Blueband

Blue Band, Rama, Country Crock and Doriana are margarine brands from Unilever.

Is it not in your local store anymore? If not, it's available on the web.

again........

Butter.

Now you can see why I didn't get far the last time I asked.Dipstick

What? You have something against butter? It tastes better than margarine and is healthier. Maybe butter doesn't agree with top-posting name-callers.

Sigh. Vox, will you get off your butter-is-better-than-margarine hobbyhorse for at least *one* thread?

His point is that butter is *NOT* BlueBand margarine, and using butter will *NOT* re-create the flavor he is looking for in his baked goods.

Yes, we know that margarine isn't good for you. HOWEVER, when someone is looking to re-create a flavor from the past, it's just not the same.

-- Jenn Ridley : snipped-for-privacy@chartermi.net

Since only he knows what that brand of margarine tastes like, how could anyone suggest something equivalent? And, if we make suggestions for brands that aren't available in the UK, what good does that do anyone? Let's face it, margarine costs like 39 cents a pound. Why not go out and try what is available and use that since one can only use products that are being sold in their local market. Furthermore, once you start using margarine in baking there is more to consider than flavor. Something that tastes exactly like Brand X may be horrible in a cake. Also, there are differences in products sold under the same name from one county to the next. We have a huge international market that imports brands like Heinz that are made overseas. The formulas for the products are not the same as the domestic products. Butter is the gold standard in baking. Anything else is an approximation both in flavor and performance. It isn't a matter of being elitist, it is simply the truth. If you want to recreate something from the past, which isn't indicated in the message, then use what is available or ask the store manager if he/she can locate the exact product you need.

And even better doesn't contain hydrogenated vegetable oils!

Yep. For years we were told to avoid butter because of the cholesterol. Most of us, myself included, used margarine when we could and used butter with a lot of guilt. Now you can have the best of both worlds by using butter. It has the flavor and melting characteristics that are good for baking and it contains none of the trans-fats that result from the hydrogenation process. I just put 10 pounds of butter in the freezer because it was on deep discount for the holidays.

Fortunately we British are not as paranoid as some. And 10 pounds of butter is good for you ?

Speak for yourself. I've -always- baked with butter, even at the height of the anti-butter craze. (and I've *always* got 3-4 pounds in the freezer, as I buy it on sale. Right now, I think there's 8.)

However, I'm *not* going around telling someone who wants to re-create a recipe made with margarine that butter is going be "better". It's not. It may be 'better for you', and it may taste 'better' to someone else; but that's not what he's looking for, and therefore it's *NOT* better.

-- Jenn Ridley : snipped-for-privacy@chartermi.net

Get a grip. No one likes a drama queen. We're only talking about butter, not the cure for cancer.

It is better for you than 10 pounds of hydrogenated vegetable oil.

Pointless being sorry for saying Dipstick, you seem to earn the title with flying colours.

Butter and margarine are both madew with saturated fats so they are likely to increase your blood cholesterol. Just like what Vox said, transfats is the main issue with margarine, but butter is not innocent of it either as it contains also trans fats but in smaller amount but not the elaidi acid type which is due to the hydrogenation of vegetable oil but anoter form which is naturally made in the cows rumen.. with slightly different chemical composition .and it was found to be innocous trans fatty acid.. Therefore the lesser evil is to use butter and you got a bonus!....it taste much better with real honest to goodness , dairy fresh butter! In fact ....I wholeheartedly use butter in many of my bakery products as long as cost is not the factor. Even in high ratio cakes I prefer butter( if crumb color is not an issue) but add my own emulsfier to improve aeration and cake performance.

That is my position also. No one will claim that butter is good for you, especially not in large quantities. It is both a matter of moderation and a matter of degree. In that respect butter is a healthier choice than margarine, and less of either is better than more. There is no paranoia here as this is supported by research. However if someone wants to use margarine or a shortening like Crisco, that is entirely their business. I can't see getting all emotional about it. As for butter having a better flavor, I think that is a given. You never see margarine producers touting their products due to the rich flavor of artificial flavors. If flavor is mentioned, it is always in comparison to butter. They have "rich, buttery flavor," or are called "I can't believe it's not butter." When I see butter being advertised as having a "rich flavor indistinguishable to margarine" I will reconsider.

Oh, I'm completely devastated.