Butter and Margarine

Hello,Can unsalted butter be refrozen? Thank you in advance. Dee Hayes

If you are talking about the volume then yes, the more sugar you add the higher the cookie will rise. The less sugar or instead no sugar at all, the cookie will look dull and flat and would have no taste at all. The cookie rises because of the yeast inside the dough of the cookie and yeast feeds on sugar so it expands.

4 ounces or one stick.

You could find one on Amazon.com or eBay.com or if you'd rather, you could probably find one in your grandparents' attic. :)

There are a lot of things you can substitute butter with. You can use margarine, apple sauce, and even pumpkin. What I like to do when I'm baking muffins is take my dry ingredients and instead of adding eggs or butter I use a can of pumpkin. It makes the muffins extremely moist and delicious, and a lot healthier.

Margarine is thicker than butter because there is less saturated fat in margarine.

The usual substitution is 1 stick of margarine in place of 1 stick of butter, as they have approximately the same volume. By weight, this would normally be 1/4 pound for butter, slightly less for margarine. By volume, a stick is about 1/2 cup or 8 tablespoons, or about 118 ml.

1/2 stick of butter

or 1/4 c butter

4 sticks of butter add up to 1 lb. (One stick of butter is 1/4 lb.)

2 tablespoons1/8 cup 1 ounce

However, it depends on the density of what you are measuring, of course...

By Lomedin

its is renewable because it comes from cows/goats that are far from becoming extinct, therefore making it renewable

50 454 packages of butter can be made from the 22.7 kilograms.

Margarine contains more "good" fats (polyunsaturated and monounsaturated) than butter. It also contains no cholesterol because it is made from vegetable oil. However, solid margarines (sticks opposed to tubs) can contain trans fats, the worst fat of all.

Butter contains more saturated fat than margarine.

Be sure to check nutritional labels when deciding between butter and margarine. Both should be eaten sparingly for a healthy diet. You can also find healthier butters that have olive or canola oil.

mine fall sunny side uo mostly! (Im lucky I guess..) It doesn't, of course. There is some evidence that the act of buttering the toast creates a concave shape that actually tends to work the reverse, if the fall is long enough.

Ghee is clarified butter, or butter with all the solids and water removed, to make ghee, melt the butter over a slow gentle heat, skim of any scum from the surface, carfully pour the 'ghee' into another container, making sure to leave any solids and liquid that have sunk to the bottom of the pan behind.

It is not chemical change ,it is a physical change

30g would equal about .3529 cups. so. like. 1/3 to 1/4 of a cup. hope that helps.......

Nonpolar Covalent bond

Margarine is a substance similar to butter, in that it's used for cooking, spreading on bread etc. However, there is a major difference in the composition of butter against margarine.

Margarine is made mainly from vegetable oils, rather than dairy products. Butter is made with dairy and traditional butter is made only from dairy (milk).

Due to clever advertising, big business and food manufacturing has blurred the line between these products and now there are an almost infinite variety of butter-like spreads all claiming different health properties, fat contents and ingredients.

To know exactly what your particular spread is made from and what it contains, please check the labels carefully.

Butter cubes are small, pre-packed, individual serving sized pats of butter. They are often in a cube shape. You will generally find butter cubes in restaurants that serve take-out food, or on airplanes and trains.

One tablespoon of margarine or butter equals 14.18 grams.

many people feel that organic butter is much healthier than non organic because when animals are raised with antibiotics, or allowed to eat from feilds where pesticides have been used, the chemicals in their body often concentrate in the fat. Thus, butter is animal fat and may have more chemicals if the cow was not raised organically.

Yes. However, you will be sacrificing taste. No you cannot, MARG Is oil based , not good to use in certain types of cooking . Butter is better for frying , and other ways of cooking . Eg Bread and Butter pudding is YUK if used Marg . But hey , Its our own personal Tastes ,that count . Its like should you use skimmed or semi skimmed or full fat milk . Or Goose fat or Corn oil to roast our potatoes !!! No you cannot, MARG Is oil based , not good to use in certain types of cooking . Butter is better for frying , and other ways of cooking . Eg Bread and Butter pudding is YUK if used Marg . But hey , Its our own personal Tastes ,that count . Its like should you use skimmed or semi skimmed or full fat milk . Or Goose fat or Corn oil to roast our potatoes !!!