Using imitation butter forsautéing?

Kent said:

Has anyone tried using one of the heart healthy imitation butter products
for sautéing?

We use EarthBalance and it works just fine.

http://www.earthbalance.net

serene

In article <[email hidden]>,

Kent said:

Has anyone tried using one of the heart healthy imitation butter products
for sautéing? I have used "I Can't Believe It's Not Butter" to a limited
degree without problem. I haven't tried sautéing or any other aspect of
cooking that taxes the capacity of the fat to withstand heat. As well, I
haven't seen any data about heat breakdown with any of these products.
Does anyone know how to make the "é" symbol? I've never been able to do
this. This "é" was pasted from the word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

If you're curious, try it and find out. I sometimes saute vegies in a
table spoon or two each of Smart Balance and olive oil. That combination
is healthy and the results turn out fine for me.

Kent said:

Has anyone tried using one of the heart healthy imitation butter
products for sautéing? I have used "I Can't Believe It's Not Butter"
to a limited degree without problem. I haven't tried sautéing or any
other aspect of cooking that taxes the capacity of the fat to
withstand heat. As well, I haven't seen any data about heat breakdown
with any of these products. Does anyone know how to make the "é"
symbol? I've never been able to do this. This "é" was pasted from the
word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

Funny thing: before the ubiquitous *they* decided margarine (or other butter
substitutes) were worse for you than butter, everyone since WWII sauteed
using margarine. I'm not quite sure on the WWII thing; I understand silk
was used to make parachutes so there wasn't silk for womens stockings but
I'm not sure what butter had to do with anything 🙂

Anyway, I say go for it. As long as you like the taste and you are
otherwise healthy, what's the problem?

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

Has anyone tried using one of the heart healthy imitation butter
products for sautéing? I have used "I Can't Believe It's Not Butter"
to a limited degree without problem. I haven't tried sautéing or any
other aspect of cooking that taxes the capacity of the fat to
withstand heat. As well, I haven't seen any data about heat breakdown
with any of these products. Does anyone know how to make the "é"
symbol? I've never been able to do this. This "é" was pasted from the
word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

Funny thing: before the ubiquitous *they* decided margarine (or other
butter
substitutes) were worse for you than butter, everyone since WWII sauteed
using margarine. I'm not quite sure on the WWII thing; I understand silk
was used to make parachutes so there wasn't silk for womens stockings but
I'm not sure what butter had to do with anything 🙂

Anyway, I say go for it. As long as you like the taste and you are
otherwise healthy, what's the problem?

Jill

Some of these butter substitutes actually have recommendations on the
containers about cooking with the products. However, one needs to own a
container turner tool to read what's on the other side of the box or tub.

"Doug Kanter" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

Has anyone tried using one of the heart healthy imitation butter
products for sautéing? I have used "I Can't Believe It's Not Butter"
to a limited degree without problem. I haven't tried sautéing or any
other aspect of cooking that taxes the capacity of the fat to
withstand heat. As well, I haven't seen any data about heat
breakdown with any of these products. Does anyone know how to make
the "é" symbol? I've never been able to do this. This "é" was pasted
from the word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

Funny thing: before the ubiquitous *they* decided margarine (or other
butter
substitutes) were worse for you than butter, everyone since WWII
sauteed using margarine. I'm not quite sure on the WWII thing; I
understand silk was used to make parachutes so there wasn't silk for
womens stockings but I'm not sure what butter had to do with anything
🙂

Anyway, I say go for it. As long as you like the taste and you are
otherwise healthy, what's the problem?

Jill

Some of these butter substitutes actually have recommendations on the
containers about cooking with the products. However, one needs to own
a container turner tool to read what's on the other side of the box or
tub.

Take Control Lite, an imitation butter states "Not recommended for baking
or frying."

Andy

Kent said:

Has anyone tried using one of the heart healthy imitation butter products
for sautéing? I have used "I Can't Believe It's Not Butter" to a limited
degree without problem. I haven't tried sautéing or any other aspect of
cooking that taxes the capacity of the fat to withstand heat. As well, I
haven't seen any data about heat breakdown with any of these products.
Does anyone know how to make the "é" symbol? I've never been able to do
this. This "é" was pasted from the word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

I can't answer your question about the fake butter but...

If you have a Mac and you want to make the é you just hit option + e and that
gives you the ´ and then you immediately hit the e a second time so the accent
is over the e. So, if you want á then you hit option + e and then a.

If you have a pc...I don't know, but you should have a character map somewhere
that shows you what the different keys make and the alt+ tags to get the right
symbol....at least that's how I did it 6 years ago, the last time I used a pc
with any regularity.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Doug Kanter said:

Quoted message said:

Some of these butter substitutes actually have recommendations on the
containers about cooking with the products. However, one needs to own a
container turner tool to read what's on the other side of the box or tub.

this sounds like an amazing tool or product! Do you think Williams Sonoma has
one?

