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What else can I help you with?
How do you recognize saturated fatty acid?
They are usually hard or solid like butter, lard or margarine.
How does temperature affect butter and margin?
Temperature affects butter and margarine in terms of their texture and consistency. Butter solidifies at cooler temperatures and softens or melts at warmer temperatures, whereas margarine tends to maintain a more consistent texture across a wider range of temperatures. Extreme temperatures can cause butter to become too hard or too soft, affecting its performance in recipes, while margarine is more stable in these conditions.
Why soft margarine is soft and hard margarine is not?
Because hard margarine has been hardened by reacting it with hydrogen, whilst soft margarine hasn't.
Is margarine a solid liquid or gas?
Margarine is a kind of artificial butter and is formed from the hydrogenation of hydrocarbons. It is a solid at low temperatures (e.g, in a fridge) but soon melts and turns into a thick, viscous liquid at room termperature. If you put margarine into a hot frying pan it will turn into yellow oil almost immediately.
What food did they eat in trenches?
Beef Stew,corned beef, bread, hard biscuits, pork and beans, tins of jam, butter, sugar,tea
What is the difference between butter and margarine in a baking recipe?
Butter has a richer flavor and milk solids, it is also much harder at room temperature than margarine. Though you can find hard margarine almost as firm in texture as butter, it will contain unhealthy hydrogenated oils. While soft margarine is usually the healthiest option, it is much softer and lacks the flavor of butter. The taste of butter is distinct and necessary to some specialty bakes goods such as shortbread, brioche and croissants, and pastries that use 'Pate Brisee' as a base. The substitution of margarine in these be noticeable and the result unsatisfactory. For your average batch of cupcakes, bread, cookies, muffins substituting margarine will not be a noticeable, as many other flavors are present. Note that a soft margarine replacing butter can thin cookies, icing, cake much more than butter, this will effect the appearance of your baking.
Where do margarine come from?
Depending on the brand, Margarine is made from different types of oils and greases, with a little bit of coloring and flavoring. Oils are often "Hydrogenated", and that process results in compounds that are not well tolerated by the human metabolism...... Margarine is a fatty solid spread or cooking fat and is a substitute for butter consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients. The process of hydrogenation (used to make the margarine hard and spreadable) causes the margarine to produce trans-fatty acids in the body.
What can you use instead of bacon grease to make gravy?
Oil? "I can't believe its not butter"? To be honest, I would recommend margarine because butter is too fatty and no one even knows what "I can't believe its not butter" really is...really, use the original.
What is softened margarine?
The major difference is in the formulation, specifically the ratio of saturated to unsaturated fats. Hard margarine will have a higher ratio of saturated to unsaturated fat and therefore will be more solid at room temperature. Soft margarine (sometimes called spreadable margarine) will have a lower ratio of saturated to unsaturated fat and therefore will be less solid at room temperature. At high temperatures (think summer with no A/C), soft margarine may start to separate into liquid and solid phases as the unsaturated fats melt and float to the surface.
What foods contain non heme iron?
Wholemeal bread, rolled oats, spinach, raisins, dried apricots, peanut butter, banana, yogurt, cow's milk, hard cheese, margarine
What is hard tack?
Hard tack was hard biscuits that travelers and soldiers used for food.
What did Pilgrims eat on their journeys?
rock hard biscuits
