• 4 Posts
  • 1.7K Comments
Joined 3 years ago
cake
Cake day: June 19th, 2023

help-circle


  • southsamurai@sh.itjust.workstoMildly Infuriating@lemmy.worldButter
    link
    fedilink
    English
    arrow-up
    8
    arrow-down
    1
    ·
    19 hours ago

    Can I assume it’s the weird little flipped up part that’s the problem, not the fact of it having been scooped into? Because while it wouldn’t bother me, it would mean that little section is more exposed to air and that can be a negative over time. Oxidation is rarely a good thing in that situation.

    If it’s just that it isn’t level, I don’t get the mild infuriation tbh.



  • Oh, hell yes! That’s one place where butter is much more enjoyable than any of the margarine varieties.

    Don’t get me wrong, margarine (despite its many drawbacks) has its place in cooking. But butter is my preference as a fat spread. You get a less single note flavor for one thing. Since the taste doesn’t come from a chemical being added, you get more complexity even with shitty butter (mass produced butter is usually produced by cows fed very limited diets).

    It also spreads differently. When cold, it spreads difficult, compared to margarine. But this isn’t a bad thing in all cases. When room temp, or manipulated to soften it, it’s easier than margarine. But the key is that you get a slightly less uniform spread. While this may or may not be a benefit to everyone, it does lead to the experience being varied. Margarine tends to spread very evenly in comparison.





  • It’s pretty tasteless overall.

    And when it comes right down to it, hydrogenated oils are their own nightmare. There’s really no perfect choices for every person in every situation.

    Like, lard and tallow work even better than butter in some applications, including some desserts. But then you run into the health side of things and vegetarians aren’t going to use them.

    I personally don’t like palm oil either. I find it unpleasant for mouth feel. I’m just saying that it fills a role that other things don’t, and does it in a way that’s a different set of problems.


  • Different use cases.

    Fats that are solid ( or at least not kept liquid) are not directly comparable to oils. They fulfill a different function in baked goods. In particular, pie crust with vegetable oil would fail totally. It wouldn’t hold up.

    Mind you, if you don’t object to hydrogenated oils, they can do the job. Yay margarine? But you can’t just dump 10 grams of canola into your biscuits and expect the results to look, taste, or feel like a biscuit. You’d get something, but it wouldn’t be the same.