Comment on Butter

plyth@feddit.org ⁨3⁩ ⁨weeks⁩ ago

• StickyDango@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I can’t remember. I’m sure it said “spreadable butter”, so it’ll have vegetable oils in it to make it soft.

  source
• starlinguk@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  You can get butter that’s been mixed with oils to make it more spreadable.

  source

  • brb@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    Do people actually use butter butter as a spread?

    source

    • syklemil@discuss.tchncs.de ⁨3⁩ ⁨weeks⁩ ago

      Who doesn’t? Majority lactose intolerant nations?

      source

      • too_high_for_this@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        Butter is basically lactose free.

        source
    • starlinguk@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      The Brits, se Germans, ze French and de Dutch do, yes (don’t know about the rest of Europe).

      Marmite on toast with lashings of butter. Yum.

      source

      • southsamurai@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        Hell yeah :)

        source
      • Chef_Boyargee@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        Sorry mate, you seem to have spelled Vegemite wrong

        source

        • -> View More Comments
      • brb@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        That’s wild. In Finland butter is only used for cooking. For everything else we use butter+oil spread like Oivariini or Ingmariini

        source

        • -> View More Comments
    • southsamurai@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

      Oh, hell yes! That’s one place where butter is much more enjoyable than any of the margarine varieties.

      Don’t get me wrong, margarine (despite its many drawbacks) has its place in cooking. But butter is my preference as a fat spread. You get a less single note flavor for one thing. Since the taste doesn’t come from a chemical being added, you get more complexity even with shitty butter (mass produced butter is usually produced by cows fed very limited diets).

      It also spreads differently. When cold, it spreads difficult, compared to margarine. But this isn’t a bad thing in all cases. When room temp, or manipulated to soften it, it’s easier than margarine. But the key is that you get a slightly less uniform spread. While this may or may not be a benefit to everyone, it does lead to the experience being varied. Margarine tends to spread very evenly in comparison.

      source
    • naeap@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

      What else should I do with it than spread it on a bread?
      Besides obviously cooking with it, but in a bread, yeah, it’s getting spreaded

      source

      • starlinguk@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        Bake cakes and biscuits (cookies)!

        source

        • -> View More Comments
    • wieson@feddit.org ⁨3⁩ ⁨weeks⁩ ago

      Yes.

      source
    • luxadazy@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

      yes, i have a stick on the counter in a butter dish. if it sits out too long i use it to cook.

      source

      • Onomatopoeia@lemmy.cafe ⁨3⁩ ⁨weeks⁩ ago

        What is this “sits out too long”? Haha

        source