Butter and Margarine

What you spread on your bread and toast is a very personal choice. Try out different ones as you’ll find they have very varying tastes in spite of being made by similar methods. This is what we use:

Butter and Margarine

Butter and Margarine

  • Unsalted butter for baking, ‘Ultimate Scrambled Eggs’, pancakes and all sorts of savoury cooking. I never get the idea of using salted butter, as if you need salt, you can add your own and be more in control of how salted the dish turns out. You can also pretty much tell how salty butter is by looking at it. The paler the colour, the less salt there is in it, generally. SO if it has a really yellowy colour, chances are it’s quite salty.
  • If you want a healthier option but the taste of butter for pan-frying, use vegetable oil (not olive oil, the flavour is too strong) and add a small knob of butter.
  • Polyunsaturated margarine – for a healthier alternative on sandwiches and toast.
  • Spreadable butter – it has less saturated fat than standard butter and you can spread it on your toast when you’re still half asleep – genius!
  • Soft margarine – for making pastry and baking

 

 

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