/ck/ - Food & Cooking

you can't make (((Authtentic))) buffalo sauce without it.

My grandma. She also drinks skim milk.

>>10398187
I use it for margarine soup.

Yeah, heart patients. Most cardiologists will recommend Fleischmanns margarine to patients that have had a cardiac event.

>>10398211
Wait what happened to the emerging data that suggested that saturated fat does not increase the risk of heart disease

>>10398344
got debunked. You're not going to find a health professional that will say saturated fats are good for you since the research isn't there to suggest that it is.

Me. Smart balance.

I just like that artificial butter flavor and lightness.

I should switch to whipped cultured butter. I'd probably like it more.

>>10398206
lol your grandma is weak

>>10398187
My grandma swears that margarine makes her sweet tamales taste better than butter because "it isn't from animals". Me and my brother made some and used butter instead, and as expected they were better.
Also we use actual pork lard for savory tamales, while she uses this ultra processed american abomination of """""lard"""""", because "it doesn't taste so much like pork" and it does, because it tastes like nothing. Needless to say our savory tamales ended also better.

>>10398344
cholesterol and fats are pretty much fine for just about anyone that doesnt have some kind of medial problem. in fact they are necessary for many functions of the body.

>>10398607

The issue is the aggressive amounts we get in our modern diets. The fat producing qualities of saturated and trans fats is a godsend when living in environments where food is not a luxury and a daily meal is a struggle. Nowadays we can just eat til we bloat and die.

>>10398187
My parents do.

I never tasted butter until I was 18.

So many wasted years.

>>10398653
in america the food we eat in excess is carb by a huge margin, biggest bad effects fats have on people results from eating a large amount of carbs too.

I keep both around.

Butter is too hard and un-spreadable right out of the fridge but muh Country Crock stays spreadable right out of the fridge. So when I just don't care about flavor and all I have is wonderbread I'll just pull out the grey tub.

>>10398690
Yeah Americans consume the most sugar per capita by a pretty big margin. I think it's like 126g per day per person, while the second most is Germany at around 100g. The upper limit for most people should be around 40g, so the average American is consuming triple the amount of sugar that they should be.

Most people seem to have forgotten that trans fat from vegetable shortening was proven to be literally killing people though, but somehow a lot of people still think animal fats are unhealthier.

>>10398733
If you cut a few thin slices of butter, they'll soften up a lot more quickly compared to the whole stick, and become spreadable within a few minutes.

>>10398743
im sure sugar is high but im talkin any general refined carb, and with that i would estimate at least 300g

>>10398733

I got you senpai.

https://www.amazon.com/Original-Butter-Bell-Tremain-Collection/dp/B004Q9U4KM/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1522826098&sr=1-6&keywords=butter+bell

keeps your butter soft and spreadable on the counter.

>>10398862
As soon as you use it there will be air under it (it will not fill the hole in the butter) and it will go bad. Unsalten butter cannot be kept outside for longer than 2-3 days without going bad, no matter how dark. As long as this thing doesn't activly cool it down, it will get too warm and start going bad, like fresh milk.

>>10398187
Yes. And they are white and use it in place of buttering their bread.

My dumbass parents.

Jews who can't cook meat in dairy.

>>10399552
Dude, I keep a stick in my cupboard and it stays good for a week easy. And I don't have any fancy butter tray.

>>10398187
Since the Chinese import lots of German milk, Butter prices can be really high around here sometimes. I usually buy it when the Butter sits at around 2€/250g

>>10399736
>stick
You're a american. You mostly use salted ones. Guess what salt does.

>>10398187
Your mom

>>10398206
Your grandma is such a fucking soyboy.

I do

spreading cold butter is annoying

I do. I should stop, but it's a little cheaper and I was raised on it, so I don't mind the taste.

>>10399918
>cold butter
let me guess, you're american, right?

>>10398187
My dad.

>>10398681
My parents called margarine "butter," so it wasn't until around middle school that I discovered real butter is amazing.

>>10398681
Same here. My mother eventually switched to buying that brummle and brown yogurt based non butter. It was better than margerine at least.

>>10399552
>Unsalten butter
And you're a saltlet to? The cringe is strong with this one

>>10400155
Not him, but I always buy unsalted butter, simply because I can add more salt to what I'm cooking if I want more salt.

>>10400161
Not him, but I always buy salted butter, simply because I know my recipes and taste while cooking.

I get spreadable butter with canola oil. It's still mostly butter and it spreads easy. Not as easy as margarine I'll admit.

can't you just whip butter to make it more spreadable?

>>10398211
>Yeah, heart patients. Most cardiologists will recommend Fleischmanns margarine to patients that have had a cardiac event.
This. For people who are set in their ways and already robbed of all of life's joys, these whipped more spreadable spreads are simply less fat per recipe for cardiac patients. There's a bunch of water or air in there, and oodles of fake butter flavor, the right kinds of oils used and maybe added omega fatty acids and they can get it very thin.

