Cooking With Different Oils
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4- ButterButter: to eat or not to eat? This question has been debated for years by physicians, nutritionists and chefs. Once perceived as the heart's enemy, butter is now being recommended in small amounts because of its ability to break down more easily in the body than processed margarines and other spreads.
Despite the pros of butter, there are many obvious cons. The few nutrients found in butter are much healthier when derived from other foods. Butter is generally a high-fat, high-cholesterol food that should be consumed in small amounts.
How to use butter: Butter can be used in cooking (sauting, stir frying, pan frying) and baking, and can also be used as a spread or as an ingredient in dips or other sauces.
What to pair butter with: Creamy sauces, meat marinades, any baked dish (sweet or savory), and bread.
5- MargarineMargarine was introduced to the world as an alternative to high-fat, high-cholesterol butter. When margarine was created, however, it was loaded with trans fat, a substance that health professionals now know raises bad cholesterol, lowers good cholesterol and leads to a myriad of other health issues.
Although many current margarine makers have created trans-fat-free margarine (often called "soft margarine"), there are still many types that include trans fat. Here's the good, the bad and the ugly on margarine:
How to use margarine: Margarine can be used as a substitute for butter in many dishes, including as a spread (the most popular use), or for pan frying or sauting meat or vegetables.
Slab it on or spray it out...