Re: *Melissa* (or any other soy margarine guru)
01/31/06 04:59 PM
not a soy margarine guru, but ...
I use both the "buttery spread" (in the tub) and the "buttery sticks" (which sounds kind of ... wrong, somehow). I've never found the stuff in the tub to be any easier to spread than the sticks -- I still have to chip it off in a little chunks to try and spread it on toast. The sticks are easier to measure, but I've used the stuff in the tub for cookies and they're fine.
The formulas must not be the same because even though calories/fat are the same, the fat percentages aren't (i.e. one has 4.5g saturated fat, the other 3.5g). But they both say 79% vegetable oil, and I think that's what counts.
What counts to me, too, is that the "buttery sticks" are over $3 a package here. For $.59, I can get the same amount of non-dairy generic margarine. It does have a few more preservatives, but that's it. Almost every store here has a generic brand with no dairy. I'd give that a shot if you aren't sensitive to preservatives. The Soy Garden stuff does taste a lot better, though, so I'd use it in recipes where the "butter" taste really matters. (I haven't found a difference in cookies, though, really -- not in low-fat cookies, where you use so little.)
I would personally use the shortening as long as it doesn't smell funny (i.e. rancid).
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC