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Post by Webs on Dec 7, 2017 12:25:42 GMT -5
It's just margarine.
Which has been shown to be problematic for the digestive system and contains trans and saturated fats.
Labeling it as vegan butter doesn't make it not have trans and saturated fats.
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Post by sprite on Dec 7, 2017 13:19:31 GMT -5
i have never heard of this.
i'm either in a carnivore social bubble, or i live in a cultural wasteland.
i'll check the hippie food shop next time i refill my laundry detergent.
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Post by shilgia on Dec 7, 2017 13:41:25 GMT -5
Margarine has less saturated fats than butter. Margarine that's not stick margarine generally doesn't have trans fats. Mayo Clinic. Butter being healthier than margarine is a myth perpetrated by dairy lobbyists. Anyway, I don't know what vegan butter is. |
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Post by sprite on Dec 7, 2017 13:48:14 GMT -5
i thought margarine being healthier was a myth perpetrated by the petroleum industry!?!
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Post by shilgia on Dec 7, 2017 13:55:12 GMT -5
My understanding is that if you go by actual medical sources, it's non-stick margarine > butter > stick margarine.
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Post by kraken on Dec 7, 2017 14:16:00 GMT -5
We use Vitalite which is a plant based margerine. It may be worse than butter, but for my other half who has issues with too much dairy it's a blessing. It doesn't taste great if I'm honest, but I rarely eat bread/sandwiches so it's not a big deal to me.
As a veggie, I'm glad vegan is trendy right now - vegetarian selections are so much better at the moment than they used to be in both shops and restaurants.
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Post by libbyh on Dec 7, 2017 18:28:54 GMT -5
What's stick margarine and non-stick margarine? Don't understand those terms.
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Post by shilgia on Dec 7, 2017 18:34:01 GMT -5
Stick margarine here in the US is called that way because it comes in a stick, but elsewhere it may be more like a block. It's the harder type, that is generally used for cooking and baking. As opposed to the softer, spreadable type that usually comes in a tub and can be used to spread on bread.
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Post by Liiisa on Dec 7, 2017 19:10:09 GMT -5
"Non-stick margarine" sounds like it's coated in Teflon.
I eat butter at home, but had vegan butter type thing at a vegan restaurant around here and it was pretty ok! Not gross like the nasty tub margarine that's sort of like yellow Crisco.
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Post by libbyh on Dec 7, 2017 20:28:17 GMT -5
Stick margarine here in the US is called that way because it comes in a stick, but elsewhere it may be more like a block. It's the harder type, that is generally used for cooking and baking. As opposed to the softer, spreadable type that usually comes in a tub and can be used to spread on bread. OK, thanks. I guess we'd just call the stick one cooking margarine. |
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Post by Phar Lap on Dec 7, 2017 21:48:58 GMT -5
Not gross like the nasty tub margarine that's sort of like yellow Crisco. Haven't heard the term yellow crisco. The only Crisco I've seen here, is in a plastic bottle, it's liquid and kind of like the colour of wee and is a brand of vegetable oil. The only time I saw Crisco looking different was in the movie, "The Help" , when Minny (Jackson) is teaching Miss Celia (Celia Foote) how to cook. And she tells her you can do anything with Crisco - “Got gum in your hair? Squeaky door hinge? Crisco. Got bags under your eyes? Wanna’ soften your husbands’ scaly feet? Crisco. It’s the best for frying chicken."
and she reaches in the tin and there's this white coloured stuff which isn't liquid but a soft, solid. Minny and Crisco |
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Post by Liiisa on Dec 8, 2017 5:39:10 GMT -5
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Post by snowwhite on Dec 8, 2017 6:18:37 GMT -5
I think you can get coconut margarine these days? Probably tastes a bit better than other vegan options, no idea as to health benefits or lack thereof. ETA and now I've been googling vegan butter and found a recipe. |
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Post by sprite on Dec 8, 2017 10:39:49 GMT -5
is solid white crisco not used around the world??
it's one of those things i haven't used since i was 12, but sort of assumed everyone had something similar.