Butter isn't as delicious as it used to be when it was cultured, fresh and salted more aggressively. So fake I can't believe it's not butter! is like the movie theatre butter of toast and corn on the cob for lots of people. It's also cheaper in more buy one get one sales. People can buy giant tubs for the same price as 4 sticks of butter.

>>10400168
>it's the muh salted butter doesn't ruin every fucking recipe due to there not even beeing a uniform amount of it in every butter on the market, therefore making every recipe taste different or even ruin it in case of pretty much any european one
It's hard to understand why non whites try to act as if their low hygiene actions are something to take pride in, like all those sand niggers with their "spices" to hid rotting meat.

>>10398513
Post recipe of delicious tamales.

>>10400197
>muh salted butter doesn't ruin every fucking recipe due to there not even beeing a uniform amount
You can't read a label, and that is sad. Plus you should only ever buy plugra. Why do you change butter brands all the time?

>>10400194
Without oil it's still going to be hard from the fridge.

>>10400253
But with air incorporating the butter it'll create more surface area to soften from ambient air.

>>10400257
Opposite, it will take longer to thaw because the aerated butter is a better insulator.

>>10400262
The reason restaurants whip butter is so that it melts faster, which it does.

>>10400268
They also don't serve it at fridge temp.

>>10400209
>implying that every recipe on this planets cares for you amerimutts and will list the specific butter to be used
And also:
>butter brands
You do know that unsalted butter is butter no matter what, retard? You literally have just to beat fresh milk to get it. It all tastes the same if you don't go out of your way to stick to colonial mesures to not let your butter get spoils due to not beeing able to refirgate it. Buying per default salted butter is like buying cocoa milk and trying to explain to everyone else why you can use it just like normal milk, because you know how much cocoa there is in it. Try to fight the urge to let your 56% side speak.

>>10400312
You didn't understand my post and started ranting like a retard.

>>10400338
>haha you didn't understand that I wasn't ironic
Anon, it's time to stop.

>>10400287
it's at fridge temp on the cold side of the kitchen.

>>10400340
Taste your food as you cook, it's what good cooks do. And you won't have to take time to salt your butter.

>>10399552
>there will be air under it
Thanks for posting this...I kind of assumed that but got one of these as a gift from my brother. He has yet to see me use it. I keep telling myself that I'll put it out next visit, where people would likely use up the butter during the weekend. Myself, I might use a pat every other day.

>>10400347
You can't to the proper dishes or some not at all, like butter creme and related stuff. If you think you can't taste the salt out of the resulting food you are either retarded or have a fucked up diet with prolly to much salt in it to begin with.

No one in the whole of europe uses salted butter, no recipe calls for it. You are just stuck with it for historical reasons and still try to claim there is no difference in taste. No benefits, with all the downsides.

And who in their right mind salts their butter? Do you it that shit pure? I want to taste the seranno or chizero I put on it not the fucking colonial salt in the butter. Oh, I forgott, you lards only eat Kraft Singles.

>>10400366
>like butter creme and related stuff
Oh so desserts, sorry I thought I was talking to a man.

>>10400402
>haha I take my masculinity from not beeing able to enjoy non-savory dishes
Pathetic.

>>10400420
Yeah, keep eating your macaroons and tea sandwiches you fruit.

>>10398504
>>10399906
the fuck is wrong with skim milk

>>10400433
All carbs, no fat content, shit texture, tastes like water.

>>10400468
the first 2 things are not bad and the last 2 things are subjective

>>10400475
>the first 2 things are not bad
They literally are, though.

>and the last 2 things are subjective
Definitely not.

You are consuming a nutritionally-inferior product that tastes worse. Skim milk is for idiots who believe outdated, sugar industry-sponsored research from the 40s that fat is evil and will make you fat.

>>10400485
nobody said fat was evil, lmao, you're fucking retarded.

if caloric reduction is the goal, skim milk is fine. also, the fat in milk has few if any redeeming qualities and it'd be better coming from a different food.

>bad texture
>tastes like water
embarrassing. bet you also don't like mushrooms.

>>10400433
Only soyboys like skim milk, his grandma is going to become feminized if she keeps consuming skim milk.

>>10400553

>>10400553
>his grandma is going to become feminized
Anon, do you not know about menopause? She probably needs it.

>>10398187
Dumb vegans.

>>10398187
>Do you know anyone who still buys margarine?

Sisters husband - he's lactose intolerant so he can't use butter.

My mother - she uses it for some kinds of baking.

Me - when I invite over previously mentioned sister's husband.

>>10398211
I thought that was just a vodka.

>>10400585
>sister's husband
cuck

>>10400422
I'm a Kraut, we live off meat, breat and butter. I know what I'm talking about, la creatura.

>>10400632
>I'm a Kraut
That's why you don't taste your food as you cook. I understand now, thanks.

