Butter help

Re: Butter help

Sandra Taylor RVN, MBVNA — Thu, 12 Mar 2009 11:40:57 GMT

[quote user="Kerry Haigh"]

YAY! I'm all for real sugar too, I hate all the sweetner crap it tastes yuk

[/quote]

Me too, its too sickly yuk

Re: Butter help

Kerry Spain — Thu, 12 Mar 2009 00:30:34 GMT

YAY! I'm all for real sugar too, I hate all the sweetner crap it tastes yuk

Re: Butter help

Caro Laithwaite VN — Thu, 12 Mar 2009 00:27:07 GMT

l am all for that Kerry. Better some pure than loads synthetic. But l am also the same about sweetners l am fanatical about proper sugar. If it has artificial sweetner l wont touch it, seen to many scary reports.

l also do not use lard but have always wanted to try dripping on bread or whatever that delicacy is meant to be just so l can try it. I know we used to keep all meat juices when l was a kid but we used it for cooking not on bread.

Re: Butter help

Kerry Spain — Wed, 11 Mar 2009 23:52:08 GMT

Sorry back to the original question, The more saturated with fat a substance is the more hard to digest it is. If you have a block of lard and a cup of olive oil which one would you rarther ingest? The olive oil right? To put it more simply arctic fish have to survive and swim in sub-zero temperatures but they remain supple and able to swim, this is because their bodies contian 'fish oils' you know the type which are supposed to be good for us (omega)? Well they have an incredibly low solidifying temperature as opposed to the block of lard which I mentioned. This means any fish oils ingested ususally remain liquid and are easy to digest. The lard however because it is saturated is not easy to digest and expell from the body leavs it more likely to remain in the body ie/ in the arteries, you've seen the horrible adverts on telly.

I hope this makes sense?!

Like I said before I would rarther eat a little bit of the more purer saturated stuff than the horrid synthetic crap, I don't mean the lard as such but butter as it softenes at room temperature as oppsed to lard

Re: Butter help

Kerry Spain — Wed, 11 Mar 2009 23:37:19 GMT

Hey you, I've lived by the motto a little bit of butter if far better than a lot of margerine for years. I work on this principle, butter is pure but has more saturated fats BUT margerine is kind of synthetic but less saturated. so I'd rarther eat somthing purer in smaller quantities than a lot of something 'man-made' where you don't really know what the hell is in it. Everything in moderation I say

Re: Butter help

Sandra Taylor RVN, MBVNA — Wed, 11 Mar 2009 22:25:29 GMT

CAro, when I initially read this, I thought yes butter goes hard once in fridge etc, but never actually noticed it myself, until the other night, I had left the butter out nad hubby was get that in the fridge or it goes rock hard if you leave it out too long then put it back in........ personally i was oblivious to this, but it seems more than you (my hubby) notices these things

Re: Butter help

Fiona Leathers — Tue, 10 Mar 2009 20:23:26 GMT

Yes its very similar and can be used in recipes which call for ghee.

I completely misread this thread the first time - I thought that we were looking for something that stopped the butter going really gooey - and got a website, which has the best invention ever. It is a little tub, which you put your butter in and it keeps it cool whilst out of the fridge.

I have one of these and I love it, butter is easily spreadable all the time without going really soft!

http://www.lakeland.co.uk/F/keyword/margarine+holder/product/2286

Re: Butter help

Mac Feather — Thu, 05 Mar 2009 23:17:18 GMT

is clarified butter the same as ghee?

Re: Butter help

Louise B — Thu, 05 Mar 2009 14:55:08 GMT

I think its a higher water content.

Re: Butter help

Caro Laithwaite VN — Thu, 05 Mar 2009 14:29:57 GMT

Thanks for "clarifying" that

Re: Butter help

Anonymous — Thu, 05 Mar 2009 14:11:37 GMT

it's when you warm the butter to seperate it from the milk solids and you can keep the butter longer in the fridge and it stays melted longer for dips and what not. :)

Re: Butter help

Caro Laithwaite VN — Thu, 05 Mar 2009 13:51:02 GMT

Opps forgot to say never made clarified butter have heard of it do not know what it is for.

Re: Butter help

Caro Laithwaite VN — Thu, 05 Mar 2009 13:50:30 GMT

Thanks Steph will look now and well SJ it is really beginning to bug me this butter lark and soft/hard thing

Re: Butter help

Anonymous — Thu, 05 Mar 2009 13:30:00 GMT

I think it's the milk solid to fats ratio and how they seperate when at room temp or above. Have you ever made clairified butter? This is a process of seperating these fats. also you might find this somewhat helpful. http://en.wikipedia.org/wiki/Butter it has some interestin facts and also some other crap lol but take it or leave it, it's still interesting. :)

Re: Butter help

S-J — Thu, 05 Mar 2009 13:27:15 GMT

Blimey caro, thats a bit deep, it sounds like it could be one of the BIG questions up there with how big is the universe, are there alians and why some one else uses alll the petrol but doesnt refill.