I can't believe it's not butter

Who uses this? Hubby has been a rabid butter fan all of his life, but
now he's cutting fat out of his diet, so he bought some I Can't
Believe it's not Butter. It has no trans fat, but it has partially
hydrogenated soybean oil. I'd done my best to stay away from
hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
quandary. Is it ok or not?

I told him we still need to buy butter because I'm not cooking with
that stuff.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> ha scritto nel messaggio
news:gem6949f967hmfqmgj45smr5qllp6m2umq@4ax.com...
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>

I don't get the asvantage,. I'd get really conscious of how much fat of all
kinds was in and on my food before I would eat that.

On 2008-08-01, sf <sf> wrote:

> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?

I don't like it, but for different reasons. Mainly, it's either melting in
the heat or hard as cold butter. For a butter lover, this should not be a
prob, but if you are gonna go "margerine", there are better choices.

I've run up against my mom who is a magerine freak. I'm a butter nut, all
the way. She buys whatever is on sale, much like myself and butter. But,
the diffs between margerines is HUGE!, unlike most butters. Of all the
margerines I've experienced, I ...and she.... prefer Canola Harvest, which
seems to have mysteriously disappeared from local market shelves. Not
sure if it went out of business, or just not in demand, here (Orowheat was
recently dropped from one market's shelves). Good stuff. Great flavor and
texture. Remains spreadable whether cold or warm.

> I told him we still need to buy butter because I'm not cooking with
> that stuff.

Good for you. I have my secret stash of butter.

nb

"sf" wrote in message news:gem6949f967hmfqmgj45smr5qllp6m2umq@4ax.com...
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

You can't cook with that stuff - there's water in that their MIX.

IMHO butter/olive oil is better than any other margarine

--
Old Scoundrel

(AKA Dimitri)

On 2008-08-01, Dimitri <Dimitri_C@prodigy.net> wrote:

> IMHO butter/olive oil is better than any other margarine

Testify!

"notbob" <notbob@nothome.com> wrote in message
news:slrng96og5.5kq.notbob@bb.nothome.com...
> On 2008-08-01, Dimitri <Dimitri_C@prodigy.net> wrote:
>
>> IMHO butter/olive oil is better than any other margarine
>
> Testify!

Hallelujah Brother!

http://www.snopes.com/food/warnings/butter.asp

Draw your own conclusions I use nothing but butter & EVOO my cholesterol
numbers are much much better since I stopped the marg.

Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let it
crust.

But then again I am neither a physician nor a nutritional expert.

I guarantee I am not going to fry an egg in Fleishman's spread or the other
ilk.


--
Old Scoundrel

(AKA Dimitri)



--
Old Scoundrel

(AKA Dimitri)

On Aug 1, 11:49*am, sf wrote:
> Who uses this? *Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. *It has no trans fat, but it has partially
> hydrogenated soybean oil. *I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). *So, now I'm in a
> quandary. *Is it ok or not? *
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West
I, for one, CAN believe it's not butter- not even close! I mostly use
butter, but lately, kinda like the Fleishmann's Olive Oil margarine.
That's only for eating on toast,etc. Ya can't cook with the stuff!

sf wrote:
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.


I'll let his doctor comment on the health properties.
I'll let your husband say whether it tastes like butter or not.
For me, when cooking, when a recipe calls for butter and I'm trying to
avoid butter, I either skip that recipe or substitute olive oil.
For me, when baking, when a recipe calls for butter and I'm trying to
avoid butter, I either skip that recipe or substitute nut butters or
corn oil.


--Lia

Dimitri wrote:
>
> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let
> it crust.


Let it crust? It's either a typo, or it sounds delicious. Tell me more.


--Lia

"merryb" <msg144@juno.com> wrote :
> Mae West
>I, for one, CAN believe it's not butter- not even close! I mostly use
>butter, but lately, kinda like the Fleishmann's Olive Oil margarine.
>That's only for eating on toast,etc. Ya can't cook with the stuff!

I LOVE Country Crock "Churn Style." I do cook with it, I just wait until the
water simmers off. I have loved real butter my whole life, but started using
this stuff in my 30s and now prefer it. Strange, I know. I especially like
eggs scrambled or fried in it, and I love it on bread. It makes toast soggy,
but the flavor is still great.

A little more on the subject of substituting margarine for butter--
That's what got us started on the whole Summer Croissant Project of
2008. The bakery where we'd been getting the occasional croissant
started substituting part margarine. We didn't taste the difference
right away. We didn't suspect anything at first, but over time, we
realized that something wasn't right. It's hard to explain. I'm not
even sure we could tell the difference in a side by side comparison, but
we realized that we didn't like the croissants as much as we used to,
asked, and learned they'd started putting margarine in them.


The next thing we knew, we were having a great time learning to make
them at home.


So maybe there's something good about butter substitutes after all.


--Lia

sf wrote:
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.

How can it have zero trans fats if it's partially
hydrogenated? The trans fats develop as the result
of a chemical equilibrium during hydrogenation.

The answer is serving size. If the serving size is
small enough, and the amount of trans fat in that
serving is small enough (below 1 gram, I believe),
the manufacturer is allowed to claim zero trans fat.

