Is There a Liquid margarine for Frying and Baking ?

A good question we all should have; I sure do.
Using artificial butter products are OK, but you have to look at
the capacity of the oil to take heat without breaking down, and its aqueous
or water fraction.
I have been trying "I can't believe it's butter" with some baked breads,
with
decent success. I don't think the product will work for frying, or for deep
frying, though
I haven't given it enough of a try.
Usually I use olive oil, for frying, for making roux in sauces, and for
pizza and other breads.
the greater virginity the oil has the less heat it can take.
At this moment, I am using canola for frying because it can take the heat.
I, along with you sure would like to hear other's experience with this.
What do you use?
Thanks
Kent

"Feranija" <feranija@net...> wrote in message news:[email hidden]...

Quoted message said:

Is there some liquid margarine that can be used as a substitute for a
butter and a regular solid margarine, for baking and frying ? If so, which
one it is ? What are ingredients, I mean how to recognize it ? The one I
got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem with
a real butter and solid margarine are saturated fats and cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

Feranija <feranija@net...> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

I have looked and looked. Can't find a thing. Personally I'm getting ready
to go back to oil and sub the butter flavors. I have found nothing that
will sub for a butter taste.

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Feranija feranija@net... said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

Use butter, it's not the villain it was once made out to be.
Unless the baked good form a large portion of his/her diet, the serum
cholesterol obtained from a piece of cake now and again will be of
little effect.
The average person makes about 75% of blood cholesterol in his or her
liver, while only about 25% is absorbed from food.
http://www.hsph.harvard.edu/nutritionsource/fats.html

Ross.
To email, remove the "obvious" from my address.

"Feranija" <feranija@net...> wrote in message news:[email hidden]...

Quoted message said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

I would forget about margarine and just use oil. I would also consider
using butter or lard. Yes, they have some cholesterol, but they are better
for you than margarine. If you are making pasty that needs solid fat, you
can substitute one of the new trans-fat free products like Smart Beat (or
Smart Balance) or the new Crisco in the green can. I would reserve the
trans-fat free shortening for specific jobs like pie pastry, cookies, or
cakes that use the creaming method. You can use oil for other baking and
cooking jobs.

When you make substitutions, there will be differences in texture and
flavor. That is something you have to accept for the benefit that you
perceive in making the substitution. One thing you could try is to use some
artificial butter flavor in your baked goods. The key is to use very little
of the flavoring to give the impression that butter was used. If you use
too much, it has leaves an unpleasant, "off" flavor that screams artificial
flavor.

"Feranija" <feranija@net...> wrote in message news:[email hidden]...

Quoted message said:

Is there some liquid margarine that can be used as a substitute for a
butter and a regular solid margarine, for baking and frying ? If so, which
one it is ? What are ingredients, I mean how to recognize it ? The one I
got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem with
a real butter and solid margarine are saturated fats and cholesterol.

1) Sadly, it's an oft flouted myth that the level of serum cholesterol in
our blood is directly linked to ingesting fats. The majority of the
cholesterol in our blood is manufactured by our livers.

2) Fats, per se, aren't the problem. Your body desperately needs fats
(cells can not be built/repaired without them). What it doesn't need are:
hydrogenated fats, trans-fats. Like the kind found in shortening and
margarine (among other things). Those fats can not be used by the body in
any meaningful way.

Quoted message said:

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

I suggest that you use real butter. There's nothing that's "good for you"
that can be used in its stead that retains the taste and texture you seek.

HTH,
Dusty

Quoted message said:

Thank you.

Kent said:

Quoted message said:

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

I haved use Earth Balance spread in much baking and cooking...works
wonderfully. Is softer than butter at room temp.
blacksalt

Michael 'Dog3' Lonergan said:

Feranija <feranija@net...> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

I have looked and looked. Can't find a thing. Personally I'm getting ready
to go back to oil and sub the butter flavors. I have found nothing that
will sub for a butter taste.

--
...Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

There is a commercial product that seems to be butter-flavored oil. It
looks like melted butter, but it never sets up. For the life of me, I
cannot remember the name of it. I used it all the time in the restaurants.
It would take the heat that butter would not. I've never found it retail.

There is also a "butter flavoring". It is like vanilla and is in the spice
section of the grocery. You can't pour it on a baked potato, for example,
because it is like vanilla (smells great; tastes awful), but you can put a
*drop* in boiling water, like for pasta or carrots etc and it will impart
a wonderful butter aroma and flavor the item. Like vanilla, you can add *a
drop* or so to the liquid you are adding to something like a cake or
mashed potatoes and it gives a wonderful flavor. It could easily be
added to oil for a buttery flavored oil. It is a less-is-more
item.

