A similar margarine to Mrs. Filbert's would be Country Crock, as it offers a comparable creamy texture and flavor profile suitable for baking and spreading. Another option is Land O'Lakes margarine, which also provides a rich taste and versatility in cooking. Both brands are widely available and can serve as effective substitutes in recipes that call for Mrs. Filbert's.
Many bakers would disagree with the notion that they are "substitute goods" since baking with margarine can produce unexpected (and often unpleasant) results. However, many households may consider butter and margarine substitute goods, since they are both fats, taste similar and have similar uses (at a household level).
Yes, but butter tastes better! -No, really! :) "Please pass the margarine." "Is margarine better for you than butter?" "I prefer the taste of margarine." "Would you like your margarine by the stick or in the tub?"
Margarine is 80% fat and 20% watery, so there is no realcorrespondence.The 0.8 ounce of margarine oil would be equal to 1,82 tablespoon of vegetable oil, but you'd need to add 0.45 tablespoons of whey or some other watery fluid as well.
Each stick of margarine equals one-half cup. So it would take 1 1/2 cups soft margarine to equal 3 sticks.
yes you can use margarine, but a better replacement would be lard.
No margarine is not one molocule away from plastic. Margarine is made from animal fats. You would not just be able to add a molocule to margarine and it would turn into plastic. Margarine is NOT made from animal fat, butter is. Margarine is made from vegetable oil, water, and salt with chemicals and preservatives. Whether it is exactly one molecule away from plastic or not doesn't really matter. What matters is that it is hydrogenated and causes heart disease. The story about taking it and placing it in a very warm environment (your garage) and letting it sit for a month or two is a good way to test it. Not only will flies not bother it, it won't spoil! Why would any human want to ingest such a dangerous compound? I only use Promise or Smart Balance as they are formulated differently and are not hydrogenated. But as with all fats, I use them in moderation. I occasionally use organic butter as well.
Yes, margarine is OK after a power outage, it will only soften. Margarine is made from water and oil. Butter is made from milk and would not last long without refrigeration.
Four ounces of margarine is equivalent to: * 1/2 cup * 8 tablespoons * 24 teaspoons * 1/2 stick margarine 4 ounces of anything is a 1/4 pound, so I think that would be a full stick of margarine.
A standard stick of margarine typically contains 1 cup or 16 tablespoons of margarine. If you are referring to a square block of margarine, it would depend on the specific size and weight of the block. It is best to refer to the packaging or measure it out to determine the exact amount of cups in a square of margarine.
It would depend on the type of margarine and what is being boiled. In general, if the margarine contains the same percentage of fat as butter, then yes, it could be used as a substitute for butter.
I like them with both but I would have to say margarine because that is less expensive and out of the two I like them with margarine better.
You could use oil, or butter. I would use margarine because butter is full of fat and some brands of butter are unhealthy.