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What else can I help you with?
Can you use margarine in a sentence?
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?"
Do cookies taste nicer with butter or margerine?
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.
Can soft margarine replace hard margarine or butter in tea biscuits?
You can substitute margarine for butter in all types of baking.
You hate the taste of butter and margarine what can you use instead esp when it already has you using oil in a recipe?
I can't believe its not butter
Can you substitute applesauce for margarine in cheesecake?
Margarine, like butter, is a shortening agent; applesauce won't replace margarine in recipes calling for shortening.
Why use margarine instead of shortening souffle?
Because margarine, like butter has a burn/smoke point. Shortening will not burn/smoke like margarine when the heat hits it.
Can you use butter instead of shortening when making bread?
Yes. You can also use olive oil, margarine, or veggie oil. I actually prefer using butter when baking bread because it makes the bread taste like its already "buttered".
What is the difference between butter and magerine?
Butter is made by taking milk, centrifuging to separate the cream, churning the cream.Margarine is made by taking vegetable oil, hydrogenating it in a vessel at high pressure and temperature in a hydrogen atmosphere, adding yellow coloring and some flavorings to make it look and taste something like butter.
Why does peanut butter taste like peanut butter?
because it has penuts
Is margarine the same as vegetable oil?
A vegetable spread contains a higher water content, thus making it softer when at cooler temperatures. Margarine contains less water and is a better purchase, unless you like "watered down" margarine. Also when the spread type varieties melts, a good portion of that water will separate out. That's why when you put it back in the fridge you find water in with your margarine. Margarine will not separate lie that, at least not as much or as easily.
Why use margarine in cakes?
It is soft at room temp, which makes it easy when the recipe tells you to cream the butter and sugar together. However apart from that margarine makes fairly bad cakes; no real taste, poor keeping quality etc... If you want to make cakes with less saturated fat in than butter-based cakes, look for recipes that use oil instead of butter. But using margarine instead of butter is not a good alternative - the make up of margarine is very different to butter which affects recipes a lot.
What slogan is tastes like butter but it's not?
Chiffon margarine. circa mid 1970's
