In closing, of your choices butter is better for cooking at high temps, oils such as Flax-seed or Olive are better for salads/spreads etc.
no! :)
No. Margarine is vegetable matter, not animal.
Yes, you can. There are recipes for oatmeal cookies that call for vegetable shortening instead of margarine or butter.
Butter is made from milk (cow, goat, buffalo - but you won't find buffalo butter on your store shelf). Margarine is made from vegetable oil.
You can use Butter, Margarine, or Lard. These will give you about the same result as using vegetable shortening. Vegetable shortening is pure fat so lard will be a good substitute, butter and margarine have water in them you will need to use a little more and if used in baking they won't produce a crust that is as flaky as shortening would. If you are looking for a healthier/low fat substitution try googleing food substitutions for vegetable shortening. Using certain fruits like apple sauce, bananas and many others as a substitution can work but a very very lesser degree.Clarification:Using butter, margarine or lard will not generally give the same results as using shortening. Shortening is made from hydrogenated vegetable oil, such as soybean oil, butter is made from cream, and margarine is made from various fats and liquids.In some recipes that call for butter or shortening, you can use margarine, but since margarine has a higher water content than butter or shortening, it's not a good idea to use margarine in foods that require a crisp, flaky texture, such as pie crust.
No. Margarine contains oil from canola, sunflower or corn. Margarine is not based on animal fat from milk; butter is.
Butter.A further response:Since margarine was developed as an inexpensive substitute for butter, butter is also a good substitute for margarine. Depending on exactly what recipe you are making, other possible substitutes might be lard or chicken fat (schmaltz), or a neutral tasting vegetable oil such as canola oil. Each type of fat will produce a slightly different baked product.
Margarine contains more "good" fats (polyunsaturated and monounsaturated) than butter. It also contains no cholesterol because it is made from vegetable oil. However, solid margarines (sticks opposed to tubs) can contain trans fats, the worst fat of all. Butter contains more saturated fat than margarine. Be sure to check nutritional labels when deciding between butter and margarine. Both should be eaten sparingly for a healthy diet. You can also find healthier butters that have olive or canola oil.
butter, margarine, olive oil, any vegetable oil
No, margarine isn't the same as shortening. Shortening is entirely oil based, whereas margarine contains other ingredients, including water. They should not be substituted for one another, or for butter, in baking, although some substitutions in regular cooking will work.
Margarine is made of hydrogenated oils, butter is made of milk, the melting point of them are different. Butter has a high cholesterol level while light margarine has a low level. Margarine has a yellowish color, while butter has a deep yellow color. Margarine is much more recent than butter.
Non-hydrogenated margarine is a form of margarine that contains no trans-fat. This form of margarine was created in response to the health conscious awareness that trans-fats are considered bad for you. Much non-hydrogenated margarine also has other factors that make them both healthier and sometimes not healthy for a person. Margarine is still a healthier alternative than butter.
Wisconsin has no problems with butter, but rather with margarine. With Wisconsin being a major producer of dairy products such as butter, a vegetable-based alternative was frowned upon.