Fat is a big part of cooking–it’s where you get most of your flavor. As part of the Cooking School portion of Simply Delicious, 19-16: Butter, Margarine, & Oils I is the first part in a two-part series on common cooking fats and the role they play in the culinary process.
After the jump, Simply Delicious gets into discussing saturated vs. unsaturated fat and into some light comparison of butter, margarine, and oil. Keep in mind that these cards are from the 1980s, and that thoughts and theories on nutrition have changed somewhat over time.
I’m not going to tell you what you should and shouldn’t use or eat in terms of health–it’s definitely not my place to do so. Do your research on this stuff and talk to medical professionals if you have questions–don’t rely on 30-year old recipe-by-mail cookbooks for that.
What I will attest to:
- Butter DOES make everything taste better.
- I’m not a huge fan of margarine–I’ll take butter any day. But that’s a personal preference–you do you.
- Different oils do have different purposes. There’s nothing I’m going to say on this that hasn’t been said better by many others: here’s one place to start.
Want more on butter, margarine, & oils? Check out 19-17: Butter, Margarine, & Oils II!
