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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.
1,165 Questions
Which stores sell vegan margarine in Florida?
Best bet would be Whole Foods. Most stores should have vegan margarine though, as they are low-fat and thus popular with nonvegans as well. Earth balance has a vegan brand, and even lists it on the container as vegan. However, most vegan margarines have palm oil in them, which is directly related to the plight of orangutans in Indonesia.
What weighs the most a kilogram of butter or a kilogram of rice bubbles?
They both weight the same if they are both a kilogram.
If it is a density question, than butter is more dense.
~A45
Can you substitute oleo or real butter for unsalted butter?
Using butter means that the cake will turn out exactly as the person who designed the recipe intended. Using oleo spread should still mean that the cake turns out in a relatively similar way, possibly with a slightly different taste. However, spreads and margarines contain a higher water content than butter, which means you need to remove some liquid from the rest of the recipe in order that the batter is the correct consistency before baking.
I should also point out that any kinds of spreads/margarines should not be used for "buttercream icing" or similar, since they tend to leave a cloying/oily film on the tongue in a way which butter does not.
How long does it take for a pound of butter to come to room temperature?
When you are baking a lot of recipes call for room temperature butter and sometimes you forget to set it out before hand. If you pound the butter in a Ziploc bag and flatten it out then it will reach room temperature a couple of minutes after.
What can i make with flour eggs brown sugar and butter?
your could make- Cookies, Cakes, pancakes, crapes, french toast but it dosent involve flour but you would need bread though.......and there's lots of more
How do you know that you have creamed butter well enough?
You will know that butter has been creamed long enough when the color becomes off white. The texture should be thick and creamy with an increased volume.
Why is a pound of butter the same as 500 grams of butter?
One pound of butter is NOT 500 grams. In the metric system, one pound is equivalent to 453.6 grams. ( 453.59 to be more exact)
Yes, butter, both salted and unsalted, have a minimal amount of carbohydrates.
Does butter make water boil faster?
In short; absolutely not. However, if you wish to read on.........According to the colligative properties of solutions, if you add a solute (salt) to a solvent (water), then the addition of the salt will cause the water's boiling point to increase.
The equation for boiling point elevation is dT = KbM where dT is the temperature change, Kb is the ebullioscopic constant, and M is Molality of the solution. The Molality is equal to the moles of solute (salt) divided by the kilograms of solvent (water). By increasing the amount of moles (amount) of salt, you increase the temperature change.
The Kb of water is 0.512. To raise the boiling point of 1 liter of water (1kg) by 2oC, you would have to add nearly 230 grams of table salt. The amount of salt you add when cooking (such as pasta) doesn't really change the temperature by much at all, its more for flavor.
How many grams are in 18 tablespoons of butter?
0.37 cup
1 cup is 48 teaspoons
1 teaspoon is 0.02 cup
This answer is in US measure. Questions asked specifically on Imperial or metric measure shall be answered in kind.
Which metal is used as catalyst in banaspati ghee formation?
nickel is the catalyst which is used in the formation of banaspati ghee
What is the price for an lb of butter?
I have found for a pound of good quality unsweetend or sweetend butter it runs about $2.49. That's at your bigger discount grocery store. Somewhere like Safeway, Raleys, etc it's about $2.99/lb. I use it in a lot of candy making so I buy alot of it. I .
Is putting butter on bread a physical change?
are you saying if the butter turning into a liguid a physical change? if so then yes for example water turning from water vapor (gas) to a liquid or solid is a physical change a chemical change actually changes the molecular structure of a compound or molecule, such as burning the toast in a fire and the wheat and other stuff in the toast is being converted along with oxygen in a combustion reaction into water, carbon dioxide, and other stuff like ash
What does cookie butter taste like?
Buttercup in my opinion tastes like greens. To me it tastes like dandelion greens. I love them so u should too.
How much margarine do you substitute for oil?
Oil and butter are equivalent fats; if the recipe calls for one tablespoon of oil, use one tablespoon of butter. Please note. this is not true for margarine or spread, a tablespoon of one of these does not contain a tablespoon of fat but fat and many other ingredients.
If you don't have butter or Pam what can you use to grease a pan?
You either put vegetable oil on it and spread it around or you get a cooking oil spray and spray the inside of the pan.
In some cases, however, you will have better results with vegetable shortening, or butter. Oil will be absorbed by bread dough, for instance, which may then stick to the pan.
Read more: Can_you_grease_a_baking_pan_with_oil
What temperature does butter melt at?
