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Cooking Level: Intermediate

Living In: Brooks, Alberta, Canada

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Lyndsayjoy is asking: (5 answers)
Good morning. I am used to baking with margarine but have decided to use real butter this year. Is there anything I need to keep in mind with the change? I remember making chocolate chip cookies with butter and they were really dark and crispy not at all what they usually turn out like with margarine.Thank you in advance for your advice :)

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Last updated: Dec. 13, 2012 6:57 am
Posted: Dec. 12, 2012 8:37 am
 
Answered by: manella
Dec. 12, 2012 8:42 am
Hi i use becel lactose free margaine for my baking,no one seems to know the difference between that and butter,most people that i know only use butter on shortbread cookies.Sorry,not much help.
 
Answered by: Marie C.
Dec. 12, 2012 8:43 am
It is fine to mix the butter and sugar well until light in color but do not over-mix after adding the dry ingredients. This will help the cookies from going flat.
Comments:
recipes need gluten
Dec. 13, 2012 6:54 am
agree with Marie, aksi if you undermix the sugar, butter, egg, you get cookies with very little spread. This has been a big experiment in our kitchen. My boys were trying to make my choc chip cookie recipe alone and they were getting mixed results. We realized the mixing time was the culprit.
 
recipes need gluten
Dec. 13, 2012 6:55 am
aksi? should be and if you
 
recipes need gluten
Dec. 13, 2012 6:57 am
you are in AB, can you find unsalted butter, seems around ED area all I can find is salted. It is ticking me off. I use parkay marg for some baking and it turns out well. Watch for it on sale at Sobeys and Superstore
 
Answered by: manella
Dec. 12, 2012 8:43 am
Also if you repost as a recipe request,you might get some recipes from the good folks here.
 
Answered by: janet7th
Dec. 12, 2012 9:09 am
When using butter in cookies, you may want to refrigerate or even freeze the dough prior to baking. I don't have much freezer space so I usually refrigerate the bowl of dough overnight or for as long as long as I can. If you have freezer space you can form the cookies and place them on a cookie sheet close together (so you should be able to put the whole batch of cookies on one sheet). When you are ready to bake, preheat your oven and then just put the frozen cookies onto sheets, spaced as you usually would, and bake right from frozen. If you don't need the whole batch at once, you can transfer the frozen dough balls to a sealed bag or container and freeze until you are ready for them. This will prevent them from spreading too much and getting crispy which results because the melting point of butter is lower than margarine. But you can't beat that butter taste!
 
Answered by: SC
Dec. 12, 2012 10:01 am
Great change to butter. All healthy oils and fats including butter have maximum temperatures they can be heated to before they oxidize, turning into bad fats. (Margerine is already oxidized, toxic fat due to the ingredients and processing.) Butter and extra virgin olive oil should not be cooked above 325 degrees. If butter turns brown it's way past oxidized. (Your too dark cookies were probably just baked too long.) You cannot smell anything when a fat/oil oxidizes, but you will see it begin to smoke (called the smoke point) if you cook it too hot by itself, without food. The only natural oil that can tolerate high heat is walnut oil according to our certified nutritionist. (Since there's no such thing as a canola plant, even expeller pressed canola is processed.) Glad you're going back to good old fashioned butter. You just need to adjust temps and cooking times. I pay a lot more for Organic Valley butter (their cows actually eat grass most of the year making it a healthy fat) because an ounce of prevention is worth a pound of cure!
Comments:
Lyndsayjoy
Dec. 12, 2012 10:05 am
Thank you!! Very helpful.
 
Dec. 12, 2012 3:38 pm
Acutally, butter has cholesterol while margarine contained hydrogenated vegetables, neither of which are considered health foods. I am not aware of anything bad (from a health standpoint) that happens to butter if heated too high other then the fact it burns and tastes bad. For baking, I would only use proven recipes that specify butter for best results. Margarine and butter and not direct subs in many recipes and you would have to fiddle with the other ingredients to get the desired results.
 
Dec. 12, 2012 3:54 pm
I always sub butter if margarine is called for without changing anything elae.
 
Dec. 12, 2012 3:55 pm
Elae = else
 
Lyndsayjoy
Dec. 13, 2012 6:14 am
I understand better now. I realize that marg and butter are not the same. I guess that is why they came up with crisco shortning all those years ago right? I am going to stick to baking with marg unless it calls for butter. I thank everyone for their advice.
 
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