat, 23 Jun 2012 21:49:24 GMT

And butter doesn't ? Get real !

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RE: 'best butter or margrine to bake with'

Melness — Sat, 23 Jun 2012 16:47:44 GMT

JM Saunders - yes, if US cookbook calls for a 'stick of butter' it means 4 ounces of butter.

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RE: 'best butter or margrine to bake with'

Mrs. J. M. Saunders — Sat, 23 Jun 2012 16:23:55 GMT

Stork margarine is fine for every day cakes, butter is essential for heavy fruit cakes that you are not going to eat immediately, Sticks of butter as in USA cookery books means I think butter.

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RE: 'best butter or margrine to bake with'

Ann Onymous — Mon, 18 Jun 2012 12:10:16 GMT

Like many others here I have always used Stork for my baking, both in pastry (block Stork + Cookeen) and cakes (tub) and never had any complaints. This is most likely because my Mum always uses it, probably because it was more affordable and is what we were taught to use in Home Economics - from what I remember, recipes always stated marg rather than butter and pastry was always marg/lard. Therefore, could it be a generational thing? My Mum's shortcrust pastry is probably one of the best I've had because it is so light, crumbly and non-greasy and my cakes always come out light as a feather; I use Mary Berry's 'all in one' method - simple with excellent results every time! I actually find cakes/pastry made with butter slightly too rich/greasy for my liking, but each to their own. The one time I would definitely use butter over Stork is in shortbread where I feel it would just be wrong not to and which I have yet to make, so anyone with a recipe they would like to post, it would be very much appreciated.

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