ISO: Change in margarine

	Title:	ISO: Change in margarine
	Board:	All Baking and Breadmaking at Recipelink.com
	From:	Ellen in Missouri 8-21-2001
	To:	ISO: Crispy turns to soft
	Msg ID:	0210152

A few years ago, when everyone started being more "fat conscious", and large food companies became more "profit conscious", the formulas for margarine started containing more water. Have you ever noticed when you melt a stick of margarine how much water is in the bottom of the cup or pan? It's not really margarine anymore, but "spread". I don't even buy margarine anymore because I refuse to pay that much per pound for water, so I buy butter. But if you will notice, old recipes don't turn out the same anymore!

MSG URL: http://www.recipelink.com/msgid/0210152

Replies:

	ISO: Crispy turns to soft
	Candy,Ohio - 8-16-2001
	1	Interesting!
		Judy Lee/MI - 8-17-2001
	2	Recipe(tried): Chocolate Chip Cookies (starts crispy goes soft)
		Candy, Ohio - 8-17-2001
	3	I know what you mean
		Dawn S Ohio - 8-18-2001
	4	Thank You: Sorry Dawn
		Candy, Ohio - 8-18-2001
	5	Causes for soft cookies
		Janet/MO - 8-18-2001
	6	Soft Coolies
		Dawn S Ohio - 8-18-2001
	7	Cookie texture
		Susan, Hawaii - 8-18-2001
	8	Thank You: Gonna try again
		Candy, Ohio - 8-18-2001
	9	Sorry didn't reply sooner
		Judy Lee/MI - 8-20-2001
	10	ISO: Change in margarine
		Ellen in Missouri - 8-21-2001
	11	Recipe: Chips Ahoy Clone Recipe
		Sandi in SC - 8-23-2001
	12	Margarine woes
		SC, FL - 8-23-2001
	13	Recipe(tried): Chewy cookies for Sandi in SC
		Janet/MO - 8-24-2001
	14	Recipe(tried): For Sandi in SC: Chewy cookies
		Janet/MO - 8-24-2001
	15	Thank You: Janet/Mo
		Sandi in SC - 8-27-2001

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