For "table butter", there are items like Molly McButter and Butter Buds.
Parkay also makes a "butter" in a spritz bottle that isn't butter.

Elaine, too

Elaine Parrish <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Feranija <feranija@net...> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the
problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods
when recipe calls for a real butter.

Thank you.

I have looked and looked. Can't find a thing. Personally I'm getting
ready to go back to oil and sub the butter flavors. I have found
nothing that will sub for a butter taste.

--
...Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber
kitten. He now owns all keyboards and computing devices in the
household and has the final say on what is, or is not, posted.
Send email to dog30 at charter dot net

There is a commercial product that seems to be butter-flavored oil. It
looks like melted butter, but it never sets up. For the life of me, I
cannot remember the name of it. I used it all the time in the
restaurants. It would take the heat that butter would not. I've never
found it retail.

I would kill for this. I'll pay almost any price. Trying to be heart
healthy and a diabetic is quite a job. ANY help is appreciated.

Quoted message said:

There is also a "butter flavoring". It is like vanilla and is in the
spice section of the grocery. You can't pour it on a baked potato, for
example, because it is like vanilla (smells great; tastes awful), but
you can put a *drop* in boiling water, like for pasta or carrots etc
and it will impart a wonderful butter aroma and flavor the item. Like
vanilla, you can add *a drop* or so to the liquid you are adding to
something like a cake or mashed potatoes and it gives a wonderful
flavor. It could easily be added to oil for a buttery flavored oil. It
is a less-is-more item.

For "table butter", there are items like Molly McButter and Butter
Buds. Parkay also makes a "butter" in a spritz bottle that isn't
butter.

Elaine, too

I have bought the McButter stuff. I also have the spray junk. I put it on
popcorn I'm thinking I just hope they come out with plain old lard I can
eat *sigh*...

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

On 27 Nov 2005 04:03:28 +0100, Feranija <feranija@net...>

Quoted message said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

Howdy,

The product you want may be called "Squeezable Margarine." I
know nothing about how it behaves in use, and know less
about the health issues, but you can find it in any super
market with the other butter and margarine products.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Michael 'Dog3' Lonergan said:

Elaine Parrish <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I have looked and looked. Can't find a thing. Personally I'm getting
ready to go back to oil and sub the butter flavors. I have found
nothing that will sub for a butter taste.

--
...Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber
kitten. He now owns all keyboards and computing devices in the
household and has the final say on what is, or is not, posted.
Send email to dog30 at charter dot net

There is a commercial product that seems to be butter-flavored oil. It
looks like melted butter, but it never sets up. For the life of me, I
cannot remember the name of it. I used it all the time in the
restaurants. It would take the heat that butter would not. I've never
found it retail.

I would kill for this. I'll pay almost any price. Trying to be heart
healthy and a diabetic is quite a job. ANY help is appreciated.

I bought it from Sysco - the national food supplier. If you know anyone
that owns a restaurant, they can order it for you. After I left the
business, I would have friends order things for me that I could not get
any longer. As well, the Hardin's Sysco where I ordered my supplies had a
"open to the public" "store" where they sold things. You might check with
local restaurants to see what they may know.

Quoted message said:

Quoted message said:

There is also a "butter flavoring". It is like vanilla and is in the
spice section of the grocery. You can't pour it on a baked potato, for
example, because it is like vanilla (smells great; tastes awful), but
you can put a *drop* in boiling water, like for pasta or carrots etc
and it will impart a wonderful butter aroma and flavor the item. Like
vanilla, you can add *a drop* or so to the liquid you are adding to
something like a cake or mashed potatoes and it gives a wonderful
flavor. It could easily be added to oil for a buttery flavored oil. It
is a less-is-more item.

For "table butter", there are items like Molly McButter and Butter
Buds. Parkay also makes a "butter" in a spritz bottle that isn't
butter.

Elaine, too

I have bought the McButter stuff. I also have the spray junk. I put it on
popcorn I'm thinking I just hope they come out with plain old lard I can
eat *sigh*...

Michael

Check your local grocery store. They sell lard here. They should be able
to order it for you. They might even order you a case of the liquid butter
stuff. It came in gallon cans and you might have to buy a case to get it.
It would be worth asking.

Elaine, too

Quoted message said:

--
...Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Elaine Parrish <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Elaine Parrish <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

> I have looked and looked. Can't find a thing. Personally I'm
> getting ready to go back to oil and sub the butter flavors. I
> have found nothing that will sub for a butter taste.
>
> --
> ...Bacteria: The rear entrance to a cafeteria.
>
> All gramatical errors and misspellings due to Ramsey the cyber
> kitten. He now owns all keyboards and computing devices in the
> household and has the final say on what is, or is not, posted.
> Send email to dog30 at charter dot net
>

There is a commercial product that seems to be butter-flavored oil.
It looks like melted butter, but it never sets up. For the life of
me, I cannot remember the name of it. I used it all the time in the
restaurants. It would take the heat that butter would not. I've
never found it retail.

