Only if you have a heart problem, and you eat a lot of it. It is, after all, a saturated fat. However, it tasted so good you can use a lot less of it than butter. So perhaps that balances it out somewhat. ------------ If you are healthy, ghee is actually good for you if taken in limited amounts. Ghee is very good for the digestive tract. It also protects your stomach from spicy food. Ghee is also used in Ayurvedic medicines.
Whey butter is butter that it is made from whey leftover from cheesemaking. You can make cottage cheese by curdling milk with vinegar. The lumpy bits are the curds (cottage cheese) and the whey is the liquid. Squeeze the lumos to make harder cheese and shake up the whey in a jar to make butter. Easy.
Which container of margarine would be most heart healthy?
Most margarine contains trans fat, making it very "un"heart healthy. When you go to the grocery store, check the labels and look for something without any hydrogenated oils in the ingredient list and with low saturated fat.
That will pretty much get you a heart healthy butter-type spread.
I use Smart Balance :)
Does butter affect the human body?
The main function of fat and high-fat foods, like butter, in the body is to provide energy. Extra fat in the body is stored in special fat cells and is the body's chief storage form of energy. A certain amount of stored body fat is normal and necessary. Excess amounts of stored body fat from any source can lead to obesity, which is a risk factor in many diseases.
In addition to providing energy, fats perform many other important functions in the body. Sufficient amounts of fat in the daily diet are necessary for several important reasons:
Although fat performs many important functions in the body, most Americans eat too much fat. Fat makes up about 35 percent to 40 percent of the calories in a typical American diet. Most nutritionists agree that Americans should lower their total fat intake to 30 percent to 35 percent of their daily calories. In most cases, this could be achieved by cutting down on visible fat used. Examples of visible fats are margarine, butter, salad oil and the fat surrounding a cut of meat.
the pH of whole fat butter (72-86% fat) is 4.1-4.6 mainly because FFA.
A plastic margarine tub is the container that store-bought margarine may come in.
Can applesauce be used in place of margarine?
No.
In the past decade, a number of cooks have claimed that it is possible to replace part or all of the fat (shortening, oil, butter or margarine) in cakes, cookies and other baked goods with some sort of pureed fruit. Sometimes applesauce or pureed prunes will be recommended. Although the resulting product will be sweet and edible, it will not be the same as when the proper fat is used.
How much did margarine cost in 1940?
None! Margarine wasn't purchased by the government during World War 2, thanks mostly to lobbyists in the butter industry. So it wasn't subject to rationing, which made it cheaper and more abundant than butter. It backfired on the butter industry, because after WW2 almost everyone used the non-rationed margarine and butter has since been more expensive and less purchased. Good question.
Cocoa is grown mainly in South America, particularly in countries like Columbia, Ecuador, Brazil, etc. It is also grown in Africa and Asia.
Cocoa grows within 15 degrees of the equator.
After the pods are harvested, the beans are removed, then fermented, dried and shipped all over the world for further processing into various chocolate products.
A paste made from ground roasted peanuts, used as a spread or in cookery. A peanut.
How much did butter cost in 1930?
A pound of butter would cost around 30 cents in 1938. In 2014, that is equal to about 5 dollars.
yes ther is fiber in butterfi a recant pat. look it up . butterfi is 35% less fat calores cohlesterol and salt then reguler butter plus ther are 3 grams of solubul fiber per serving.
Why is solid butter opaque and not transparent?
because it is an emulsion. It contains fat, water and protein.
The number of ingredients in margarine, alone, suggest it an unwholesome food, but it is also in the manner in which it is produced that reveal margarine is not good foryou.
Margarine is a heavily processed food derived from inferior vegetable oils (such as corn and soybean). The oil is fabricated in ways that cause it to degenerate and produce harmful qualities (oxidation or free radicals). Then, many preservatives and other additives are added to it, like soy lecithin (another unwholesome processed 'food'). With all the soy by-products used in margarine one must contemplate whether this food is marketed simply to sell what would otherwise be factory waste.
For what it is worth, margarine is commonly substituted for butter which contains usually no more than three ingredients: milk, cream and sometimes salt.
What elements from the periodic table of elements is in margarine?
Preferably just peanuts but with many brand name products there are bound to be a few with preservatives, including salt.
What does margarine do to bread?
Some bread recipes call for a little fat to make the bread richer (some use a lot - like brioche). You can use margarine, butter, lard, olive oil, or any other fat you like. Some breads need the firm fat like butter, especially when a lot is used in the recipe.
You heat it up till it caramelizes not very hard. Melt the butter put the sugar in and it dissolves
Can you use clarified butter instead of butter?
I forget what it's called but the fat you see when you melt butter the white fat that floats on the top is skimmed off. Leaving only the yellowy smelly nast that is clarified butter. (It smells like pee) Typically used in baking as a glossy layer or browing agent for certain breads or what have you. Dipping crab or lobster. I don't really see it used anywhere. I used it once when I was in culinary school to make strudel. That's about it.
