Butter and Margarine

Minnesota

Dogs are naturally lactose intolerant from birth so it is probably not a good idea to give them much and not very often. It could cause stomach upset, vomiting, diarrhea and they could go off their regular feed. Dogs milk doesent have the same things in it as cows milk.

Margarine (pronounced /ˈmɑrdʒərɨn/, /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/), as a generic term, can indicate any of a wide range of butter substitutes

nope butter begins to melt at 90 degrees

The name

um....what do you think?

Butter is not made from milk, it is made from cream, which can be separated from raw milk. "Store bought" milk has been homogenized, which keeps the cream from separating from the milk. It may be reduced fat milk, which has had some of the cream removed. Buttermilk is what you have left after you made butter from cream. You cannot make butter from buttermilk. You can make some really great biscuits with it. Above was learned while doing chores for my grandmother- including churning butter.

Oven apple butter - 2 qts. water, 2 Tblsp. salt, 6 lbs. apples, cored, peeled & sliced, 2 qts. sweet cider, 3 1/2 - 4 c. sugar, 1 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. allspice. Combine water & salt. Add apples. Drain well, do not rinse. Put through food chopper using finest blade. Measure pulp & juice. (there should be 2 qts.). Combine with cider. Place in large enamel pan. Center pan in 350 oven. Simmer about 3 3 1/2 hrs until cooked down about 1/2 & is thick & mushy. Stir thoroughly every 1/2 hr. Put through sieve of food mill. Should yield about 2 1/4 to 2 1/2 qts. Combine sugar & spices, add to sauce & return to oven. Continue simmering about 1 1/2 hrs. or until thick, stirring every 1/2 hr. To test, pour small amount onto cold plate, if no liquid oozes around edge, butter is cooked. Pour into hot mason jars, process is boiling water bath for 10 min. Makes 2 qts.

Butternut was a candy bar since 1916. It was originally made and produced by Hollywood candy co. Later it was owned and produced by Leaf candy Co. eventually Leaf was swallowed up by the giant candy killer Hersheys. Hersheys only produced two leaf products payday and zero and left the pothers to sit on the bug candy shelf in the sky. Hershey was able to keep the other candies from the market by holding on to the trademark. They were supposed to keep the candy in the stream of commerce in order to renew the trademarks.

Eventually an Independent candy producer named kenneth wiesen of NY wrestled the trademark away from hershey and is now working with the USPTO to try to bring the candy back to its adoring fans. stay tuned.

It's margarine, which hasn't been hydrogenated.

Hence, unhydrogenated margarine.

I can improve on that, because I don't think that answer helped much.

hydrogenation is the process they use to make liquid vegetable oil turn firm and spreadable. Animal fats, like butter and lard, are firm when kept cool, but vegetable fats are less saturated so with a few exceptions (such as coconut oil) they are liquid even when cool. You can't spread liquid oil, so the hydrogenation process was created to change the texture by artificially saturating the oil and making it more firm. In recent years it's become more and more apparent that this process is very bad for human health, because the type of saturated fat that is created by this process is very bad for heart health. For many years people thought butter was bad for the heart and margarine was good, but we now know that's really not true.

To address this, manufacturers are trying to make margarine that's not so bad for you: there are lightly hydrogentated options available. They are much softer than regular magarine (you can squirt them out of a squeeze bottle) but a bit thicker than regular oil. Typically, the harder the margarine, the more hydrogenated it is. So the stuff that comes in squares is usually much worse than the softer stuff in tubs, and the liquidy stuff is another step better.

There are some natural brands of margarine (earth balance is one) that do not hydrogenate. They use blends of oils including firmer vegetable fats like palm oil, so they can make a healthier maragarine. There is a lot of debate as to what kind of butter/margarine is best for people and the planet (harvesting palm oil is a major environmental issue) so read up!

Butter is a type of oil made from saturated fat, which are made from hydrocarbon molecules. A hydrocarbon is a compound containing only carbon-carbon and carbon-hydrogen bonds. Both of those are covalent bonds.

There are 3 ways to make Gremolata Butter. They are basically the same except some people add either garlic or shallots and some omit both completely. Here is the recipe:

Gremolata Butter

3 tablespoons Italian parsley

Salt & pepper to taste 6 tablespoons butter, unsalted, room temperature

1 tablespoon finely-minced shallot or garlic or both or omit both

3 tablespoons black pepper, cracked coarsely

For the Gremolata butter finely chop parsley and mince shallot finely as well. In a bowl, mix the two and then add in softened butter and blend thoroughly.

You can make the Gremolata butter ahead of time and even double the quantity, freezing it in batches.

One of the best ways to present it is to scoop the soft butter into a piece of aluminum foil, wrap into a cylinder and freeze for easy slicing later.

yes there is butter of margine butter

That's not pizza crust. Pizza crust: Flour, yeast, warm water, salt, olive oil. Knead. Rise. Shape. Bake. Butter could replace olive oil (even though olive oil is better for you) but what purpose would the honey serve?

Maybe because of the milk

Actually Margarine is milkfree however Margarine is one molecule short of being PLASTIC

Margarines are not made from milk as is butter. They are made from oil that is industrially manipulated into a buttery-tasting spread. I once read somewhere that a tub of margarine was placed in the woods and when they went back to get it a year later, the animals hadn't touched it. Much to everyone's surprise, not even the bugs would eat it. Could it be that even insects know what is food and what is not?

sufi jo naam hay aitmaad kaa

:)

not really it is very fattening you will gain twice as much as you will with flora

The fats in margarine are plant fats that are mixed with water. Since water and fats do not mix well, an emulsifier is added to turn the fats into tiny droplets. These droplets are then suspended in water.

8

Evidence has been uncovered that links the butter churn to being an appliance as early as the 6th century, AD.

No and it doesnt contain corn syrup.

you go to bagatella row look on your map there will be a person with the ! over there head.

Really Bad

It's about 11 tbsp