re: Margerine or real butter?

They boil out, a lifetime ago I was a grill cook and would take two pounds butter and two pounds margarine and make this every day. Multiple times.
Though if you do skim the top before it cooks out, that's then drawn butter like you serve with crabs.

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Unsalted, grass fed, real butter.

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Found the hipster.

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compound butter.

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With shallots, garlic, and parsley popped on a lobster tail and baked. Nom nom.

what is Margerine?

Garlic compound butter on a medium rare ribeye is the tits

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Real butter

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it's the only answer

Butter is the only option. Significantly better taste.

Margarine is like diet sodas, way worse for you than the real thing.

Imported French butter is the only way to go.

the real thing.....always

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Take equal parts of both and boil them at medium heat until all the water boils out. What's left is called clarified butter or ghee and it's better than each in cooking.

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Yeah, I don’t care where you cooked at. This is wrong on a few different levels.

First, ghee has nothing to do with margarine. Nothing. You can’t make ghee with margarine.

You don’t boil water out of butter. There isn’t water to boil out. You can cook it down until it separates and then strain to make ghee.

You can boil the water out of margarine. What you are left with is flavored oil. Nothing more. Not clarified butter. It isn’t butter. Not ghee.