The thought that margarine is basically plastic scares me. I have a homemade margarine recipe that uses butter and oil and skim milk powder, it works pretty good and is spreadable. One thing that puts me off butter is the price (about 3 times as much as margarine where I am) and how solid it is, it's hard to spread. But the recipe I have makes the butter really spreadable and doubles the amount, and I can choose the oil I use, which is usually grapeseed cause it's light and has basically no flavor. Olive oil has such a strong flavor, I don't like it on toast with jam, hehe!
> I know that the French from France use
> butter and they are not that fat,also in
> other countries they use olive oil.
> When I make steaks in the pan, I use half
> and half: olive oil and butter.
> Most of the time I use margarine, but the
> new type which is made with olive oil and
> does not have transfat.