To correct the other answer above:
The white stuff that floats to the top when melting butter to clarify it ( or in making ghee) is the salts in the butter. It most definitely does not smell like urine! The yellow liquid left is the butter oil - or clarified butter.If you prepare this at home you melt butter over low heat in a heavy saucepan for about 30 minutes per pound of unsalted butter ( though salted butter can be used it contains a good deal of salt that MUST be skimmed off in order to store the remaining pure golden liquid butterfat). Any solids left at the bottom are the milk's proteins.They can be stored in the refrigerator and are good in recipes or poured over steamed vegetables and in baking. The "white" salts that rise during melting should be skimmed off with a spoon - if you use salted butter to make your clarified butter.Unsalted butter eliminates the salt removal skimming necessary to making the clarified butter clear. It is NOT used as a browning agent nor "glossy layer" as the person stated above.However, after a bread is removed from the oven and cooled you may brush some onto the product and it will remain glossy until it soaks into the bread product. In making strudel one uses small cut up cubes of COLD butter between layers of dough and in the folding and "leafing" that gives strudel's their characteristic flaky layers as its rolled out or thrown onto a table as some regional techniques in old world bakery dictate. Clarified butter is served in many restaurants with boiled and steamed seafood for dipping. It has many uses as a food, topping or ingredient, and even as lighting oil and in Indian medicinal preparations.It is most often made of cow's milk however in international groceries and in other countries it is not always a cows milk product but made from the milk of many mammalian species so do inquire if in Asian countries where it is most often made of whatever milk the farmer raises.
Was margarine originally manufactured to fatten turkeys?
MARGARINE The discovery of margarine was motivated in the half 19th century by the need to find a cheap source of dietary fats for the French workers in a period of great increase in the population and shortage of butter. Around 1850, beef tallow and pork fats accounted for about half of the dietary supply of lipids but this source was vitamin-poor, poorly digestible and not spreadable. To counteract the shortage of dairy fats and their poor quality which could raise some difficulties not only in the population but also in the military troops, the French government, under the rule of Napoleon III, decided in 1866, during the international exhibition in Paris, to launch a competition for the research of a new cheap dietary fat source. A French chemist, Hippolyte Mège Mouriès (1817-1880), well known for several inventions in the field of food processing, was selected and the government gave him the private imperial farm of the "Faisanderie" in Vincennes to do his research on the processing of a butter-like fat. His method was based on the mechanical mixing of skimmed milk with an oil, obtained from beef tallow under pressure at 30-40°C. The patent was registered in Paris on 15 July 1869 (BF 86480). Mège named his new fat "oléo-margarine". The margarine production was developping rapidly all over the world. After the first selling of the margarine patent to Jurgens factory in Netherlands in 1871, its production was launched in Germany (1872), Austria (1873), Norway (1876), Sweden and Danmark (1884), England (1889), United States (1874) and Russia (1930). The world production of margarine was about 100,000 tons in 1875, 400,000 in 1900, 1 million tons in 1925, 2.1 million in 1950, 4.1 million in 1960, 5.5 million in 1970, 7.4 million in 1980, and 9.1 million in 1990. Around 1875, the production of the original margarine could not increase any more owing to a shortage of animal fats. Thus, vegetal fats and oils began to be mixed with beef tallow, coconut being the main source of purified fats. Despite these new vegetal sources, the margarine production reached a plateau until the use of a new technical process, fatty acid hydrogenation. This chemical reaction invented by the French chemist P. Sabatier et al in 1901 was applied one year later to fatty acids by the German chemist W. Normann. It must be noticed that Sabatier et al. had discovered in 1897 the reverse relationship between the hydrogen content of fats and their fluidity. The industrial production of hydrogenated fat began in 1911 with whale oil as initial source.
Another chemical reaction patented between 1920 and 1930 contributed to the production of margarine with definite physical properties, the glyceride interesterification. After a great expansion after 1930, whale oil was no longer used after 1950 owing to international catch regulation and was replaced by various fish oils mainly in Japon, in Norway and in the United Kingdom. These oils are extracted from fatty fish (herring, menhaden, anchovy...) which leave another protein-rich product used for animal rearing, fish meal.
Now, margarine is produced all over the world mainly from oils of various vegetals (soja, peanut, sunflower, soybean, peanut, safflower, cotton, coconut, rapeseed, palm tree, linseed, corn, karite, sesam...). Blended oils are mixed with skim milk or cream, several ingredients are then added such as vitamin A, carotene, lecithin and various preservatives. Regular margarine must contain 80 percent fat. Several kinds of margarine are actually developed: soft margarine, whipped margarine, liquid margarine and reduced-fat margarine. All these products are valuable as low cholesterol fat sources.
It may be noticed that the production of margarine was largely improved in the 1940s by the development of a new machine, the votator, which is an enclosed dry system consisting of scraped surface heat exchangers and crystallizers. For the first time the complete production process was totally enclosed and continuous. By the 1970s the integrated addition of packing machines to votator allowed the production of up to 400 margarine packs per minute. The complete process is thus carried out in about 10 minutes and the productivity is, in larger plants, is about 800 MT per person per year.
More information about margarine and its history (mainly in USA) may be found on the Official web site of the National Association of Margarine Manufacturer