Heya
posted by Kumar Singh in Helsinki forum
hi..wot do mean by people from the North?
Anyway, in the Kitchen Gastronomy we ve got couple of main bases to add/ enhance the flavour of particular dishes:
Bases: Lard fat, Butter/ Margarine, Gelatine, Stock ( Meat/veg/seafood), Monosodium Glutamate
Therfore I assume that those people are using margarine just to add flavour to their dishes which unfortunately has negative effects within excessive use.
I would suggest to use vegetable oil ( soybean, sunflower) according to this proportion: (1/4 margarine + 3/4 veg oil). Simultaneously you will be adding flavour and consuming less margarine which is the main root for cardiovascular disease.HOWEVER, If everyone can afford to use OLIVE OIL for cooking like BARBARA ( lol ) , LUCKY YOU!!
Regards
Kumar