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Post by ozziegiraffe on Dec 10, 2017 5:52:11 GMT -5
is solid white crisco not used around the world?? it's one of those things i haven't used since i was 12, but sort of assumed everyone had something similar. I think it may be what we call copha in Australia, which is mostly used for making chocolate crackles. |
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Post by Queen on Dec 10, 2017 14:35:21 GMT -5
is solid white crisco not used around the world?? it's one of those things i haven't used since i was 12, but sort of assumed everyone had something similar. Not by brand no. It's vegetable shortening, but I don't think I've ever cooked with it. |
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Post by kraken on Dec 10, 2017 15:43:23 GMT -5
is solid white crisco not used around the world?? it's one of those things i haven't used since i was 12, but sort of assumed everyone had something similar. I've had to google this - it would appear Crisco/shortening is some sort of lard-like thing used for baking? I have to say I've personally never come across it outside a US/Canada context. |
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Post by Liiisa on Dec 10, 2017 16:00:41 GMT -5
IMO Crisco is disgusting; it lends a nasty petroleum-like texture to everything it's used in. The only thing I've ever used it for was when I worked in a restaurant and made big batches of pie crust; adding a little Crisco to the butter crust made it easier to handle, less liable to fall apart when being rolled out... but otherwise, ugh.
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Post by snowwhite on Dec 11, 2017 7:04:34 GMT -5
Is it like Trex?
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Post by Queen on Dec 11, 2017 13:46:46 GMT -5
Trex is a brand name for vegetable shortening according to google, although how alike Trex and Crisco are I really don't know. We need an international tasting panel to sort this out  |
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Post by Liiisa on Dec 11, 2017 19:26:26 GMT -5
I did a search "Is Trex the same as Crisco," and the forum I ended up in seems to make it seem as though they are at least equivalent. The first I thought of when I saw "Trex," however, was T. rex, which is really not anything like Crisco at all. Someone else can volunteer for the tasting panel; I think it tastes like brake fluid. (Ok, ok, what I imagine brake fluid might taste like.) |
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Post by princessofpenguins on Jan 6, 2018 15:44:50 GMT -5
is solid white crisco not used around the world?? it's one of those things i haven't used since i was 12, but sort of assumed everyone had something similar. Eww, no! |
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Post by tucano on Jan 6, 2018 16:05:49 GMT -5
On a cookery show this morning they were making a vegan chocolate mousse with some kind of pureed tofu.
It didn't sound too appealing but I guess you never know till you try.
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Post by Liiisa on Jan 6, 2018 17:57:32 GMT -5
On a cookery show this morning they were making a vegan chocolate mousse with some kind of pureed tofu. It didn't sound too appealing but I guess you never know till you try. I've had that, and it was actually really good! |
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Post by Bastet on Jan 6, 2018 19:57:41 GMT -5
I love butter and since it turned out that saturated fat isn’t the enemy we were trained to believe - I’m never eating margarine again.
What I don’t get is vegan ‘cheese’ and fake meat products that doesn’t taste like the real thing and the consistency isn’t the same either.
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Post by Liiisa on Jan 7, 2018 7:35:29 GMT -5
I love butter and since it turned out that saturated fat isn’t the enemy we were trained to believe - I’m never eating margarine again. What I don’t get is vegan ‘cheese’ and fake meat products that doesn’t taste like the real thing and the consistency isn’t the same either. Yeah, mostly the real thing is better, but the people who are vegans for animal rights/environmental reasons appreciate all that other stuff being there. |
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Post by kraken on Jan 7, 2018 7:45:40 GMT -5
I love butter and since it turned out that saturated fat isn’t the enemy we were trained to believe - I’m never eating margarine again. What I don’t get is vegan ‘cheese’ and fake meat products that doesn’t taste like the real thing and the consistency isn’t the same either. Yeah, mostly the real thing is better, but the people who are vegans for animal rights/environmental reasons appreciate all that other stuff being there. And people who can't stand to eat meat because of what it is but still like foods that usually are made with meat. |
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Post by shilgia on Jan 7, 2018 11:23:31 GMT -5
Yup.
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Post by sprite on Jan 7, 2018 15:31:38 GMT -5
i made veg spinach dip with tofu. it was pretty good. i'll probably make it again, if i have time to compare the nutrition--i think it'll be a lot less calories and sugar than the normal stuff.
i sometimes think that if a person is excluding certain foods from their diet, it's not always healthy to try and make fake ones. the emphasis is then on 'all the food i want but can't have' rather than focus on what is available to thm, and celebrating a new world of fat.
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Post by rikita on Jan 10, 2018 4:46:30 GMT -5
My understanding is that if you go by actual medical sources, it's non-stick margarine > butter > stick margarine. is that from healthiest to least healthiest or the other way around? mr. r. always eats margarine (lätta), and since i don't eat margerine or butter usually (butter sometimes on special occasions but not in every day life) we don't usually have butter at home, so a. eats from that, too ... so i am wondering if that is very unhealthy for her ... |
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