Margarine typically has a higher calorie count, but the difference is very minor. Fat is fat, and all fat is about 110 calories per tablespoon. Both butter and margarine are solid fat, but butter is made from milk and typically has a bit of residual milk or water in it, so the calorie count may be slightly lower, but not enough to make much difference in your diet. There are lower fat margarines available that contain fillers to take the place of some of the fat.

Milk is used to make butter by churning it (beating vigorously) until the fat in the milk coalesces into a lump separate from the liquid (which is called buttermilk).

Some butter has salt added.

Body butter is a type of thick moisturiser (a beauty product, not an 'edible' butter), either with cocoa butter and/or shea butter as a main component. Although this question appears in the "food and cooking" catagory, body butter is NOT edible.

150 grams of butter is approximately 148 ml.

Churning butter Basically you are duplicating the process for making butter yourself. You add energy (work) to the system. This breaks the fat droplet membranes and allows the fat molecules to come together (coalesce). When enough fat comes together, one gets a phase inversion in part of the system, and the fat becomes the continuous phase and the water the discontinuous phase -- and if the fat is a solid fat, one gets a material from milk that we call butter. Butter is over 80% fat with water and solubles making up the rest of the system. The remaining material is then buttermilk. http://www.madsci.org/posts/archives/2006-03/1143829481.Ch.r.html If you whip cream too long, it does not gradually become butter: it happens quite suddenly.

Margarine didn't exist in 1910 there was only butter. It doesn't come out until the 1950's and at first you had to mix yellow food dye into it to make it yellow.

A solar oven is made up of aluminum panels and won't catch on fire itself. However, it is possible for the food being cooked within the solar oven to catch on fire much like a magnifying glass focusing light from the sun can catch a leaf on fire.

No. It would sink and freeze the butter. It is best to keep it under a net or in a warm place.

Margarine is a butter substitute. In baking, I do not substitute margarine unless the receipe calls for it such as "1 cup butter or margarine". There are a lot of older receipes that call for butter, and are just plain tastier with the real stuff.

A pat of butter.

Contract slightly as it cools off

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Primitive man used butter as we do today, to eat and to cook with. Sometimes it was used as a dressing for burns or abrasions.

to give your food a nice goldy coulour!

Yes, of course :) Substitute 1 for 1 = use exact same amount of stick margerine as you would stick butter in your chocolate chip cookies. Note: do not try to use margerine spreads (i.e from a tub) = not solid enough & will ruin your recipe. Good luck!

If you slice fresh bread (not Wonderbread) very thinly, it can be difficult to spread butter on it without tearing the bread. To avoid that problem, you can butter the end of the loaf before you slice off the bread.

2 sticks of butter (1 cup, or 16 tablespoons) make a half-pound of butter.

wash it out with water after letting the coco in ur hair for 2 minutes

It would depend on the type of margarine and what is being boiled. In general, if the margarine contains the same percentage of fat as butter, then yes, it could be used as a substitute for butter.

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Yes, but butter tastes better! -No, really! :)

"Please pass the margarine."

"Is margarine better for you than butter?"

"I prefer the taste of margarine."

"Would you like your margarine by the stick or in the tub?"

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Actually, given that margarine contains no lactose and no cholesterol

On the other hand it raises your chance cancer and is one atom away from plastic, butter has no preservatives it butter contains the good cholesterol also it was meant for turkeys but it killed the turkeys so they gave it to humans, so butter is better