INFO FOUND OFF OF: http://hypertextbook.com/facts/2003/JessicaCheung.shtml Melting Point of Butter
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ResultBelitz, Hans-Dieter and Grosch, Werner. Food Chemistry. New York: Springer, 1999: 485. [Look at the table below: Melting Characteristics of Butterfat] < 40 °C Francis, Frederick J. "Butter and Butter Products." Encyclopedia of Food Science and Technology. Indiana: Wiley, 2000: 226. "Butter samples made from low melting liquid fractions and from a combination of primarily low melting liquid fractions and a small amount of high melting solid fractions exhibited good spreadability at refrigerator temperature (4 °C) but were almost melted at room temperature (21 °C)." 21 °C Butter: The Natural Choice. butterisbest.com. 13 May 2003. "Melting Point: 82.4 - 96.8 °F (28-36 °C)
Analysis: Melting point measures the temperature range at which a solid becomes a liquid. Butter's narrow melting range provides a sharp melting curve, for a quick flavor release and smooth mouthfeel." 28 °C-36 °C Difference between butter and margarine, including melting points. ochef. com. 13 May 2003. "The melting point of butter is between 90 °F and 95 °C (32 °C and 35 °C)." 32 °C-35 °C I determined the melting point of butter myself. Melting Point (°C) trial 1 trial 2 33 38 35.5 °C
Butter is a fatty food extracted from cream that was first produced sometime around 2000 BCE In ancient Rome people used it as hairdressing or skin cream and elsewhere in ancient times it was used as an ointment and medicine. Nowadays, butter is primarily used as a tasty spread for bread and as an ingredient in many baked foods. There are three steps into the butter-making process: pasteurization (which kills harmful bacteria and prevents spoilage), churning (a continuous process done by large machines that rapidly beat the cream to separate the fat from the water), and packaging.
Butter contains fat-soluble vitamins A, D, and E. There are over 120 different compounds in which contribute to butter's unique flavor, such as lactones, fatty acids, diacetyl, methyl ketones, and dimethyl sulfide (the primary factors responsible for its flavor). Butter consists of at least 82% butterfat, a fat that is found in milk and cream, and at most 16% water. A small amount of salt is also added to most butters. (The presence of salt lowers the melting point slightly.) Many countries over the world have used butter. However, butter consumption has dropped over the years due to its association with health problems, such as obesity and heart disease.
The point at which butter begins to melt lies between 21 °C and 40 °C. The larger amount of short-chain fatty acids in butter indicates sharpness in the melting curve. From the table below, the solid content percentage varies with the temperature at which it melts, an indication that butter doesn't have a definite melting point.Table: Melting Characteristics of ButterfatTemperature (°C)Solid Content (%)Temperature (°C)Solid Content (%)5 43-47 30 6-8 10 40-43 35 1-2 20 21-22 40 0 I determined the melting point of butter by the following process:
- Hold a test tube containing a small quantity of butter into a half-filled beaker with water. Heat the water slowly in a beaker. Keep shaking the tube gently. As soon as the butter melts, remove the tube from the water and check the temperature with a thermometer.
- Repeat the experiment twice.
- Melting point of butter: 33 degrees Celsius
- Melting point of butter: 38 degrees Celsius
- Melting point of butter (average) from the two trials: (33 °C + 38 °C)/2 = 35.5 °C
Where was the butter tart invented?
similar tarts are made in Scotland, though they are uncommon. There, they are related to the much more commontarte à la frangipane, that differs from the basic Canadian recipe only by the addition of ground almonds. But i don't no as to where the original butter tart is from!
Can you replace nut butters for regular butter in baking recipes?
Yes and no. When I make chocolate chip cookies, I usually replace half of the butter required with peanut butter. It gives it a peanuty taste and hopefully makes it a bit healthier cause the fats are healthier in the peanut butter. (1 Tablespoon of butter has over 7 grams of saturated fat. 1 tablespoon of peanut butter has about 1.5 grams of saturated fat. A half cup is 8 tablespoons...so that's saving 44 grams of saturated fats!)
I don't think that you'd get the right texture if you replaced *all* of the butter. And obviously you wouldn't want a nutty taste in some recipes. But for some recipes it might enhance flavor and hopefully make it a touch healthier. There are other substitutes, mostly fruit, that you can use instead. Many people use applesauce in light recipes (like cakes) and a prune puree in darker recipes, like brownies.
220 grams of butter is how many sticks of butter?
There are 28 .5 grams per ounce, 1 stick of margarine = 1\2 cup or 113 grams per stick. 2 times 113 = 226 So its 2 sticks plus 24 grams The 24 grams is a bit less than 1\4 stick. So about 2 1\4 sticks.
What year was margarine invented?
In the belief that butter was unhealthy because of the saturated fat, margarine was invented to create a butter-like substance without that kind of fat. Recently, however, it has been determined that margarine often contains trans fat, which is considerably worse than saturated fat, so you're best just using small amounts of butter.
