Comments on: There’s Just No Substitute for Butter http://corduroyorange.com/?p=412 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:46:26 +0000 http://wordpress.org/?v=2.6 By: Bob Foster http://corduroyorange.com/?p=412#comment-52385 Bob Foster Thu, 21 May 2009 04:12:35 +0000 http://corduroyorange.com/?p=412#comment-52385 Tensai is right. If you use all butter you'll get more concentrated butter flavor but you won't get the right texture. There's a method in that madness. Tensai is right. If you use all butter you’ll get more concentrated butter flavor but you won’t get the right texture. There’s a method in that madness.

]]> By: jwsharrard http://corduroyorange.com/?p=412#comment-47223 jwsharrard Tue, 23 Dec 2008 16:42:47 +0000 http://corduroyorange.com/?p=412#comment-47223 The difference there is that the diacetyl in real butter hasn't been added--it's naturally occurring, and in low concentrations. In artificial butter substitutes, the diacetyl has been manufactured and added to simulate synthetically the sensation of eating real butter. Natural foods will always trump substitutes in my book. The difference there is that the diacetyl in real butter hasn’t been added–it’s naturally occurring, and in low concentrations. In artificial butter substitutes, the diacetyl has been manufactured and added to simulate synthetically the sensation of eating real butter. Natural foods will always trump substitutes in my book.

]]> By: Xerxes1729 http://corduroyorange.com/?p=412#comment-47124 Xerxes1729 Fri, 19 Dec 2008 16:15:52 +0000 http://corduroyorange.com/?p=412#comment-47124 The butter flavor compound is diacetyl, and it has been linked to lung disease in some workers, but it's in real butter too. The butter flavor compound is diacetyl, and it has been linked to lung disease in some workers, but it’s in real butter too.

]]> By: tensai http://corduroyorange.com/?p=412#comment-47110 tensai Fri, 19 Dec 2008 04:01:47 +0000 http://corduroyorange.com/?p=412#comment-47110 While I concur with your sentiments regarding butter (it's so yum yum yummy), there is a difference in using butter and shortening. Butter has a lower melting point than butter. That means that butter will melt more before the cookie has a chance to set, thus the cookie will be flatter, chewier and less cakey. Starting with melted butter will be even more so (think brownies). All that said, if you substitute one type of fat for another, the cookies will still be tasty. They just may not be exactly the right consistency. Alton Brown covers this extensively in Three Chips for Sister Marsha. http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html While I concur with your sentiments regarding butter (it’s so yum yum yummy), there is a difference in using butter and shortening. Butter has a lower melting point than butter. That means that butter will melt more before the cookie has a chance to set, thus the cookie will be flatter, chewier and less cakey. Starting with melted butter will be even more so (think brownies). All that said, if you substitute one type of fat for another, the cookies will still be tasty. They just may not be exactly the right consistency.

Alton Brown covers this extensively in Three Chips for Sister Marsha.
http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html

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