topic Re: Baking Question in Kitchen

Baking Question

hovis — Thu, 15 Dec 2016 15:42:04 GMT

I am making chocolate chip cookies and the recipe calls for butter. I ran out of butter and I only have margarine. Can I use margarine instead ? Thanks.

Re: Baking Question

2blonde — Thu, 15 Dec 2016 15:45:38 GMT

Most definitely, you can. I used to bake them all the time with margarine, you probably won't be able to tell the difference.

Re: Baking Question

Dusty1 — Thu, 15 Dec 2016 16:13:48 GMT

Regular margerine, but not low fat, fat free or whipped.

Re: Baking Question

RespectLife — Thu, 15 Dec 2016 16:14:03 GMT

IMHO...yes you can but I can Definitely taste the difference!

I would not use a butter substitute magarine in a tub though, your cookies will spread too much.

If it were me...I'd run to the store! LOL

Re: Baking Question

software — Thu, 15 Dec 2016 16:19:35 GMT

I use the Imperial Margarine sticks for all my baking with no problems.

@hovis wrote:
I am making chocolate chip cookies and the recipe calls for butter. I ran out of butter and I only have margarine. Can I use margarine instead ? Thanks.

Re: Baking Question

Desertdi — Thu, 15 Dec 2016 16:20:29 GMT

Yes......stick marg, not the soft kind

Re: Baking Question

Nightowlz — Thu, 15 Dec 2016 16:43:08 GMT

If you have some crisco use half that half regular margarine to help keep the cookies from going flat. They will go flat with all butter.

Re: Baking Question

chickenbutt — Thu, 15 Dec 2016 17:42:36 GMT

I'll be the lone dissenter - don't do it!

Go to the store and get some butter.

Of course you 'can' do whatever, but if you want better quality and better flavor, butter is the way to go.

Thanks for listening.

Re: Baking Question

ID2 — Thu, 15 Dec 2016 17:50:14 GMT

Oh I never notice any difference! I only used to use margarine for everything since thats all my mother used. I now use only butter. No difference in any taste of anything I make, bake or cook.

Re: Baking Question

Nataliesgramma — Thu, 15 Dec 2016 17:59:14 GMT

I think it depends on what kind of cookie.....but I prefer using butter...

Re: Baking Question

hovis — Thu, 15 Dec 2016 23:06:44 GMT

I would have run to the store but it is only 7 deg. here today. Not worth going out in the cold to get butter.

Re: Baking Question

KatieB — Fri, 16 Dec 2016 15:44:25 GMT

Yes you can use margerine. My mother always used margerine in her baking and she was the best cook in the world....

Re: Baking Question

ptagirl — Fri, 16 Dec 2016 15:54:37 GMT

The margarine of today has less fat content and more water added. Watch that. I would use your margarine and add some crisco, if you have it , to make up for the added water. Otherwise your cookies will get soft and soggy.

Butter, I believe, has about 81% fat vs. about 45-65% for margarine..so I would just add a tablespoon of shortening to your recipe and a little bit more flour to stiffen the dough...all you can do is try it..JMO..Good Luck!

Re: Baking Question

Bigbear52 — Fri, 16 Dec 2016 20:40:28 GMT

@hovis wrote:
I am making chocolate chip cookies and the recipe calls for butter. I ran out of butter and I only have margarine. Can I use margarine instead ? Thanks.

I guess everyone is saying yes. But send me a batch first just to be sure okay?

Re: Baking Question

insomniac2 — Sat, 17 Dec 2016 00:11:52 GMT

Cookies made with butter are a thousand times better than those made with margarine or other butter substitutes.

Re: Baking Question

ECBG — Tue, 20 Dec 2016 23:54:17 GMT

@insomniac2 wrote:
Cookies made with butter are a thousand times better than those made with margarine or other butter substitutes.

@insomniac2,Absolutely!

The store brand has no flavor compared to the national brand.

If you doubt it, test it on a piece of toast!

Re: Baking Question

SharkE — Wed, 21 Dec 2016 00:21:27 GMT

I got 12 lb in my freezer.

Butter rules ! LOL

Re: Baking Question

chickenbutt — Wed, 21 Dec 2016 00:24:57 GMT

sharke wrote:
I got 12 lb in my freezer.
Butter rules ! LOL

You have me beat! I believe I have 4 pounds in my freezer. Ever since somebody here mentioned freezing butter (I don't know why I never thought of it!), I usually get a couple pounds when a good one that I like is on ad.

I vacuum seal it in two-cube bundles so I can just pull out half a pound at a time. I'm amazed that freezing it doesn't change it at all. I tried it with cheese one time and it made it all crumbly, so I didn't do that anymore.

Re: Baking Question

ptagirl — Wed, 21 Dec 2016 00:54:27 GMT

@chickenbutt wrote:
@SharkE wrote:
I got 12 lb in my freezer.
Butter rules ! LOL

You have me beat! I believe I have 4 pounds in my freezer. Ever since somebody here mentioned freezing butter (I don't know why I never thought of it!), I usually get a couple pounds when a good one that I like is on ad.

I vacuum seal it in two-cube bundles so I can just pull out half a pound at a time. I'm amazed that freezing it doesn't change it at all. I tried it with cheese one time and it made it all crumbly, so I didn't do that anymore.

You can freeze cheese, like shredded cheddar, shredded mozzarella, shredded colby, parmesan, asiago, etc. I've done it for years.

Cream cheese and softer cheese, such as brie, etc. will get crumbly and will change texture, although the flavor is the same.

I buy the large packages of real butter and shredded cheese at Sams and freeze them without any problems.

Re: Baking Question

SharkE — Wed, 21 Dec 2016 22:54:03 GMT

I keep a tall small freezer out in the garage just for chickens, turkeys and butter. We have Land O' Lakes 4 sticks, 1 lb. boxes 2 for 5.00 right now.

cheap, as your gonna find good quality butter.