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Which Earth Balance is better?

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.

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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.

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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.

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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!

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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!

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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.

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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.

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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

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nope, no bitter taste. I've been baking w/ EB for awhile now, no issues yet...

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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?

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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.

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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

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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 :)

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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.

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