My "butter" is 75% fat (68% is milk based and 32% is sunflower oil). Is this considered margarine?

>>10398360
On the contrary, you're not going to find a health professional willing to go against the masses and masses of other "established" health professionals who say sat fats are a direct cause for heart disease, which they are not. Most of the chemistry suggests an increased sugar intake over the past five decades is responsible for this trend. However, health care "professionals" are stupid, have a basic, if any, understanding of the underlying chemistry, and more importantly are incredibly stubborn and obstinate.

Everything in moderation.

Also wanted to add that it is imperative you differentiate sucrose from complex carbohydrates (starches, celluloses, fibers), the former being widely over-consumed in the US

>>10398187
My parents always hated margarine or any butter subs, always got that whipped butter which freezes solid from refrigeration so it was absolute shit to try and spread on toast. Meanwhile all my friends grew up using margarine, they were all fat fucks though probably because they were able to spread so much more stuff on their toast than I was.

>>10400844
>buying whipped butter.

>>10399552
you're supposed to smooth the top of the butter before replacing it

>>10400683
While you sound logical to yourself, cardiologists don't at all say "everything in moderation" because their nutrition literature states that someone needs no dietary fat when they have x number of occluded arteries. They do immediate restriction diets, down to an almost unmanageable level, and as such, they pawn it out to nutritionists, who follow AHA advice and actually put most critical patients on nearly vegetarian diets, and statin drugs. To comply with said diets maximum fat they tend to switch to those health margarine brands Hospitals serve that margarine too.

Also kosher rules. Butter is nice and all, but it won't be mixed up with some other uses of butter on the same plate. This is where margarine has a market in public places too.

>>10400920
There will still be a hole left. Go put an empty cup open side down under water. What do you see? Yes, the cup will not fill up, the water doesn't rise beyond the border of the edges. Are you people really that retarded?

>>10400932
>Are you people really that retarded?
says the guy who doesn't know how to fill an upside down cup with water.

My wife still buys it and its horrible. She also legit doesn't know the difference between margarine and butter despite my having explained it to her several times.

>>10398187
The only thing I use it for is making oven baked fries. It works really well to crisp then up.

>>10400938
That fucking crock closes shut without any space to jiggle and do tell me where the fuck there is enough space to even have so much water as to refill half a empty cup? As soon as you place it down, the water will pur out from above.

Good lord, one can really sell every shit there it to you mutts.

>>10400942
>My wife still buys it and its horrible. She also legit doesn't know the difference between margarine and butter despite my having explained it to her several times. I remember making butter in elementary school or in scouts once...shaking a baby food jar til we all got butter, and then having some butter bread

>>10400959
>That fucking crock closes shut without any space to jiggle
and there is where you are wrong; didn't read the rest.

my dad used it before he died.

>>10398187
vegans do it all the time. Oh wait, no I'm sorry, they buy "vegan butter" :^)

>>10398187
I started to noticed there is nothing called "butter" in my stores
Just shit that looks like butter with names like "good start" or "some shitty vitamin"
So I just end up buying a new kind every other week.

https://www.youtube.com/watch?v=nvJJ_IvLboo

I kind of like margarine. Not often, but sometimes it's a nice change of pace.

We keep both, butter is reserved for special things like making cakes or biscuits, margarine is for sandwiches/toast. Butter costs about $5.80-$6 (USD4.30) here for a 500gram block, but margarine is only $1.50. I know that it is bad for you but butter is way to expensive to use for everything.

>>10398187
my mom because she won't accept new discoveries about butter being healthier

>>10398187
I do.

>>10398187
Our boy Ja/ck/ does

You guys know margarine is one ingredient away from being plastic, right?

>>10398733

Just leave it out on the table.

Take it out first thing in the morning and put it back into the refrigerator after supper.

>>10398681
>>10400069
>>10400119
Same boat. I didn't know that country crock wasn't butter until I was an adult.

>>10402038
this is only because plastic is made from oil, ding dong. fat is just solidified oil, so butter is actually plastic. the more you know

>>10398187
Grandmas in every country

Except French ones

>>10400632
My German homie spreads salted butter on dark bread thick like cream cheese.

>>10403636
Stay waxy holmes

>>10398211
>eating trans fats will help with heart attacks
what did he mean by this

>>10400433

My roommate

>>10403734
It's an novelty thing over here, it's like buying crunchy peanutbutter packaged in all american f(l)agy shit.

>>10400969
Yes. you clearly didn't. Typical QVC Opfer.

i honestly dont like the flavor of butter and prefer using oil or margerine

i buy 3.25% milk though

>>1039818
Is trans fat free margarine bad?

>>10401755

I can tell from the thumbnail which anglo abomination that is.

>>10398187
Poor people do. So basically all of co/ck/s

>>10403768
Trans fats are no longer GRAS in the US. The whole 0 but not really 0 is no longer true, the most trans fats you get in the US now are in beef.