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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
Can ghee be substituted for butter?
I have been making my own ghee for years. All you do is heat unsalted butter either on the stove or in microwave. Skim off the foam that forms on the top and throw it out. Repeat 2 or 3 times until all of the froth is gone. The remaining product is ghee. I usually make enough to make it worth the mess and freeze it for future use. You can buy it in the international section of the grocery store for about $10/bottle(or less). It is worth the effort - makes a big taste difference. I personally use it in my corn chowder for sauteing the onion as well as curries, etc.
What is the function of the butter in pastry?
Butter is what makes pastry "short" (or, "light and crumbly"). It also adds the characteristic "richness". In puff pastry and flaky pastry, butter is wholly responsible for the leavening effect.
When you think about it, a shortcrust pastry recipe, minus the butter is essentially the recipe for a water biscuit/cracker. Comparing these two things may help you see what difference butter has on a recipe.
He meant he earned his living with it.
Explain why burning butter is a chemical change but melting is not?
Melting: change of phase, a physical phenomenon without change of the composition.
Burning: a reaction of oxydation, a change of composition - a chemical change.
Is margarine better than butter?
There are two separate schools of thought on this, even in the medical profession.
Butter is a more natural substance, but it contains saturated fats. Butter is known to increase both HDL (good cholesterol) and LDL (bad cholesterol).
Margarine is made from vegetable oil, so it does not contain cholesterol. However, traditional margarine contains trans-fats to help firm the product. Trans-fats will raise your LDL. So, even though it does not contain cholesterol, it has a negative effect on how your body processes it.
The American Heart Association says to go for the newer trans-fat free spreads (which are not as firm as butter or margarine) with low saturated fats. Many of the new spreads contain plant sterols, which can have positive effects on your HDL and LDL cholesterol levels. Smart Balance, Blue Bonnet Light, Country Crock Churn Style, Benecol, Promise, and Parkay are examples of these. No matter which you choose, use them sparingly.
Can you eat butter or margarine when pregnant?
yes this is my third pregnancy fourth child and I have ate it with all of them.
No, Shea butter is made from Shea nuts that have been processed into a hard butter and Lanolin is the oil extracted from Sheep wool.
jains are followers of ahimsa.butter has a lot of micro organisms
to save the life of these organisms they dont eat butter
Its an invention which cuts butter for you and you can put it on your breakfast
What is the point of that little bit of paper they put in tubs of butter?
to keep them from sticking together and making a "cube"
Edit: No i mean in TUBS not the blocks in paper wrapping, can anyone give me an answer to this?
I don't do tub butter, so I have no way of knowing what you are referring to. I think it has to do with sanitation or preservation of some sort. What else could it be?
The Scythians, a nomadic tribe from Iran, invented butter. Legend has it that the Scythians blinded their slaves so that nothing distracted them from churning. The Greeks and Romans relied on oil for cooking and used butter for a remedy for healing wounds. The Gauls were the first to use butter for cooking.
