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RUSTY_WOODS Posts: 1,007
2/1/20 12:41 A

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I prefer butter with my eggs, but ghee is good for my meat and vegetable stir fries. Tastes a bit different, but olive oil gets funky at higher temps, so it's either ghee or avocado oil.

I'd try some, and see what you like. Each fat has a slightly different flavor, so it depends on what you are cooking with it.



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MARYJOANNA's Photo MARYJOANNA Posts: 15,305
1/30/20 12:27 P

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I use whipped butter



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BLUEJEAN_GIRL's Photo BLUEJEAN_GIRL SparkPoints: (10,161)
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1/25/20 6:13 P

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I only use butter or ghee, no margarines.


"But a Constitution of Government once changed from Freedom, can never be restored. Liberty, once lost, is lost forever."

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SHOAPIE's Photo SHOAPIE Posts: 31,885
1/17/20 5:24 P

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Never tried it yet. I am partial butter, just can’t beat the taste!



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-POOKIE-'s Photo -POOKIE- Posts: 28,583
1/17/20 9:13 A

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I use it all the time. Eggs are delicious cooked in it. I also use it for all the curries I cook, as it adds the correct taste to Indian food.



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POPSECRET's Photo POPSECRET SparkPoints: (94,765)
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1/16/20 1:31 P

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Real butter isn't necessarily any better (or worse) than margarine.

When it first came out, margarine used to be made with hydrogenated oils to make them more solid at room temperature, which added trans-fats, which we now know are not healthy for us.

But today, most food companies have done away with hydrogenated oils and now use vegetable oils and a few other ingredients to mimic that solid-at-room-temp texture while still having a lower saturated fat content than butter.

It's really important to keep in mind that the number of ingredients really isn't the best way to judge the healthfulness of a product. Just because you don't recognize or can't pronounce something doesn't necessarily say anything about its effect on our bodies.

Personally, for daily use I use Land-o-Lakes "Butter with Olive Oil" for it's lower saturated fat content, spreadability, and taste. Also keep a variety of oils in the pantry and choose depending on what I'm making...and even keep real butter in the freezer for baking. They each have a place...you don't have to just choose one!



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URBANREDNEK Posts: 11,964
1/15/20 11:56 P

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Ghee has been clarified to remove the milk proteins and sugars, and so can be used for cooking at higher temperatures. It doesn't have the same sweet flavour as butter (since it has lost the proteins and sugars), more of a toasty / nutty taste, but definitely has a place in cooking. While I will make some if I have a specific recipe in mind that calls for it, I rarely find the extra effort or expense to be worth it.

Personally, I choose fats based on use (topping or cooking), flavour, and budget. My day-to-day cooking is done at medium heat, so extra virgin olive oil and butter are my usual choices (I'll use one or the other, or both, depending on flavour I want). I also keep avocado oil on hand for higher temp requirements such as roasting, or if I want a more subtle flavour.

For topping, I'll use toasted sesame oil or extra virgin olive oil on salads and some breads, while preferring butter on other breads (ghee just doesn't work for my tastebuds here).

For baking, I occasionally use lard (for savoury pie crusts or shortbreads), but most often butter. If the recipe needs oil, I'll go with avocado for the lighter flavour.

I haven't had margarine in a few decades, since I didn't like the flavour way back then. I have tried shortening in baking, but again I don't like the flavour. I won't use canola, coconut, or palm products (personal ethics), and find most other plant-based fats to be either wildly expensive or hard to find or just not worth the bother.

A couple of articles that I found interesting:
www.nutritionadvance.com/types-of-cooking-
fats-and-oils/

and www.nutritionadvance.com/butter-nutrition-
benefits-and-drawbacks/


Sir Terry Pratchett: "Science is not about building a body of known 'facts'. It is a method for asking awkward questions and subjecting them to a reality-check, thus avoiding the human tendency to believe whatever makes us feel good."

"The Inuit Paradox" ( discovermagazine.com/2004/oct/inuit-
paradox
): "...there are no essential foods—only essential nutrients. And humans can get those nutrients from diverse and eye-opening sources. "

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CATCHPSU's Photo CATCHPSU Posts: 1,127
1/15/20 8:26 P

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Real butter is always better than margarine



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LOTUS737's Photo LOTUS737 Posts: 6,310
1/15/20 11:55 A

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Ghee tastes like toasted/roasted butter, so there's a little bit of a nutty flavor. Think somewhere in between browned butter and plain butter.

Healthy choices and actions have positive impacts, even if the scale doesn't move!


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KRISTYREGIRA's Photo KRISTYREGIRA SparkPoints: (2,963)
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1/15/20 9:55 A

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I just heard of ghee. Who has used it and does it taste as good as butter. I've read that it's better to eat butter than a butter substitute. Have any of you looked at the ingredients in a butter substitute? I can't pronounce half of them. emoticon

Smile! - Candid Camera Isn't Watching, but I think many others are! Have a blessed, safe and happy day!
Hugs and Love - MiMi


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