In this old thread started in 2007 http://www.cheftalk.com/t/32885/can-i-substitute-real-butter the question was asked by me and another member how to substitute butter for margarine in recipes. I asked specifically how I could change my rugelach dough recipe to swap the margarine for butter. No one responded.
Eight years later, I'm very desirous of kicking margarine out of my kitchen entirely. While the recipe handles well and bakes up well, I don't want to use margarine any more. I really don't want to turn this thread into a discussion about the virtues of one fat over another. Let's just leave it at that, please. /img/vbsmilies/smilies/smile.gif
Here's the recipe as I make it today, from Raymond Sokolov:
4 cups all-purpose flour
4 sticks (2 cups) unsalted margarine
2 cups sour cream
I work the margarine into the flour in the food processor as if I'm making pie crust, then stir in the sour cream. I bring it together and refrigerate it at least 4 hours, or freeze it (tightly wrapped) up to four months- even a little longer.
Please help me substitute butter in this recipe. By the way, my avatar is a plate of these treats.
Mezz
Eight years later, I'm very desirous of kicking margarine out of my kitchen entirely. While the recipe handles well and bakes up well, I don't want to use margarine any more. I really don't want to turn this thread into a discussion about the virtues of one fat over another. Let's just leave it at that, please. /img/vbsmilies/smilies/smile.gif
Here's the recipe as I make it today, from Raymond Sokolov:
4 cups all-purpose flour
4 sticks (2 cups) unsalted margarine
2 cups sour cream
I work the margarine into the flour in the food processor as if I'm making pie crust, then stir in the sour cream. I bring it together and refrigerate it at least 4 hours, or freeze it (tightly wrapped) up to four months- even a little longer.
Please help me substitute butter in this recipe. By the way, my avatar is a plate of these treats.
Mezz