Butter or Margarine / Spread

once a month ill buy butter and an uncut loaf of "better" fresh bread otherwise its sunflower or olive based marge for me.
 
Butter doesn't last log enough for it to need refrigeration. Kerrygold is our preferred brand, though it is brick like if you do happen to fridge it
 
I use Lurpak or Anchor, depending on what was on offer at the time :p When I was a kid my Dad used to churn butter from milk from our cows (we had 2!) - from what I remember that tasted very good, although I was pretty young at the time so I'm sure I wouldn't have fully appreciated it!
 
- Apply a suitably sized cut of your favorite butter to your bread
- Microwave for 20 seconds
- It melts / spreads!

Magic.
 
Butter, prefer regular to the spreadable options too.

It is more difficult to spread but worth, we don't keep it in the fridge which helps somewhat.
 
Lurpack solid butter for cooking, Anchor/Clover (whichever is on offer) spreadable for everything else.
 
I use proper brick butter for cooking (and for spreading if it's soft enough). Been trying different brands recently to find the one I like best. So far, my favourite is Duchy Originals organic English butter with Anglesey sea salt. Bit poncy sounding but really nice butter.

For spreading when the brick butter is too hard, I use Lurpak spreadable; it's a lot tastier than margarine type spreads but not as tasty as proper butter - much easier to spread though.
 
bhavv said:
- Apply a suitably sized cut of your favorite butter to your bread
- Microwave for 20 seconds
- It melts / spreads!

Magic.
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In a moment of pure stupidity recently, I put the packet of butter that I had just bought (and therefore it was rock hard) into the microwave to soften it a bit so I could make a sandwich. What I didn't consider was that the wrapper had metal in. Queue a large bang and a big blue bolt shooting in the microwave. Gave me the fear, but the butter did soften and the microwave still works!
 
Ahleckz said:
In a moment of pure stupidity recently, I put the packet of butter that I had just bought (and therefore it was rock hard) into the microwave to soften it a bit so I could make a sandwich. What I didn't consider was that the wrapper had metal in. Queue a large bang and a big blue bolt shooting in the microwave. Gave me the fear, but the butter did soften and the microwave still works!
Click to expand...

...and shops sell underpants :p
 
topbanana said:
Unsalted butter for cooking and good bread. Normal salted otherwise.
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I've never bought unsalted butter - ever. Most of the recipes I've seen (savoury) that use unsalted butter have salt being added at some point later in the recipe :confused: I've never seen the point.

Does unsalted butter have some property that salted doesn't?
 
Stan_Lite said:
I've never bought unsalted butter - ever. Most of the recipes I've seen (savoury) that use unsalted butter have salt being added at some point later in the recipe :confused: I've never seen the point.

Does unsalted butter have some property that salted doesn't?
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I think in an ideal world I'd always use unsalted butter so I could manage the exact amount of salt added to a meal.

However, I'm lazy and I actually don't really mind if something is a little overly (or underly) salty, so I often use salted butter too.
 
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