Butter and Margarine

Yes you can, but in most supermarkets it will be called Ghee, or Pure Butter Ghee, this is the Indian name for clarrified butter.

trust me you don't want a pro they just trying to make money, but, margarine has many cemicals that they don't put on the label , it also has more fat , that they don't put on the label , butter has less fat, wich they put more fat on the label that's not there.its way healthyer and its much more worth it.

no it does not as special chemicals that dont harm skin are added to make it last

No body had ever known who mad olive butter.

2.10

you mean clarified?

No, just cream and salt.

why is black butter served with skate

Yes, 1/2 cup per cube. Says right on the side of each cube. 1/2 * 4=2

Because it is warmed, some of the flavors will be stronger. Others may have volatilized and dissipated. It likely depends upon the formulation of the particular margarine you use.

Butter Buds is a dry item usually found in the spice section of the market. It is a fat free butter substitute. However, it is not vegan. The natural flavoring comes from actual butter, which means it still contains animal product.

Start with unsalted butter. The butter is melted and then allowed to stand for a few minutes. The milk solids settle to the bottom of the pan. You can pour off the clear butter leaving the milk solids behind. Then you have clarified butter.

1890 when he was 21. He became ill and his mother, to cheer him up, brought him paints where he discovered his love and passion for art. He dropped law school, which he was formally participating in to become a lawyer, and became an internationally known artist. This upset his father because his father always wanted him to be a lawyer.

That doesn't make sense. Try to explain your question in the chat room.

Refining butter is not difficult but one has to be very careful of temperature. It must be done on low heat. Put two or more pats of butter in a saucepan depending upon its capacity and place it on a hob on low heat. Gradually the impurities will come to the surface and on continued heating will settle down under the clarified butter. After it has happened remove the saucepan from the hob and let it cool. The clarified butter will thicken and will form a viscous layer, the impurities underneath will remain liquid. Make a hole in the butter and drain out the liquid. To refine it further the process can be repeated once more. There is no need to add any chemicals or things. A piece of clove may be added while heating butter to remove a larger proportion of milk solids but it could slightly colour the final product. If you are doing it for the first time it is better to experiment it with one pat of butter. It is extremely important to keep an eye on while the butter is being heated and should under no circumsances be allowed to turn brown(burn). Regulating heat with a food thermometer can be helpful.

Joshuwaa Seymour

I think lower fat foods are recommended for those with pancreatitis - no butters (or margarines) fit into that catagory. You could try low fat cream cheese or light mayo as an alternative.

Ask your doctor. If your pancreatitis is severe, you may not be able to eat any fat at all.

because due to disturbance of it's molecule the contraction occur and it become more thick

Margarine was invented in France in 1869

use the same amount of butter that you would use margarine as for the flatness of the cookie that really doesn't have much to do with the oil used, try adding the baking soda at the end of the preparation.

No, it is heterogeneous as there are still pockets of air in the cake itself.

Margarine is made from refined oils. Butter is made from solidified milk fats. Margarine is not actually a dairy product, although it is kept in the dairy section.

about 10 years,

as its a rip-off it probably won't work

A biscuit