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Doug Kanter said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

Has anyone tried using one of the heart healthy imitation butter
products for sautéing? I have used "I Can't Believe It's Not Butter"
to a limited degree without problem. I haven't tried sautéing or any
other aspect of cooking that taxes the capacity of the fat to
withstand heat. As well, I haven't seen any data about heat
breakdown with any of these products. Does anyone know how to make
the "é" symbol? I've never been able to do this. This "é" was
pasted from the word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

Funny thing: before the ubiquitous *they* decided margarine (or other
butter
substitutes) were worse for you than butter, everyone since WWII
sauteed using margarine. I'm not quite sure on the WWII thing; I
understand silk was used to make parachutes so there wasn't silk for
womens stockings but I'm not sure what butter had to do with
anything 🙂

Anyway, I say go for it. As long as you like the taste and you are
otherwise healthy, what's the problem?

Jill

Some of these butter substitutes actually have recommendations on the
containers about cooking with the products. However, one needs to own
a container turner tool to read what's on the other side of the box
or tub.

All I can say is my mom has had better cholesterol readings since she
started using Benecol rather than butter. She's 81 years old. Am I
supposed to argue with this? She uses it to saute, to spread on toast and
use with eggs for breakfast. Go for it, Mom! (she's my best friend, ever.)

Don't forget Mother's Day on 5/14!

Jill

at Thu, 11 May 2006 20:31:37 GMT in
<[email hidden]>, [email hidden]
(jmcquown) wrote :

Quoted message said:

Kent said:

Has anyone tried using one of the heart healthy imitation butter
products for sautéing? ...

Funny thing: before the ubiquitous *they* decided margarine (or other
butter substitutes) were worse for you than butter, everyone since WWII
sauteed using margarine. I'm not quite sure on the WWII thing; I
understand silk was used to make parachutes so there wasn't silk for
womens stockings but I'm not sure what butter had to do with anything 🙂

Mostly it had to do with what resources could be diverted into what areas.
Making butter required the use of land, labour, and people that in a war
situation could be better put to uses that served the more immediate needs
of the war machine. Meanwhile margarine by contrast was a by-product of the
same process used to make synthetic fuels for the war, and had the
convenient property of keeping longer so that it was more practical to send
to front-line troops. Hence the agricultural and manufacturing sectors
favoured margarine over butter, making it both more abundant and cheaper.
What I find more interesting is that the butter industry didn't recover
more substantially after the war. You'd have thought that, having lived
through years of deprivation, the consumers would have been only too eager
to return to the real thing. But instead they went for the cheap thing.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

The Bubbo said:

If you have a Mac and you want to make the é you just hit option + e and
that gives you the ´ and then you immediately hit the e a second time so
the accent is over the e. So, if you want á then you hit option + e and
then a.

If you have a Mac, please don't even think of using a wannabe newsreader
(like, for example, Pineapple News) with too long quoted lines and the
UTF-8 charset as a default. Feh!

Victor

Fats were used to lubricate machinery. Oil was in short supply
Butter Rationing;
http://archives.cbc.ca/IDC-1-69-1986-12744-10/on_this_day/life_society/twt

Kent said:

Has anyone tried using one of the heart healthy imitation butter products
for sautéing? I have used "I Can't Believe It's Not Butter" to a limited
degree without problem. I haven't tried sautéing or any other aspect of
cooking that taxes the capacity of the fat to withstand heat. As well, I
haven't seen any data about heat breakdown with any of these products.
Does anyone know how to make the "é" symbol? I've never been able to do
this. This "é" was pasted from the word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

I use Canola Harvest, and it works quite well, but has a low browning
temp so you have to watch it.

-L.
(can't help you with the accent grave)

Found this...
"With the German occupation of Denmark and Holland, two of the major
butter producing
countries of that time, butter was in short supply; therefore wartime
food rationing was
introduced for both butter and margarine.
To reduce inequalities and to follow government's wish to curb the
cost of living, the British
margarine industry voluntarily de-branded and standardised its packs.
This was organised
by one central organisation, Marcome Ltd, which co-operated with the
ministry of Food.
Two types of product were made: the more expensive Special and the
lower priced
Standard.
The profits from one subsidised the other. Due to the continued
shortage of oils and fats
long after the war had finished, these restrictions stayed in place
until 1954"

Andy

Victor Sack said:

The Bubbo said:

If you have a Mac and you want to make the é you just hit option + e and
that gives you the ´ and then you immediately hit the e a second time so
the accent is over the e. So, if you want á then you hit option + e and
then a.

If you have a Mac, please don't even think of using a wannabe newsreader
(like, for example, Pineapple News) with too long quoted lines and the
UTF-8 charset as a default. Feh!

Victor

Actually, I AM using Pineapple News and I like it a lot. Of all the ones I
tried it has the least irritating interface.

