Butter and Margarine

Butter is an emulsion of of dairy fat, protein, and water. It is used to cook with, as well as a condiment. It adds a rich creamy flavor to foods. When vegetable fats are used instead of milk fats, it makes a product known as margarine. Some margarines are healthier than butter due to the types of fats used in the emulsion.

3,550 Questions
Butter and Margarine

Can you freeze margarine in tubs?

According to Wikipedia and other sources, it is FINE to freeze butter or margarine, even in their tubs. If a tub isn't filled to the brim, it leaves enough space for the margarine or butter to expand.

Other contributions:

  • However, freezing a margarine will cause ice crystals to form, which will damage the structure of the emulsion (the water/oil mix). This damage might cause oil or water to seep out onto the surface when you defrost again, which has a bad effect on how it spreads on your bread and on how it tastes.
Ingredient Substitutions
Butter and Margarine

Can you substitute margerine for butter when making dough?

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.

Cooking Measurements
Butter and Margarine

How many cups is in 100 grams of butter?

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.

Butter and Margarine

Where can you buy Imperial Margarine?

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.

Grocery Shopping
Butter and Margarine

Can you buy clarified butter at the supermarket?

yes you can buy butter at supermarket.

Butter and Margarine

What is gremolata butter?

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.

Cooking Measurements
Cooking Techniques
Peanut Butter
Butter and Margarine

How much does 8 tablespoons of butter weigh?

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.

Butter and Margarine

What is softened margarine?

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

Butter and Margarine

What is unhydrogenated margarine?

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!

Butter and Margarine

How much butter should you use instead of butter extract?

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.

Butter and Margarine

How do you make fairy butter?

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.

Butter and Margarine

Does unsalted butter contain gluten?

No and it doesnt contain corn syrup.

Butter and Margarine
Food Groups

What food group does butter belong too?

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

Cooking Measurements
Butter and Margarine

Can you use a measuring cup for butter?

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!

Butter and Margarine

How many grams of butter in 500ml butter?

.500 grams

Butter and Margarine

Can you carry ghee on a domestic flight?


Yes why not

Butter and Margarine

Does butter affect the size of cookies?

the answer is yes

Butter and Margarine

What does margarine do in baked products?

It adds moisture and lots of flavor.

Butter and Margarine

Is margarine a pure substance or a mixture?

Mixture of these ingredients:

Vegetable Oil blend


whey (milk)


veggie mono & diglycerides

soy lecithin

citric acid

artificial flavors

vitamin A

beta carotene (for color)

How it is made:

Margarine makers start with cheap. poor quality vegetable oils, such as corn, cottonseed, soybeans, safflower seeds and canola.

These oils have already turned rancid from being extracted from oil seeds using high temperature and high pressure. Rancid oils are loaded with free radicals that react easily with other molecules, causing cell damage, premature aging and a host of other problems.

The last bit of oil is removed with hexane, a solvent known to cause cancer. Although this hexane subsequent removed, traces of it are inevitably left behind.

Unfit for consumption

Moreover, some of these oils are not suitable for human consumption to begin with.

Cottonseed oil, one of the most popular margarine ingredients, has natural toxins and unrefined cottonseed oil is used as a pesticide. The toxin, gossypol, is removed during refining.

Cottonseed oil also contains far too much Omega-6 fatty acids in relation to Omega 3. While both Omega 6 and Omega 3 are essential fatty acids, an imbalance between the two is widely believed to cause various health problems, including heart disease.

Most experts on the subject believe that a healthy ratio of omega 3 to omega 6 is between 1:1 and 1:2. Cotton seed oil, however, has over 50 percent omega 6 and only trace amounts of Omega 3, giving a ratio of 1: several hundred or more.

As cotton is one of the most heavily sprayed crops, there are also concerns that cottonseed oil may be highly contaminated with pesticide residues. However, insufficient testing has been done.

Canola oil, which is widely touted as the healthiest oil of all, has problems as well. Consumption of Canola has been linked with vitamin E deficiency as well as growth retardation. For this reason, Canola oil is not allowed to be used in the manufacture of infant formula.

The oils used for making margarine are also among the Big Four genetically modified crops - soy, corn, rapeseed / Canola and cotton.

The raw oils for making margarine are steam cleaned. This destroys all the vitamins and antioxidants.

However, the residues of pesticides and solvents - that is, hexane - remain.

The oils are mixed with finely ground nickel, a highly toxic substance that serves as a catalyst for the chemical reaction during the hydrogenation process.

Other catalysts may be used, but these, too, are highly toxic.

The oils are then put under high temperature and pressure in a reactor.

Hydrogen gas is introduced. The high temperature and pressure, together with the presence of nickel catalyst, causes hydrogen atoms to be forced into the oil molecules.

If the oil is partially hydrogenated, it turns from liquid into a semi-solid.

Trans fats are formed during partial hydrogenation. These are fat molecules that have been twisted out of shape. In liquid oils, the molecules are bent, with the hydrogen atoms on opposite sides of each other.

During partial hydrogenation, the molecules are somewhat straightened and now all the hydrogen molecules are on the same side.

If the oil is fully hydrogenated, it turns into a hard solid that cannot be eaten. It no longer contains trans fats because the "out of shape" oil molecules have all been broken up to form straight chains. But this does not mean they have become healthy again because of all the unnatural steps above.

What comes out of the partial hydrogenation process is a smelly, lumpy, grey grease.

To remove the lumps, emulsifiers - which are like soaps - are mixed in.

The oil is steam cleaned (again!) to remove the odor of chemicals. This step is called deodorization and it again involves high temperature and high pressure.

The oil is then bleached to get rid of the grey color.

Synthetic vitamins and artificial flavors are mixed in.

A natural yellow color is added to margarine, as synthetic coloring is not allowed!

In fact, early last century, all coloring was not allowed and margarine was white. This was to protect consumers so that they do not get butter and margarine mixed up.

Finally, the margarine is promoted to the public as a health food - with the full endorsement of many scientists, doctors, nutritionists and health authorities.

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Butter and Margarine

Why do you cut margarine into dry ingredients?


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.

Butter and Margarine
Food Coloring

What colour would margarine be if not food colouring was added to it?

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

Butter and Margarine

Is ghee healthy?

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

Butter and Margarine

Is melting butter a physical change or chemical change?

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.

Cooking Measurements
Butter and Margarine

How many lbs is one stick of butter?

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

Butter and Margarine

Where can you buy echo margarine?

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


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