I would kill for this. I'll pay almost any price. Trying to be heart
healthy and a diabetic is quite a job. ANY help is appreciated.

I bought it from Sysco - the national food supplier. If you know
anyone that owns a restaurant, they can order it for you. After I left
the business, I would have friends order things for me that I could
not get any longer. As well, the Hardin's Sysco where I ordered my
supplies had a "open to the public" "store" where they sold things.
You might check with local restaurants to see what they may know.

Quoted message said:

Quoted message said:

There is also a "butter flavoring". It is like vanilla and is in
the spice section of the grocery. You can't pour it on a baked
potato, for example, because it is like vanilla (smells great;
tastes awful), but you can put a *drop* in boiling water, like for
pasta or carrots etc and it will impart a wonderful butter aroma
and flavor the item. Like vanilla, you can add *a drop* or so to
the liquid you are adding to something like a cake or mashed
potatoes and it gives a wonderful flavor. It could easily be added
to oil for a buttery flavored oil. It is a less-is-more item.

For "table butter", there are items like Molly McButter and Butter
Buds. Parkay also makes a "butter" in a spritz bottle that isn't
butter.

Elaine, too

I have bought the McButter stuff. I also have the spray junk. I put
it on popcorn I'm thinking I just hope they come out with plain old
lard I can eat *sigh*...

Michael

Check your local grocery store. They sell lard here. They should be
able to order it for you. They might even order you a case of the
liquid butter stuff. It came in gallon cans and you might have to buy
a case to get it. It would be worth asking.

Elaine, too

Elaine, this is such useful info for me... I can't tell you how much I
appreciate it. Lots of my friends own restaurants and I just know Straubs
can get it. Thanks so much again.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Elaine Parrish said:

Quoted message said:

Quoted message said:

>I have looked and looked. Can't find a thing. Personally I'm getting
>ready to go back to oil and sub the butter flavors. I have found
>nothing that will sub for a butter taste.
>
There is a commercial product that seems to be butter-flavored oil. It
looks like melted butter, but it never sets up. For the life of me, I
cannot remember the name of it. I used it all the time in the
restaurants. It would take the heat that butter would not. I've never
found it retail.

I would kill for this. I'll pay almost any price. Trying to be heart
healthy and a diabetic is quite a job. ANY help is appreciated.

I bought it from Sysco - the national food supplier. If you know anyone
that owns a restaurant, they can order it for you. After I left the
business, I would have friends order things for me that I could not get
any longer. As well, the Hardin's Sysco where I ordered my supplies had a
"open to the public" "store" where they sold things. You might check with
local restaurants to see what they may know.

We have a chain of stores here (San Jose, CA area), called "Smart &
Final". They are a "small warehouse store", that caters a lot to the
food service people. I've seen liquid frying oil there,and it does look
and (supposedly) taste like butter. You may have to buy a gallon, but
not a case of gallons...

Dave

Michael 'Dog3' Lonergan said:

Elaine Parrish <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

>
> There is a commercial product that seems to be butter-flavored oil.
> It looks like melted butter, but it never sets up. For the life of
> me, I cannot remember the name of it. I used it all the time in the
> restaurants. It would take the heat that butter would not. I've
> never found it retail.

I would kill for this. I'll pay almost any price. Trying to be heart
healthy and a diabetic is quite a job. ANY help is appreciated.

I bought it from Sysco - the national food supplier. If you know
anyone that owns a restaurant, they can order it for you. After I left
the business, I would have friends order things for me that I could
not get any longer. As well, the Hardin's Sysco where I ordered my
supplies had a "open to the public" "store" where they sold things.
You might check with local restaurants to see what they may know.

Quoted message said:

> Elaine, too

I have bought the McButter stuff. I also have the spray junk. I put
it on popcorn I'm thinking I just hope they come out with plain old
lard I can eat *sigh*...

Michael

Check your local grocery store. They sell lard here. They should be
able to order it for you. They might even order you a case of the
liquid butter stuff. It came in gallon cans and you might have to buy
a case to get it. It would be worth asking.

Elaine, too

Elaine, this is such useful info for me... I can't tell you how much I
appreciate it. Lots of my friends own restaurants and I just know Straubs
can get it. Thanks so much again.

