Butter & Margarine
The commodity often referred to as “butter” is sometimes margarine, soft margarine, and lately they have come out with a product that contains butter with added canola oil.
For baking, the “soft” or spreadable varieties of either butter or margarine will not work, since they contain liquid oils and/or water. Margarine in stick form, and real butter with nothing added works best. Shortening in a can, such as Crisco, also works well for cookies, cakes and pastries, though I wouldn’t attempt puff pastry with it!
HINT: Store brand or even name brand margarine is often cheaper than vegetable shortening, and works well in recipes calling for shortening. Just remember to reduce or leave out the salt.
The butter with canola tastes OK on toast and hot vegetables, but its uses are limited.
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