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	vzg 2009-01-29 12:44 pm UTC (link)
	Wait... so is she actually discussing the nutritional value of butter? Like, if you microwave it, it's suddenly not healthy enough? It's butter. :/ (Reply to this)(Parent)(Thread)

	kookaburra 2009-01-29 12:54 pm UTC (link)
	Well, I would presume that the breakup of the chains might affect the end consistency of the cake, since what you are doing when you bake it is a chemical reaction. However, when I bake, I'm going for "recognizable", so a heavenly texture isn't high on my priority list. :/ (Reply to this)(Parent)(Thread)

vzg
2009-01-29 01:15 pm UTC (link)

As far back as I can remember, my mother has used microwave-softened or -melted butter for cookies, cakes, and brownies. I dare angieobsessed to try her cookies and say they aren't good. I dare her.

But more importantly, this:

and kills the vitamins.

The vitamins. THE VITAMINS. Let me tell you, when I am using butter in a recipe I am not particularly concerned about its vitamins.

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	kookaburra 2009-01-29 01:25 pm UTC (link)
	Yeah, when I'm putting in a whole package of chocolate chips, two sticks of coagulated FAT, and several cups of sugar in a recipe I think I can safely say that real food value is not a concern, LOL. XD (Reply to this)(Parent)(Thread)

	vzg 2009-01-29 01:41 pm UTC (link)
	Exactly! It reminds me a little bit of a part of My Name is Asher Lev. The father would say, at breakfast, "Drink your juice before all the vitamins go out of it." (Reply to this)(Parent)

	panthea 2009-01-30 02:48 am UTC (link)
	I just... I don't... I mean, when you bake it, you'll be heating the butter anyway, right? She does know that cakes/cupcakes/whatever eventually end up in the oven? Just checking. (Reply to this)(Parent)

	panthea 2009-01-30 02:48 am UTC (link)
	Oh, wait, I thought about it for like five more seconds and now it makes a little more sense. Still. What? (Reply to this)(Parent)(Thread)

kookaburra
2009-01-30 04:43 pm UTC (link)

Yeah, I mean, if you are a chef in a five star restaurant, and your reputation hinges on your amazing cookies and other baked goods, I can see being anal about proper softening procedures. (I am completely oblivious to texture, but others have assured me that there is a difference between letting butter soften naturally, and popping it in the microwave.)

For baking at home? Not so much.

Also, I think she needs a lecture from Morbo.

"VITAMINS DO NOT WORK THAT WAY. GOOD NIGHT."

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