Michael

You're welcome, Michael. I hope that product is still around. I've been
totally out of the business for 10 years. It was a great product. I used
it for
everything. Talk to your restaurant friends. There are a lot of commercial
products out there that we can't buy retail. They had an imitation sour
cream called, I think, Sokream, that tasted just like the real thing. It
had a frige shelf life of ... oh,.. 400 years or so. Why they can't make
retail stuff as good is beyond me. Good luck.

Elaine, too

Quoted message said:

--
...Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Feranija feranija@net... said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

Why not use real butter?

Margarine has been shown to be as bad for us to eat as butter, so why not
use the real thing??

Alan Moorman

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

x-no-archive: yes

Alan said:

Feranija feranija@net... said:

Is there some liquid margarine that can be used as a substitute for
a butter and a regular solid margarine, for baking and frying ? If
so, which one it is ? What are ingredients, I mean how to recognize
it ? The one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem
with a real butter and solid margarine are saturated fats and
cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

Why not use real butter?

Margarine has been shown to be as bad for us to eat as butter, so why not
use the real thing??

Margarine and transfats have been proven unhealthy, but saturated fats
have not, actually, unless they're found in donuts, fries, etc.

Butter tastes good, and it has natural lecithin.

Susan

"Susan" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

x-no-archive: yes

Alan said:

Feranija feranija@net... said:

Is there some liquid margarine that can be used as a substitute for a
butter and a regular solid margarine, for baking and frying ? If so,
which one it is ? What are ingredients, I mean how to recognize it ? The
one I got in a local supermarket doesn't melt well.

Because a family member has problems with a cholesterol, the problem with
a real butter and solid margarine are saturated fats and cholesterol.

Our goal is to retain a specific buttery flavour in baked goods when
recipe calls for a real butter.

Thank you.

Why don't you use soya oil?
cheers

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

Quoted message said:

"Susan" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

x-no-archive: yes

Alan said:

On 27 Nov 2005 04:03:28 +0100, Feranija <feranija@net...> wrote:

>Is there some liquid margarine that can be used as a substitute for a
>butter and a regular solid margarine, for baking and frying ? If so,
>which one it is ? What are ingredients, I mean how to recognize it ?

The

Quoted message said:

Quoted message said:

Quoted message said:

>one I got in a local supermarket doesn't melt well.
>
>Because a family member has problems with a cholesterol, the problem

with

Quoted message said:

Quoted message said:

Quoted message said:

>a real butter and solid margarine are saturated fats and cholesterol.
>
>Our goal is to retain a specific buttery flavour in baked goods when
>recipe calls for a real butter.
>
>Thank you.

Why don't you use soya oil?

There are some instances where you can not substitute oil for a soil fat.
Flaky pie pastry, croissants, Danish pastry, puff pastry, are examples. You
can not laminate dough using oil. In some cases you can make the
substitution. At that point it would make more sense to use canola or olive
oil because they have healthy fat profiles - somewhat better than soybean
oil. Others have pointed out that butter and lard do not necessarily
contribute to your cholesterol levels. Moderation is the key. You also have
to accept some trade-offs. When you use oil instead of butter, the texture
and flavor change. In exchange, you MAY have some health benefits. I don't
think you can have it all.

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

Quoted message said:

"Susan" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

x-no-archive: yes

Alan said:

On 27 Nov 2005 04:03:28 +0100, Feranija <feranija@net...> wrote:

>Is there some liquid margarine that can be used as a substitute for a
>butter and a regular solid margarine, for baking and frying ? If so,
>which one it is ? What are ingredients, I mean how to recognize it ? The
>one I got in a local supermarket doesn't melt well.
>
>Because a family member has problems with a cholesterol, the problem
>with a real butter and solid margarine are saturated fats and
>cholesterol.
>
>Our goal is to retain a specific buttery flavour in baked goods when
>recipe calls for a real butter.
>
>Thank you.

Why don't you use soya oil?
cheers

I do not think that soya oil tastes like butter!

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

x-no-archie: yes

Pandora said:

"Susan" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

x-no-archive: yes

Alan said:

On 27 Nov 2005 04:03:28 +0100, Feranija <feranija@net...> wrote:

>Is there some liquid margarine that can be used as a substitute for a
>butter and a regular solid margarine, for baking and frying ? If so,
>which one it is ? What are ingredients, I mean how to recognize it ? The
>one I got in a local supermarket doesn't melt well.
>
>Because a family member has problems with a cholesterol, the problem with
>a real butter and solid margarine are saturated fats and cholesterol.
>
>Our goal is to retain a specific buttery flavour in baked goods when
>recipe calls for a real butter.
>
>Thank you.

Why don't you use soya oil?
cheers

I don't fry stuff, for one thing. And soy oil would be way down on my
list of things to use if I did.

Susan