There basically the same thing
Depends on what you are using it for. Margarine contains more water than butter. This can alter the texture of some food items. This is why some recipes state "no exceptions" when butter is called for in a recipe.
I have worked in many commercial kitchens and margarine has been conspicuously absent from all of them. Butter is better for everything.
There is butter flavored shortening that works well for baking but no margarine...ever.
Butter is better baby...
butter is FAR MORE BETTER THEN MARGARINE, considering that the chemicals in margarine is just one molecule away from being plastic!!!!!!!
while alot of people don't eat butter cause they think it's too high in fat, I only use butter, I just use alot less of it. I hope I never have to go back to margarine! cookies taste soooo much better with butter anyway!
butter
Better for what?
Better for your health? Better for cooking? Better for greasing your sidewalk to ensure the FedEx guy slips while delivering the neighbor's Christmas presents?
As far as health goes, the jury's honestly still out on that. Margarine is a MANUFACTURED food product, so there are no quality standards for it. There are all kinds of synthetic flavoring compounds in margarine that, frankly, no-one really knows anything about, and the hydrogenated oils that make most varieties of margarine stable at room temperature are KNOWN to be bad for you. Butter is natural and the ingredients are simple and, while maybe not GREAT for you, at least they're pronounceable (cream, salt, annatto)!!! However, butter does have a good deal of saturated fat in it and, if you eat a brick of it every day, it would likely turn you into Rosie O'Donnell.
Now then...for cooking? To a certain extent, it depends on what you're cooking. Butter tastes about 6 billion times better than margarine, so if it's just taste you're looking for, then it's butter all the way. However, butter is also predominately water, which evaporates at high temperatures, so if you want to bake a really moist batch of cookies, then margarine (or, my personal choice, butter flavored shortening) would be the best bet. Butter also scorches at a relatively low temperature, so if for some really weird reason, you wanted to fry something that needs a high temperature and DIDN'T want to use oil, then margarine would probably be better.
Personally, I refuse to allow margarine into my kitchen. If I can't do it with butter, lard (YES, LARD!!!), shortening, or oil, then I guess I just can't do it.
In fact, about the only thing that I find margarine useful for is greasing the sidewalk.......
butter! i woun't eat margarine, i hate in baking, toast, bagels, everything, it's gotta be butter, what's margarine anyway? who know really
Butter its natural