Butter ? - Page 4

candys mine · ‎08-20-2012

Butter, salted. Even in baking. I just skimp on the amount of salt in the recipe. I never really thought about it but it seems I only put butter on carbs. Bread, corn on the cob and taters, thats it.

Sooner · ‎03-10-2010

@Kachina624 wrote:
After years of using margerine because we were told it was healthier, I went back to butter. However, I only use a minimal amount. Always buy salted.

@Kachina624 Me too! It is better, and better for you, and just be sensible about how much you use! Now they say we do need a tiny bit of that type of fat.

I am a huge believer in a diet with lots of variety, even though some things should be in smaller quantities--but a good mix of what's good for us!

PinkyPetunia · ‎03-09-2010

I like salted butter and keep sticks in the fridge for baking/cooking.

For immediate use like spreading on toast, I like spreadable butter in tubs. The store brand is fine--Aldi or Wegmann's.

chickenbutt · ‎03-09-2010

Definitely butter! I also use only salted butter. My baked goods are always excellent and I find that the small amount of salt in salted butter has no negative impact on anything.

Ugh, I remember margarine and just thinking about it I remember that putrid smell. It's mind-boggling that TPTB once thought it was a good choice.

Several years ago I was at a friend's house fixing up some batches of food she wanted, because she had some sort of medical occurrence (darned if I can remember what it was now) that made it difficult for her.

One of the things she wanted was for me to cook up a whole bag of noodles and make a 'noodles and butter' kind of thing that she loved. With that much she could just grab some and nuke it, thereby having several meals without any more work.

Ok, so I'm looking for the butter in her crammed full refrigerator and couldn't find it. She came in and grabbed this mondo huge tub of margarine and that was her 'butter'. Well, ok if that's what you want. But opening it almost made me gag. How to ruin a pot of noodles!

Sheila P-Burg · ‎10-10-2019

@Nightowlz ...... Do you leave your butter out all the time. I grew up with the butter on the table but I keep hearing to refrigerate it and not leave it out. Makes it hard to spread on toast if it is cold from the refrigerator.

ECBG · ‎01-08-2011

I use full flavor, like Land O' Lakes. I never use a store brand. Compared on a piece of toast, GIGANTIC difference!

LilLadyNJ · ‎06-27-2017

@sunshine45 wrote:
only butter......salted, unsalted, flavored, imported, whipped, spreadable, herbed, amish, .....i never met a butter i did not like.

Same here. I use salted to add to bread/toast, otherwise I use unsalted for all baking needs.

Nightowlz · ‎03-11-2010

@Sheila P-Burg wrote:

@Nightowlz ...... Do you leave your butter out all the time. I grew up with the butter on the table but I keep hearing to refrigerate it and not leave it out. Makes it hard to spread on toast if it is cold from the refrigerator.

@Sheila P-Burg

Yes I leave it out all the time. Have not had any problems. It is one of those butter boats with water in the bottom part. DH likes toast so he uses it most mornings.

It gets a lot softer in the summer months.