Butter has a few functions in bread making. These include the rich taste, as well as the lighter consistency of the bread. It also makes bread moist.

Because a creamery uses cream which is the fat removed from milk by a centrifuge instead of just milk at a dairy. The result is a sweeter butter, but it takes more milk to make cream so its more expensive.

Butter fruit, which is better known as Avocado, has the botanical name Persea Americana.

Avocado is also sometimes known as "alligator pear".

Cups are a measure of volume and Grams are weight. Your looking at 0.83 of a pound of butter.

Yes margarine can be used as a susitute for oil. Be aware that some Margarine is whipped up, putting tiny air bubbles in it .... this is meant to make it creamier. If it is whipped then you need to melt the margarine to get the right measurment.

...It's not nice to fool Mother Nature... Many of those ads were brilliant and very funny.

No.

Clarified butter is butter that has had the milk solids and water removed

Melt the butter over very low heat in a saucepan, slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. One stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.

It depends on many factors - such as branded versus supermarket's own. It also varies from store to store. However, the range that ASDA sells range from... 88p for a 500g tub of their 'Smart Price' brand (18p per 100g) up to £3.48 for a 500g tub of Benecol Buttery (70p per 100g).

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 can be turned back to cream by adding low fat milk to it. To get the consistency better, both ingredients need to be shaken, beaten, or otherwise mixed while at room temperature.

don't think so

5.29 oz

1 ounce = 28.34 grams

1 gram = 0.03 oz

first you will need to get three things, a bagel, butter, toaster oven, and a butter knife. step 1, assuming you want a toasted bagel, put your bagel in the toaster oven and set the knobs to toast the bagel to your liking. next your going to have to open your container of butter. then, put the knife in the butter so that the knife is covered with a generous layer of butter. lastly take your knife, now equipped with a layer of butter, and spead that butter on the bagel.

it is like paper kinda made from butter

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.

Take butter slowly melt, remove from heat let the milk solids separate ( sink to the bottom of the pan) from the golden liquid on the surface. This is ghee or clarified butter. Ghee can be stored at room temperature once you have separated the milk solids from the golden liquid. Use like oil in any dish.

Take it a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel like flavor and aroma, is called brown butter.

No. Cream cheese is not margarine.

milk.

Butter is made from the fat content of milk. If you leave fresh milk from a dairy to sit for a while, the cream rises to the top. From this, butter is made. If you over-whip a carton of cream(not the reduced fat type) you will get an unprocessed form of butter.

Emulsifiers

Because he wanted to see a "Butter"fly

Beating or creaming the butter, sugar and vanilla essence is a very important process, it aerated the mixture giving it a light fluffiness, and the individual sugar granules are dissolved this means that the product won't have a grainy texture rather a smooth texture with a sweet flavour.

Ghee is more healthier, but only to a certain extent. You shouldn't eat too much of it.

any bakery item with animal fat in it tastes freaking delicious. It also makes the cookies softer instead of rock hard. There are two effects of butter in cookies. Butter adds flavor to the cookies, and also helps to bind the ingredients.
it keeps them most and helps turn them goldern brown or black if over cooked