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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.

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5/12 of a cup, or somewhere between 1/3 (=4/12) and 1/2 (=6/12). Yay fractions!

If precision in quantity is required, as in baking, you should buy a scale (which should do both metric and stupid units) and if not, use 1/3 of a cup and add a smidgeon more.

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Maybe it varies by region, but I live in South Texas and it's readily available in the supermarkets here. It's in the dairy case near butter and cream cheese.

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yes you can buy butter at supermarket.

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There are 3 ways to make Gremolata Butter. They are basically the same except some people add either garlic or shallots and some omit both completely. Here is the recipe:

Gremolata Butter

3 tablespoons Italian parsley

Salt & pepper to taste 6 tablespoons butter, unsalted, room temperature

1 tablespoon finely-minced shallot or garlic or both or omit both

3 tablespoons black pepper, cracked coarsely

For the Gremolata butter finely chop parsley and mince shallot finely as well. In a bowl, mix the two and then add in softened butter and blend thoroughly.

You can make the Gremolata butter ahead of time and even double the quantity, freezing it in batches.

One of the best ways to present it is to scoop the soft butter into a piece of aluminum foil, wrap into a cylinder and freeze for easy slicing later.

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If my math is correct, that weighs 16 pounds. Or 45 liters.

>> Actually, if one tablespoon of butter is 14g, then 8 tablespoons would be 112g which is 0.25 (rounded up) pounds or 3.95 ounces.

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Sometimes margaine is hard when it's been in the fridge. Softened margarine is just that - soft margarine!

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It's margarine, which hasn't been hydrogenated.

Hence, unhydrogenated margarine.

I can improve on that, because I don't think that answer helped much.

hydrogenation is the process they use to make liquid vegetable oil turn firm and spreadable. Animal fats, like butter and lard, are firm when kept cool, but vegetable fats are less saturated so with a few exceptions (such as coconut oil) they are liquid even when cool. You can't spread liquid oil, so the hydrogenation process was created to change the texture by artificially saturating the oil and making it more firm. In recent years it's become more and more apparent that this process is very bad for human health, because the type of saturated fat that is created by this process is very bad for heart health. For many years people thought butter was bad for the heart and margarine was good, but we now know that's really not true.

To address this, manufacturers are trying to make margarine that's not so bad for you: there are lightly hydrogentated options available. They are much softer than regular magarine (you can squirt them out of a squeeze bottle) but a bit thicker than regular oil. Typically, the harder the margarine, the more hydrogenated it is. So the stuff that comes in squares is usually much worse than the softer stuff in tubs, and the liquidy stuff is another step better.

There are some natural brands of margarine (earth balance is one) that do not hydrogenate. They use blends of oils including firmer vegetable fats like palm oil, so they can make a healthier maragarine. There is a lot of debate as to what kind of butter/margarine is best for people and the planet (harvesting palm oil is a major environmental issue) so read up!

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Butter is not a substitute for butter extract. Butter extract is a fat-free flavoring used when for some reason butter cannot be used.

When butter is used, it should replace the fat in the recipe - shortening, oil or lard - and the butter extract will not be needed.

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Combine yolks from two hard boiled eggs with 1 cup of sugar, 2T. of orange juice and 1 cup of butter (2 sticks). Blend until well mixed. Some people use almond paste instead of orange juice.

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No and it doesnt contain corn syrup.

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Most people don't know this- but butter belongs to the 'fats and oils' food group.

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For butter, you can use a measuring cup, or a liquid measuring cup. They have the same measurements, just used for different purposes. Also, on sticks of butter they have measurements on the rapper, which make it very help for measurements! Good luck in your cooking!

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.500 grams

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yes

Yes why not

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the answer is yes

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It adds moisture and lots of flavor.

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Answer:

The reason why you are supposed to cut margarine into your dry ingredients is mainly for the purpose of maintaining the whipped texture of soft margarine while ensuring an even distribution within the dish you are preparing. One important thing to remember is that the smaller the bits of margarine in your dish, the flakier and all around delicious your dish will become.

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It would be the exact same color as Lard (vegetable shortening): White.

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I am wondering the same question.

Some sources praise ghee for protecting heart health.

Yet doesn't it contain cholesteral that increases the risk of heart attacks?

Do not worry about it, as most people are consuming more unhealthy stuff from other foods, I have been using Ghee all my life and I feel fine, if you consume too much you get a productive bowel movement (huh?), but yes you may be risking other areas

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As you may know, determining whether a change is chemical or physical can sometimes be a real pain! This particular change is a hard one. If your talking about butter slightly melting on a hot day because it was left out on the counter, THAT is a physical change and is reversible by simply putting the butter into the fridge. However, melting butter on the stove and having it completely turn to liquid and turn a little brown, THAT is a chemical change and is hard to reverse... a chemical change has occurred while the butter was over the heat.

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1/4 lb. Each stick is typically 1/4 pound, and measures 1/2 cup.

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we seen it in a supermarket in Cape Town 1 month ago