Guest guest Posted September 7, 2004 Report Share Posted September 7, 2004 Pat's answer addressed some of the problems with margarines, namely many contain whey so they are not vegan and the hydrogenated oils can be worse for a person's health than butter. One alternative to both butter and margarine in many cases can be avocado. It works in cocoa or carob frosting, for example. (A little cayenne in chocolate frosting or pudding is pretty good - at least for those of us who like spicy things...) Message: 12 Mon, 06 Sep 2004 13:10:00 -0000 " greenfury2004 " Re: Question: > > Is Country Crock and all of those margerine products considered > > butter? It can be confusing ;=) In recipes people write something like '1/4 cup of margarine or butter' - as if either would do OR as if they're the same thing. Indeed, they are not the same thing but for recipes that say you can use either, then they work alike in the recipe and you can proceed as if they were the same. To 'veganize' a recipe we usually say 'butter or margarine'. Butter comes from dairy, as members have stated, so for those trying to cut down on animal fats, margarine is the preferred option. It is also the preferred option for vegans, who don't use animal products at all - in cooking or otherwise. But one has to read the ingredients: some margarines have dairy in them too - 'whey' which is from milk, for example. (In the past I have also seen margarines that contain lard :=( but one hopes that's not frequent now.) Also, as far as cholesterol is concerned, some if not most margarines are as harmful to the body as butter. Fortunately, there are vegan margarines that taste good, look good, work as if they were butter, and then everyone is happy LOL I hope that somehow, among the three messages, we have answered your question! If not, try again, okay? Best, Pat ;=) Win 1 of 4,000 free domain names from Enter now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 , Tom <antipreophogistiii> wrote: > . . . One alternative to both butter and margarine in many cases can be avocado. It works in cocoa or carob frosting, for example. Thanks for that tip - I'd not come across it before ;=) I use avocado as a buttery spread - but just for savoury sandwiches. No reason it wouldn't work well if all kinds of things - especially if you disguise the green (as in chocolate) in order not to frighten the unwary ('Moooooom! This popcorn turned greeeeeen!' - although I'm not advocating either chocolate/carob or avocado on popcorn - unless someone would like to come up with a recipe LOL). Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 " greenfury2004 " <greenfury2004 > Thanks for that tip - I'd not come across it before ;=) I use avocado as a > buttery > spread - but just for savoury sandwiches. No reason it wouldn't work well if > all > kinds of things - especially if you disguise the green (as in chocolate) in > order > not to frighten the unwary ('Moooooom! This popcorn turned greeeeeen!' - > although I'm not advocating either chocolate/carob or avocado on popcorn - > unless someone would like to come up with a recipe LOL). No, but I would advocate having nutritional yeast flakes on popcorn! -e. Quote Link to comment Share on other sites More sharing options...
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