What is the difference between stick butter and stick margerine?!
is one just a cheaper substitute of the other!?Www@FoodAQ@Com
Answers:
butter is dairy based, margerine is oil based!. for a long time margerine was considered to be a healthy alternative (as well as cheaper), but recenty it has been deemed to be false (especially with hydrogenated oils)!.
Butter is a dairy product made by churning fresh or fermented cream or milk!. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying!. Butter consists of butterfat, water and milk proteins!.
Margarine as a generic term, can indicate any of a wide range of butter substitutes!. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares!.Www@FoodAQ@Com
Butter is a dairy product made by churning fresh or fermented cream or milk!. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying!. Butter consists of butterfat, water and milk proteins!.
Margarine as a generic term, can indicate any of a wide range of butter substitutes!. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares!.Www@FoodAQ@Com
The obvious difference between butter and margarine is how they are produced!. Margarine is produced (normally) by extracting and clarifying vegetable fats, taking the liquid portion under pressure and the solidifying!. Butter, on the other hand, is a dairy product!. It is made by taking cream and churning until the fat is separated from liquids (buttermilk!) and solidifying!.
We made butter by hand one summer when I went to camp!. It was a tedious and long process, but it was so good! So much better than any store-bought butter I have ever had!.
All that said, I once attended a gourmet cooking class at a very nice restaurant in my hometown!. The first thing that the chef asked us was, "What separates the professional cook from the home cook!?" We all floundered about for a good answer!. After a while, he said this, "Butter!." Professional chefs, especially in high-end restaurants, use lots of butter!. He stated that margarine was an unused ingredient in his kitchen!. But butter found a home in almost all of his dishes!
Since then, I have discontinued margarine as a staple in my fridge!. My wasteline has expanded, but so has the quality of my home cooking! :)Www@FoodAQ@Com
We made butter by hand one summer when I went to camp!. It was a tedious and long process, but it was so good! So much better than any store-bought butter I have ever had!.
All that said, I once attended a gourmet cooking class at a very nice restaurant in my hometown!. The first thing that the chef asked us was, "What separates the professional cook from the home cook!?" We all floundered about for a good answer!. After a while, he said this, "Butter!." Professional chefs, especially in high-end restaurants, use lots of butter!. He stated that margarine was an unused ingredient in his kitchen!. But butter found a home in almost all of his dishes!
Since then, I have discontinued margarine as a staple in my fridge!. My wasteline has expanded, but so has the quality of my home cooking! :)Www@FoodAQ@Com
butter has milk solids and saturated fat !. they process oils and add them to either butter flavor or some butter in certain oleos and they are supposed to be healthier !. if they are solid at room tempurature that indicates a problem and some claim there are small amounts of trans fat that they don't have to report on the label!. the best is Ghee a specially refined butter used and protected by law in India!.Www@FoodAQ@Com
Stick margarine (note the spelling) will be lower in fat!. If you read the labels on the packages, you will (or might) notice other differences!.
The flavor factor will be something that you (and only you) will have to experiment with!.Www@FoodAQ@Com
The flavor factor will be something that you (and only you) will have to experiment with!.Www@FoodAQ@Com
Butter is natural, margarine is manufactured!. Butter is healthier, but more fattening!.Www@FoodAQ@Com
butter is more fatty but its real!. margerine has more fake chemicals in there!. i use butter but for baking i use margerine (taste better)Www@FoodAQ@Com
Margerine has more oil in it!.!.get butter!. Butter is WAY better (some recipes call for Mergerine)!.Www@FoodAQ@Com