I still use butter when flavor matters, but I just cut way back. If the recipe calls for 1 stick, I usually use 1/2 or even less.
I use Smart Balance Spread most often for toast and baking, but certain recipes just don't cut it with margarine in my opinion.
For example, when cooking mushrooms, the texture and flavor really suffers when using margarine. Most of the time I will substitute a healthy oil such as extra virgin olive oil in this case.
I still believe in the old adage: All things in moderation!
annie | Homepage | 03.05.07 - 10:15 pm | #

I am saving this for the next time I have this argument with my mother!
kilax | Homepage | 03.06.07 - 1:32 am | #

Annie, margarine can also be great for baking if you're trying to make a recipe healthier! I agree with the phrase, all things in moderation, but I feel much healthier using margarine over butter.

Kilax, I'm glad I could be a source of factual information regarding the debate of margarine vs. butter!
Emma | Homepage | 03.08.07 - 11:50 am | #