Which Earth Balance is better?
Posted by stride4unity on Dec 23, 2007 · Member since Feb 2005 · 211 posts
Which brand of Earth Balance is best for baking, the green color or the red color? Alone, I don't like the taste of the Soy Garden (green color) - it seems to salty but have never tried the Red Brand. But I have an eating disorder and the Soy Garden brand is lower in calories than the red kind which is less overwhelming for me. Which would you recommend? I usually use oil in my recipes but in the case of baking I don't think oil can be subbed for margarine 1 for 1. any help will be appreciated
i'm not exactly sure what color is what, but i generally use the earth balance whipped (i think it is green?), i'm not sure why i use that specific kind, but everything turns out good.
i'm not exactly sure what color is what, but i generally use the earth balance whipped (i think it is green?), i'm not sure why i use that specific kind, but everything turns out good.
The whipped kind is organic and the regular kind isn't. I use the whipped 'cause it's organic.
i'm not exactly sure what color is what, but i generally use the earth balance whipped (i think it is green?), i'm not sure why i use that specific kind, but everything turns out good.
The whipped kind is organic and the regular kind isn't. I use the whipped 'cause it's organic.
maybe that is why i use it, lol. i've just always used that, so i don't think about it anymore.
I've used both in baking, whatever I have. They also make EB sticks, which are great for measuring and baking, but harder to find. The other day I made cookies and subbed half the butter with some canola oil and I thought they came out great!
Are you talking about the green earth balance, or the green soy garden spread that is made by the same company? If you are baking I would use the regular red kind, or the soy garden, since the whipped has more air and might affect you end product. If you are a better baker than I am, you could probably use the whipped, and just tinker with the amount of moisture and binder a bit, but I wouldn't trust myself to do that, since I am a horrible baker. Or you could use the sticks, those work very well too!
they dont recommend using whipped EB for baking...apparently, even if you melt it and try and measure it, it doesnt function the same.
i like the whipped for spreading though, on like toast or something.
i use the EB sticks or the regular one for baking. i use whatever for cooking.
I didn't know there was more than one kind of Earth Balance. I use the one in the yellow tub almost exclusively. I just bought it in stick form too and have used that for baking.
I suspect the others are right--whipped is probably intended more as a spread and can't be relied on when measurements are important.
Does anyone find that their baking comes out with a bitter, almost metallic, aftertaste? Mine does, and I'm wondering if its the EB?!?
K^2
nope, no bitter taste. I've been baking w/ EB for awhile now, no issues yet...
No problem here, either. Might there be too much baking powder or baking soda in your recipe? Does all your baking turn out that way or just certain things?
I always use soy garden for baking, although I do agree with the saltiness issue...I just deal with that by either reducing or omitting the other salt in the recipe, and it comes out tasting fine.
The Soy Garden Earth Balance is more like "butter" and the Yellow one is more like "margarine".
At least, to me.
I can't find sticks... it would make baking much easier; at least the measuring part!. :(
Not that I need to be baking, though, really.
:P
I can't find sticks... it would make baking much easier; at least the measuring part!. :(
They're brand new at my grocery store, so maybe they'll show up at yours sometime soon too :)
i use the non-hydrogenated red and yellow tub. i had to run and check if it was whipped and it's not. since it is non-hydrogenated, i would assume that in most baking it just behaves as regular soybean oil would.