When I was about 18, I became sufficiently alarmed
by the whole fat issue due to the biochemistry
course I took that summer (which was run by people
even more food-safety-centric than I am -- I wonder
what happened to those people) that I greatly reduced
my use of butter, and soon eliminated it completely
from my diet. Shortly before going butter-free,
I was using a knife on refrigerator-hard butter
to shave very thin slices (about 1 millimeter thick)
that I would use on my favorite foods, at that time
popcorn and bulgar wheat. That was a very helpful
transitional stage to going completely butter-free.

On 1-Aug-2008, sf wrote:

> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?

According to my Dr., I'm better off using modest amounts of real butter than
using any margarine, solid or "spread".
--
Change Cujo to Juno in email address.

On Aug 1, 1:28*pm, Julia Altshuler <jaltshu...@comcast.net> wrote:
> A little more on the subject of substituting margarine for butter--
> That's what got us started on the whole Summer Croissant Project of
> 2008. *The bakery where we'd been getting the occasional croissant
> started substituting part margarine. *We didn't taste the difference
> right away. *We didn't suspect anything at first, but over time, we
> realized that something wasn't right. *It's hard to explain. *I'm not
> even sure we could tell the difference in a side by side comparison, but
> we realized that we didn't like the croissants as much as we used to,
> asked, and learned they'd started putting margarine in them.
>
> The next thing we knew, we were having a great time learning to make
> them at home.
>
> So maybe there's something good about butter substitutes after all.
>
> --Lia

I believe it has it's place, but never in baking! You just can't get
consistently good stuff with margarine. BTW, after reading about your
croissant quest, I was wondering if you've tried making puff dough?
Same method, but no yeast, and extremely versatile. That's another fun
project most people don't attempt.

On 1-Aug-2008, "Dimitri" <Dimitri_C@prodigy.net> wrote:

> >> IMHO butter/olive oil is better than any other margarine
> >
> > Testify!
>
> Hallelujah Brother!
>
> http://www.snopes.com/food/warnings/butter.asp
>
> Draw your own conclusions I use nothing but butter & EVOO my cholesterol
> numbers are much much better since I stopped the marg.

Amen to that. Though I also use a bit of canola when EVOO's added flavor
isn't important.
--
Change Cujo to Juno in email address.

"Julia Altshuler" <jaltshuler@comcast.net> wrote in message
news:htCdnT8sd86a7Q7VnZ2dnUVZ_rHinZ2d@comcast.com. ..
> Dimitri wrote:
>> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let
>> it crust.
>
>
> Let it crust? It's either a typo, or it sounds delicious. Tell me more.
>
>
> --Lia


If the ice cream is cold enough the heavy cream will semi freeze and form a
frozen white crust on the top of the chocolate ice cream. It is the inverse
equivalent of a chocolate dipped ice cream cone where the chocolate forms a
hard shell.

Not recommended unless you're on a low carb high fat diet.

:-)


--
Old Scoundrel

(AKA Dimitri)

Julia Altshuler wrote:
>
> A little more on the subject of substituting margarine for butter--
> That's what got us started on the whole Summer Croissant Project of
> 2008. The bakery where we'd been getting the occasional croissant
> started substituting part margarine. We didn't taste the difference
> right away. We didn't suspect anything at first, but over time, we
> realized that something wasn't right. It's hard to explain. I'm not
> even sure we could tell the difference in a side by side comparison, but
> we realized that we didn't like the croissants as much as we used to,
> asked, and learned they'd started putting margarine in them.

The way I look at it is that you should budget
a certain limit on calories in your diet for
saturated fat. Now, how do you want to spend
that budget?

a) Margarine
b) Butter
c) Chocolate (yes, this one!)
d) Bacon fat remaining in crispy-fried bacon (YES! That too!)

Spending any of that budget on margarine makes
no sense to me. For the calorie cost of a
margarine-soaked piece of toast, I can have
six strips of bacon. Give me the bacon!

sf wrote:
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

Butter is better! Recent research (darn, I can't remember where I'd
read that) indicates that butter fats are not nearly as harmful as the
so-called substitutes. Stick with the good stuff <G>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Dimitri wrote:
>
> "Julia Altshuler" <jaltshuler@comcast.net> wrote in message
> news:htCdnT8sd86a7Q7VnZ2dnUVZ_rHinZ2d@comcast.com. ..
>> Dimitri wrote:
>>> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and
>>> let it crust.
>>
>>
>> Let it crust? It's either a typo, or it sounds delicious. Tell me more.
>>
>>
>> --Lia
>
>
> If the ice cream is cold enough the heavy cream will semi freeze and
> form a frozen white crust on the top of the chocolate ice cream. It is
> the inverse equivalent of a chocolate dipped ice cream cone where the
> chocolate forms a hard shell.

Holy Smoke! :-)

>
> Not recommended unless you're on a low carb high fat diet.
>
> :-)
>
>

The Cook wrote:
>
> Crisco no longer has any measurable (reportable) trans fats.

It's most certainly measurable, but scoots under the wire
for being reportable.

I predict a comeback for good quality, zero trans fat
pork lard.