Ben Collver wrote to Dave Drum <=-
Thanks for the recipe.
I did a quick search and found that margarine sometimes contains dairy ingredients to make it taste more buttery. Vegan butter, on the other hand, is guaranteed to not contain any animal products.
https://veganoga.com/is-vegan-butter-margarine/
But it's still *not* butter. Butter is a dairy product made from the
fat and protein components of churned cream. It is a semi-solid emulsion
at room temperature, consisting of approximately 80% butterfat. It is
used at room temperature as a spread, melted as a condiment, and used
as a fat in baking, sauce-making, pan frying, and other cooking
procedures.
I've been involved with butter at all stages frompulling on Bossy's
teats to make her give down her milk, to cranking the cream separator
and running the churn until I thought my young arm would fall off. To
eating the butter and cooking with it.
Calling a vegan product butter is as honest as the former guy claiming
he won the 2020 election.
Here's one of my all tie favourite things to do with real sweet creamery butter:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Louis Gooey Butter Cake
Categories: Cakes, Desserts
Yield: 18 servings
MMMMM----------------------------CAKE---------------------------------
3 tb (45 ml) milk; room temp
1 3/4 ts (5 g) active dry yeast
6 tb (85 g) unsalted butter; room
- temp
3 tb (45 g) sugar
1 ts (5 g) kosher salt
1 lg Egg
1 3/4 c (215 g) all-purpose flour
MMMMM--------------------------TOPPING-------------------------------
3 tb + 1 ts (50 ml) light corn
- syrup
2 1/2 ts (10 ml) vanilla extract
12 tb (170 g) unsalted butter;
- room temp
1 1/2 c (300 g) sugar
1/2 ts (3 g) kosher salt
1 lg Egg
1 c + 3 tb (145 g) A-P flour
Confectioners' sugar; for
- sprinkling
In a small bowl, mix milk with 2 tablespoons warm water.
Add yeast and whisk gently until it dissolves. Mixture
should foam slightly.
Using an electric mixer with paddle attachment, cream
butter, sugar and salt. Scrape down sides of bowl and
beat in the egg. Alternately add flour and the milk
mixture, scraping down sides of bowl between each
addition. Beat dough on medium speed until it forms a
smooth mass and pulls away from sides of bowl, 7 to 10
minutes.
Press dough into an ungreased 9" X 13" baking dish at
least 2" deep. Cover dish with plastic wrap or clean tea
towel, put in a warm place, and allow to rise until
doubled, 2 1/2 to 3 hours.
Set oven @ 350-#F/175-#C.
TO PREPARE TOPPING, in a small bowl, mix corn syrup with
2 tablespoons water and the vanilla. Using an electric
mixer with paddle attachment, cream butter, sugar and
salt until light and fluffy, 5 to 7 minutes. Scrape down
sides of bowl and beat in the egg. Alternately add flour
and corn syrup mixture, scraping down sides of bowl
between each addition.
Spoon topping in large dollops over risen cake and use a
spatula to gently spread it in an even layer. Bake for
35 to 45 minutes; cake will rise and fall in waves and
have a golden brown top, but will still be liquid in
center when done. Allow to cool in pan before sprinkling
with confectioners' sugar for serving.
By Melissa Clark
Yield: 16 to 20 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... As for butter versus margarine, I trust cows more than chemists.
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