Is There a Liquid margarine for Frying and Baking ?

A good question we all should have; I sure do. Using artificial butter products are OK, but you have to look at the capacity of the oil to take heat without breaking down, and its aqueous or water fraction. I have been trying "I can't believe it's butter" with some baked breads, with decent success. I don't think the product will work for frying, or for deep frying, though I haven't given it enough of a try. Usually I use olive oil, for frying, for making roux in sauces, and for pizza and other breads. the greater virginity the oil has the less heat it can take. At this moment, I am using canola for frying because it can take the heat. I, along with you sure would like to hear other's experience with this. What do you use? Thanks Kent

Feranija looking for trouble wrote in news:rk3cmd.dd.ln@127.0.0.1:

I have looked and looked. Can't find a thing. Personally I'm getting ready to go back to oil and sub the butter flavors. I have found nothing that will sub for a butter taste.

Use butter, it's not the villain it was once made out to be. Unless the baked good form a large portion of his/her diet, the serum cholesterol obtained from a piece of cake now and again will be of little effect. The average person makes about 75% of blood cholesterol in his or her liver, while only about 25% is absorbed from food.

To email, remove the "obvious" from my address.

I would forget about margarine and just use oil. I would also consider using butter or lard. Yes, they have some cholesterol, but they are better for you than margarine. If you are making pasty that needs solid fat, you can substitute one of the new trans-fat free products like Smart Beat (or Smart Balance) or the new Crisco in the green can. I would reserve the trans-fat free shortening for specific jobs like pie pastry, cookies, or cakes that use the creaming method. You can use oil for other baking and cooking jobs.

When you make substitutions, there will be differences in texture and flavor. That is something you have to accept for the benefit that you perceive in making the substitution. One thing you could try is to use some artificial butter flavor in your baked goods. The key is to use very little of the flavoring to give the impression that butter was used. If you use too much, it has leaves an unpleasant, "off" flavor that screams artificial flavor.

1) Sadly, it's an oft flouted myth that the level of serum cholesterol in our blood is directly linked to ingesting fats. The majority of the cholesterol in our blood is manufactured by our livers. 2) Fats, per se, aren't the problem. Your body desperately needs fats (cells can not be built/repaired without them). What it doesn't need are: hydrogenated fats, trans-fats. Like the kind found in shortening and margarine (among other things). Those fats can not be used by the body in any meaningful way.

I suggest that you use real butter. There's nothing that's "good for you" that can be used in its stead that retains the taste and texture you seek.

HTH, Dusty

I haved use Earth Balance spread in much baking and cooking...works wonderfully. Is softer than butter at room temp. blacksalt

There is a commercial product that seems to be butter-flavored oil. It looks like melted butter, but it never sets up. For the life of me, I cannot remember the name of it. I used it all the time in the restaurants. It would take the heat that butter would not. I've never found it retail.

There is also a "butter flavoring". It is like vanilla and is in the spice section of the grocery. You can't pour it on a baked potato, for example, because it is like vanilla (smells great; tastes awful), but you can put a

*drop* in boiling water, like for pasta or carrots etc and it will impart a wonderful butter aroma and flavor the item. Like vanilla, you can add *a drop* or so to the liquid you are adding to something like a cake or mashed potatoes and it gives a wonderful flavor. It could easily be added to oil for a buttery flavored oil. It is a less-is-more item.

For "table butter", there are items like Molly McButter and Butter Buds. Parkay also makes a "butter" in a spritz bottle that isn't butter.

Elaine, too

Elaine Parrish looking for trouble wrote in news: snipped-for-privacy@edison.ebicom.net:

I would kill for this. I'll pay almost any price. Trying to be heart healthy and a diabetic is quite a job. ANY help is appreciated.

I have bought the McButter stuff. I also have the spray junk. I put it on popcorn I'm thinking I just hope they come out with plain old lard I can eat *sigh*...

Michael

Howdy,

The product you want may be called "Squeezable Margarine." I know nothing about how it behaves in use, and know less about the health issues, but you can find it in any super market with the other butter and margarine products.

All the best,

I bought it from Sysco - the national food supplier. If you know anyone that owns a restaurant, they can order it for you. After I left the business, I would have friends order things for me that I could not get any longer. As well, the Hardin's Sysco where I ordered my supplies had a "open to the public" "store" where they sold things. You might check with local restaurants to see what they may know.

Check your local grocery store. They sell lard here. They should be able to order it for you. They might even order you a case of the liquid butter stuff. It came in gallon cans and you might have to buy a case to get it. It would be worth asking.

Elaine, too

Elaine Parrish looking for trouble wrote in news: snipped-for-privacy@edison.ebicom.net:

Elaine, this is such useful info for me... I can't tell you how much I appreciate it. Lots of my friends own restaurants and I just know Straubs can get it. Thanks so much again.

Michael

We have a chain of stores here (San Jose, CA area), called "Smart & Final". They are a "small warehouse store", that caters a lot to the food service people. I've seen liquid frying oil there,and it does look and (supposedly) taste like butter. You may have to buy a gallon, but not a case of gallons...

Dave

You're welcome, Michael. I hope that product is still around. I've been totally out of the business for 10 years. It was a great product. I used it for everything. Talk to your restaurant friends. There are a lot of commercial products out there that we can't buy retail. They had an imitation sour cream called, I think, Sokream, that tasted just like the real thing. It had a frige shelf life of ... oh,.. 400 years or so. Why they can't make retail stuff as good is beyond me. Good luck.

Elaine, too

Shedd's Spread Country Crock brand makes a product in a squeeze bottle.. (if you're in the US)

cholesterol, trans fat.. I'm out of it right now..so I don't knowif you can cook with it... It's MUCH better than "Butter Buds" It's not totally fat free, but notrans fat/cholesterol..Tastes great on items that have already been cooked.. which is theonly way I've used it, which is on popcorn, oatmeal, grits, baked potatoes etc..here's their FAQ for their products..

Did someone successfully used a liquid margarine as a substitute for a butter and a regular solid margarine, for baking and frying. If so, which one it is ? What are ingredients, I mean how to recognize it ? Thank you. .

Why not use real butter?

Margarine has been shown to be as bad for us to eat as butter, so why not use the real thing??

Alan Moorman

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Margarine and transfats have been proven unhealthy, but saturated fats have not, actually, unless they're found in donuts, fries, etc.

Butter tastes good, and it has natural lecithin.

Susan

"Susan" ha scritto nel messaggio news: snipped-for-privacy@individual.net...

Why don't you use soya oil? cheers

There are some instances where you can not substitute oil for a soil fat. Flaky pie pastry, croissants, Danish pastry, puff pastry, are examples. You can not laminate dough using oil. In some cases you can make the substitution. At that point it would make more sense to use canola or olive oil because they have healthy fat profiles - somewhat better than soybean oil. Others have pointed out that butter and lard do not necessarily contribute to your cholesterol levels. Moderation is the key. You also have to accept some trade-offs. When you use oil instead of butter, the texture and flavor change. In exchange, you MAY have some health benefits. I don't think you can have it all.