About 2 months ago I changed from using margarine to butter about half the time. For toast and even for light frying, I can tell a world of difference.
First, the background. My dad always liked butter. Mom started buying and using margarine back in the early ‘60s. I could taste little difference between margarine and butter back then and continued to use margarine through the years. LOML and family went off to Japan in January of 1986. We came back to the States several time between then and the winter of ’91.
In ’91-92 I noticed something different. Either the bread changed in the USA or the margarine changed, or both. Most loaf bread (sliced) just didn’t taste quite right. And toast with margarine was just not as crisp. IF not eaten immediately, the bread seemed slightly soggy. I never had this problem in Japan.
This kept nagging at me to find out the difference, and I basically gave up eating buttered (margarine) toast on this side of the ocean because of this. This past winter, I started to cook (fry) a couple of eggs using a few pats of margarine. The margarine melted, then it boiled, steam was released and it took a couple of minutes before only oil was there. Whoa! That margarine had to be 20% water.
This past week, I made two pieces of toast and buttered one and added margarine to the other.
Results:
Margarine toast was soggy almost immediately;
Buttered toast remained crispy.
I'm giving up the watered down margarine!
By the way, I have lost 10 pounds since I started using butter daily about three weeks ago. I am not quite sure how this equates to healthy living. I don’t overdo it but use about a pat of butter daily, or maybe two if cooking eggs.
One tip for buttering toast: Butter doesn’t spread like whipped margarine, so I cut butter into pats, place a pat on the toast and use a Harbor Freight heat gun on the butter. In about 10 seconds, it is fully melted. Toast is crisp too. Finally, I can eat and enjoy toast like I used to!
First, the background. My dad always liked butter. Mom started buying and using margarine back in the early ‘60s. I could taste little difference between margarine and butter back then and continued to use margarine through the years. LOML and family went off to Japan in January of 1986. We came back to the States several time between then and the winter of ’91.
In ’91-92 I noticed something different. Either the bread changed in the USA or the margarine changed, or both. Most loaf bread (sliced) just didn’t taste quite right. And toast with margarine was just not as crisp. IF not eaten immediately, the bread seemed slightly soggy. I never had this problem in Japan.
This kept nagging at me to find out the difference, and I basically gave up eating buttered (margarine) toast on this side of the ocean because of this. This past winter, I started to cook (fry) a couple of eggs using a few pats of margarine. The margarine melted, then it boiled, steam was released and it took a couple of minutes before only oil was there. Whoa! That margarine had to be 20% water.
This past week, I made two pieces of toast and buttered one and added margarine to the other.
Results:
Margarine toast was soggy almost immediately;
Buttered toast remained crispy.
I'm giving up the watered down margarine!
By the way, I have lost 10 pounds since I started using butter daily about three weeks ago. I am not quite sure how this equates to healthy living. I don’t overdo it but use about a pat of butter daily, or maybe two if cooking eggs.
One tip for buttering toast: Butter doesn’t spread like whipped margarine, so I cut butter into pats, place a pat on the toast and use a Harbor Freight heat gun on the butter. In about 10 seconds, it is fully melted. Toast is crisp too. Finally, I can eat and enjoy toast like I used to!
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