I email with the developer and give him suggestions so if there is an issue I
can toss it his way and let him know.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

jmcquown said:

Kent said:

Has anyone tried using one of the heart healthy imitation butter
products for sautéing? I have used "I Can't Believe It's Not Butter"
to a limited degree without problem. I haven't tried sautéing or any
other aspect of cooking that taxes the capacity of the fat to
withstand heat. As well, I haven't seen any data about heat breakdown
with any of these products. Does anyone know how to make the "é"
symbol? I've never been able to do this. This "é" was pasted from the
word "sautéing".
Does anyone have any thoughts? Thanks for any info about the "é".
Kent

Funny thing: before the ubiquitous *they* decided margarine (or other butter
substitutes) were worse for you than butter, everyone since WWII sauteed
using margarine.

"*They*," meaning those who rely on research published in reputable
scientific journals?

Quoted message said:

I'm not quite sure on the WWII thing; I understand silk
was used to make parachutes so there wasn't silk for womens stockings but
I'm not sure what butter had to do with anything 🙂

Anyway, I say go for it. As long as you like the taste and you are
otherwise healthy, what's the problem?

The problem is that trans fats are very bad for you. Unfortunately,
they don't often kill before people are past breeding age, so they do
almost nothing to improve the gene pool.

Quoted message said:

Jill

--Bryan

The Bubbo said:

Victor Sack said:

If you have a Mac, please don't even think of using a wannabe newsreader
(like, for example, Pineapple News) with too long quoted lines and the
UTF-8 charset as a default. Feh!

Actually, I AM using Pineapple News

Why do you think I mentioned it? :-)

Quoted message said:

and I like it a lot.

Now, *this* so-called reason is way more irritating than any interface.
I really don't care at all what people like or use to post to Usenet,
not even if it is OE, but I do care about what I get to read as a
result.

Quoted message said:

Of all the ones I
tried it has the least irritating interface.

Have you tried MacSOUP?

Quoted message said:

I email with the developer and give him suggestions so if there is an issue I
can toss it his way and let him know.

Please do. Issue 1: UTF-8 character set as a default. Issue 2: too
long lines (they should be 72 characters).

Victor

Kent said:

I have had good results making grilled cheese sandwiches with "I can't
believe it's not butter". I do it at a lower temp, though you should anyway
to melt the cheese properly.

Yes, I said you can use ICBINB. I said you couldnt' make it with
the "added calcium" version of that same product.

Witness:

Quoted message said:

Quoted message said:

Products with less than 80% cannot be labeled as margarine -
they're usually labeled "spread". Anything over 60% should be OK
for sauteeing. Be careful though. The ICBINButter original
product is 60-70% oil. But if you get the one with Calcium,
that's only something like 25%.

-sw

On Fri, 12 May 2006 00:48:03 -0000, [email hidden]

(Alex Rast) said:

at Thu, 11 May 2006 20:31:37 GMT in
<[email hidden]>, [email hidden]
(jmcquown) wrote :

Quoted message said:

Kent said:

Has anyone tried using one of the heart healthy imitation butter
products for sautéing? ...

Funny thing: before the ubiquitous *they* decided margarine (or other
butter substitutes) were worse for you than butter, everyone since WWII
sauteed using margarine. I'm not quite sure on the WWII thing; I
understand silk was used to make parachutes so there wasn't silk for
womens stockings but I'm not sure what butter had to do with anything 🙂

Mostly it had to do with what resources could be diverted into what areas.
Making butter required the use of land, labour, and people that in a war
situation could be better put to uses that served the more immediate needs
of the war machine. Meanwhile margarine by contrast was a by-product of the
same process used to make synthetic fuels for the war, and had the
convenient property of keeping longer so that it was more practical to send
to front-line troops. Hence the agricultural and manufacturing sectors
favoured margarine over butter, making it both more abundant and cheaper.

You sound like the butter industry LIKED the idea of margarine?

Nah!

I grew up in Illinois, and the butter industry got lawmakers in many
Midwestern states to make it illegal to sell margarine that had been
colored yellow -- didn't want it to look like butter.

We used to get it in a plastic sack/container. It was white! And
there was a little 'pill' of yellow food coloring which you could
break by pinching, and then you kneaded and kneaded and kneaded until
it was a lovely yellow color, like butter.

It was a fave kid thing to do!

Quoted message said:

What I find more interesting is that the butter industry didn't recover
more substantially after the war. You'd have thought that, having lived
through years of deprivation, the consumers would have been only too eager
to return to the real thing. But instead they went for the cheap thing.

Yup, they went for the cheap thing.

Probably, the butter industry kind of shot itself in the foot with
all its resistance to margarine, too.

I grew up eating Parkay or Blue Bonnet margarine, and loved it.

When I finally got real butter, I liked it better, but eventually
realized that, while they were different, one wasn't inherently
better than the other.

I use butter, now, but I wonder why?

Alan Moorman

=========================================