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In the past, butter was used in many ways, such as keeping a frying egg from sticking to the pan, in making pastry, and enriching the taste of various dishes. But since it is so high in saturated fat, and it can be replaced by healthier vegetable oils, the only real use for butter nowadays is for its flavor.
What else can I help you with?
What is the equivalent of lard and cooking oil?
Good ole BUTTER!
Where might one find a recipe for butter chicken?
A good butter chicken recipe could be found at a number of websites such as BBC Good Food or AllRecipes. A good Indian cooking recipe book should also have information on making butter chicken.
What sentence should you put in the word pure?
Pure olive oil is a good substitute for cooking with butter.
What do you grease a brownie tin with?
Cooking oil or butter.
What can be used in baking instead of butter or margarine?
Cooking oil or ghee are both good substitutes.
What are some good snacks that involve no cooking For a class presentation?
How about pretzels rods? Or You could do apples and peanut butter or even peanut butter with honey my class loved both.
What can be used instead of oil?
butter or PAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sumerians used this oil for cooking?
They used butter and vegetable oil for cooking.
Is cooking spray bad to use when cooking for cats?
yes because of all the oils in it like some have butter witch can make a cat sick so it is not good to use
Substitute oil for butter in cooking?
How much oil will substitute for 8 cups of butter
Why is butter sometimes clarified?
In Indian cooking, "ghee" is clarified butter. The butter is heated and melted, and then the white bits of fat are strained out. I believe this ultimately removes impurities and fat from the butter and gives it a better fragrance to complement Indian cooking.
What is the best type of butter, salted or unsalted, to use for cooking?
The best type of butter to use for cooking is unsalted butter. This allows you to control the amount of salt in your dish and gives you more flexibility in seasoning.
