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What else can I help you with?
Old fashioned type of margarine?
Came with a separate package of a coloring agent which you had to add and mix in yourself. Yellow margarine could not be purchased. Butter was yellow, margarine was white. Lard was white. Yellow was a premium product and laws were passed to insure that you couldn't peddle lard or vegetable oils as the Real Thing.
Which is likely to have more cholesterol butter or margarine?
margarine, it is meltedand the sugar extracts from it...
What colour would margarine be if not food colouring was added to it?
It would be the exact same color as Lard (vegetable shortening): White.
Between butter and margarine which one got higher saponification value?
margarine has saponification value more then butter
What can you use in place of vegetable shortening?
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.
The definition of shortening?
Shortening is a type of fat, such as butter, margarine, or lard, that is used in baking to create a tender texture in pastries, cakes, and breads. It helps to inhibit the formation of gluten and creates a more delicate crumb in baked goods.
What is healthier margarine or lard?
Natural lard is more healthy than hydrogenated fats, such as Crisco, and butter. It is lower in saturated fat and it will also create a wonderfully flaky pie-crust. Answer: Neither one is healthy for your heart. Switch to virgin olive oil instead. Please expound why on your (or other contributor) answer, thanks EA
To make shortcrust pastry is it best to have margarine or half margarine and half lard?
For shortcrust pastry, using a combination of half margarine and half lard is generally preferred. This blend provides a balance of flavor and texture, resulting in a flakier and more tender crust compared to using margarine alone. Lard contributes to a richer taste and improves the pastry's overall structure, making it easier to roll out and shape.
How many cups of margarine is equal to 1 stick of butter?
The usual substitution is 1 stick of margarine in place of 1 stick of butter, as they have approximately the same volume. By weight, this would normally be 1/4 pound for butter, slightly less for margarine. By volume, a stick is about 1/2 cup or 8 tablespoons, or about 118 ml.
Why must the margarine be cold when you make lemon cranberry scone?
Cold fat, whether margarine, shortening, butter or lard, combines differently with other ingredients when cold than when it is warm. Cold fat contributes to flaky pastries, whereas warm fat blends more thoroughly, eliminating flakiness.
What is the differences between butter and margarine?
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.
Is clarified butter having lesser calories than butter or magarine?
If you look at equal volumes, clarified butter may have more calories than regular butter or margarine. Regular butter and margarine have some water in them. That water has been removed from clarified butter.
