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Is margarine always evil?

k
Keepemfed Aug 7, 2012 06:36 PM

I have been trying to cut a few corners in my family's cooking due to some unfortunate employment issues. I have been trying to replace some butter in baking with margarine. So far the results have been quite good - texture and flavor changes not detected by my family. However, when I went to the store, I found that some margarines are as expensive as store brand butter. Are there really differences between the name brands of margarine? They all say "good for baking".
Thanks!

  1. charles_sills Aug 8, 2012 04:31 PM

    i grew up on margaine. however now, as a broke college student, i find butter to be cheaper than margarine. i get store brand (giant eagle) butter, 4 sticks for 1 dollar.

    as far a margarine being evil, i dont think it is. infact, when making chicken wings, i PREFER margarine to butter in wing sauce making. the way i see it, if someone is eating so much margarine that its hurting their health, they are just simply eating too much period. everything in moderation, including moderation.

    1. chefj Aug 8, 2012 03:59 PM

      Yes
      Spawn of the Devil

      1. j
        John Francis Aug 8, 2012 02:02 PM

        Stick margerine, which is hydrogenated to stay solid at room temperature, contains trans fatty acids that lower your "good cholesterol" and is less healthy than butter. This isn't so with semiliquid margerine sold in tubs, but that's no good for making biscuits and pie crusts, and for other baking you probably might as well use vegetable oil instead.

        http://www.nytimes.com/1999/06/24/us/...

        1. tiffeecanoe Aug 8, 2012 06:48 AM

          I don't really bake, but my Oma (grandma) makes a delicious stove cooked beef roast that involves browning the meat with an entire stick of impreial margarine and then slow cooking o the stove top for hours. It's DELICIOUS.

          With that said, I grew up in WI and pretty sure it's against the law for a good WI girl to own margarine ;)

          1. t
            tastesgoodwhatisit Aug 8, 2012 01:47 AM

            Which versions are more expensive?

            When I was a kid, we used blocks of Parkay margarine for baking - they came in a box, with individually wrapped half-cup portions inside, with a fairly firm texture straight from the fridge. I remember these being cheaper by weight than margarine that was intended more for table use (ie, the plastic tubs with margarine that was spreadable even at room temperature).

            1 Reply
            1. re: tastesgoodwhatisit
              k
              Keepemfed Aug 8, 2012 05:37 AM

              At my local grocery, Fleishmans runs $2.50, Parkay $1.70 and Blue Bonnet $.75. These are all for the 4 stick pack. I know tub margarine wouldn't work and really try to avoid it. Just wondering if Fleishman's is worth 3x Blue Bonnet.

            2. j
              JudiAU Aug 7, 2012 07:56 PM

              Is margarine always evil? Yes, the flavor and texture and nutrition are inferior.

              That being said if you are searching for a budget alternative than fluid oils are cheaper and plenty of recipes from budget-conscious times use them.

              1. 1POINT21GW Aug 7, 2012 07:39 PM

                I didn't know margarine was evil in the first place. I guess that means the answer to your question is, "No.".

                1. The Professor Aug 7, 2012 07:08 PM

                  The only ones truly 'good for baking' are the ones that have the same fat content as butter (11%). The real problem with margarine (side from the trans fats in many of them) is that they just taste lousy (if they have any taste at all).

                  1. todao Aug 7, 2012 07:05 PM

                    You'il find some articles on the Internet that claim margarine is only one molecule away from butter. Others will tell you that margarine is one molecule away from plastic. I won't go into all that BS except to tell you that margarine has been around for o\nearly 150 years and there are many natural things in the world that are one molecule away from something else and there's no commonality between them. So, if you hear that rumor, smile and go on your way.
                    Basically, butter comes from animal fats, margarine comes from hydrogenated vegetable oils. I used margarine in place of butter for all kinds of cooking for over forty years; it works just fine. Butter offers better flavor (although there are margarines that have flavoring added to make up that difference) but even when I used the margarine that came in sealed plastic bags with that little orange packet that you had to break and knead into the white hydrogenated oil base, margarine worked just fine for all varieties of cooking needs. Because margarine has very little if any detectable flavor, other than flavorings added in manufacture, they typically neither add nor detract from your prepared foods.
                    This:
                    http://www.snopes.com/food/warnings/b...
                    may be all you ever need to know about the butter/margarine controversy.
                    Just be sure you read the entire article - don't stop with the first few paragraphs.

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