Using butter vs margarine on toast?!
Using butter vs margarine on toast?
My colleague suggests that margarine makes toast limp in a way that butter does not. He believes there is some science behind how warm marge reacts with toast and weakens it more that warm butter.
I’ve tried Google and there doesn’t seem to be any prior art in this field of study, or perhaps the marge industry did the research, buried the results and silenced everyone involved?
Either way, regardless of the heath benefits of one over the other, can anyone shed any light on if it’s true that marge makes your toast limp. Would be especially interested to hear from anyone who has ever worked at Benjies.
Answers:
Very perceptive of you. We did do the research and we did SILENCE all those involved,
We never thought a curiouser mind would ever ponder such a deep thought, so our secret would be safe forever.
It seems we have a bit more silencing to do, if you would be as kind as to forward your address and a time that you may be stood in front of a window with the curtains open, we will take care of the rest.
But before we take care of this little problem I will answer your question, on the understanding it will go no further than you and I.
Butter is a organic product made from cows milk Margarine is made from plastic by products and is not recommended for human consumption and reacts badly with anything made of wheat. Don't tell anyone or I will need more bullets. See you soon.
Source(s):
Fellow people of the holy order of margarine
butter hardens everything, especially your arteries.
You and your tech buddies should have appiled to get on "Beauty and the Geek", you could have possibly one some money and got yourself out of that hellhole of existence your in...
das kannst du machen wiedu lustig bist, nur butter hatt mehr kalorien, schmelzen tut beides.
The science lies in how long you leave the toast before you lay your spread.
If you wack it on while its hot, its gonna make it soft/soggy.
If you leave your toast to stand and cool off a bit, it retains its strength, so you when you spread it remains firm. (best is butter on taste and health level) even margerines like the blue flora one with omega 3 etc. is actually highly procesed and contains lots of trans fatty acids (not good)
I have toast every day and use Earth Balance spread and it is just like butter and my toast is not limp. Maybe some margarines are too oily and make toast limp?
Butter or margerine on toast. who is better? there's only one way to find out...FIGHT.
Seriously, I eat both, I EAT BUTTER WHEN I'M AT MY FLAT AND WHEN I GO HOME TO MUMMY I SPREAD MARG ON MY TOAST. THEY BOTH TASTE AND SPREAD FINE. LURPAK IS SUPREME. YEKSHAMESH
you have way too much time on your hands lol
that is one of them conversations you have at 4 a clock in the morning when you have been out drinking all night, I love them conversations.
I personally hate it when my husband makes my toast then puts the (Clover) marg on right away as it sinks into the bread and turns it soggy, i prefer the butter to stay on top and not melt.
im not sure if clover is marg or butter, but i honestly dont think it makes a difference in how it effects the toast,
Good luck with your quest though, and let us know the outcome xxx
My dear TeachHead,
I don't think margarine will make toasts more limp than butter. Both of them will make a toast limp because when they are spread on hot toast, they both will melt into the toat - and we know what happens to toast when it gets wet, don't we?
The only factor that might make a difference is that the butter is cold - ie. hard to spread, which means that it will not melt into the toast as quick as margarine would. And because a toast will also get cold, it will not soften and melt the butter so then the butter will not "limp" the toast.
Having said all that, I shall now go and have a stiff drink and ponder the cosmic significance of your question and why I even attempt to answer it logically. Any food scientist out there have a better explanation I would like to hear it.
If you're using 'full fat' items it shouldn't matter. The only way that margarine could make toast soggier than butter would be if you were using one of the low-cal spreads that consist largely of water.