"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > If it's normally reliable, take it back for a replacement. This
>> > may be shippage damage. Possibly froze in a truck on the way over
>> > and that result is what that type does if frozen.
>> >
>> > Best guess there.
>>
>> Not sure where I bought it. Probably Winco but... I shop at a
>> variety of places. Just know it wasn't Albertsons or Target as they
>> don't sell it. Albertsons did some time ago but not now. I did write
>> to the company. Perhaps they'll send me a coupon or something.
>
> Ok, fair enough. I'm thinking it froze which with the higher water
> content caused the messy bit. If so, it is technically safe to use for
> cooking.

No, you can't use this stuff for cooking. It's only a spread. The texture
and water content is such that it ruins whatever you are trying to cook.
>
> I know when baking i have to adjust more recent recipes around the
> added water of 'margarine'/spreads as I use real butter. They no longer
> assume that and the water added messes up a bread (or lack of it if
> using real butter in a recent recipe that assumes margarine).

Well, this isn't recommended for cooking.