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Hippolyte Mège-Mouriès obtained a patent for his invention, margarine, in 1869. He had worked throughout the 1860s on fat processing.
yes
Hydrogen
Not really. Block margarine is fine as long as it is allowed to soften by being brought to room temperature.
Margarine may be substituted for butter when making dough as long as it is not "lite" or "low fat" margarine. It is a great option for Vegans.
The fudge recipe says to use margarine,not the spread kind. All stick margarine says 60-65% vegetable oil spread. Can you use the stick margarine with that label?
Unsaturated fat. there is double bonds between the carbons making it semi solid. It gets in margarine by the process of hydrogenation.
yes
Taste and texture.
yes if using salted butter do not add salt
To keep from melting the butter, margarine, shortening .etc.
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.