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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
How many ounces are in a tab of butter?
A standard stick of butter typically weighs 4 ounces or 113 grams.
How many ounces are in 185 grams of butter?
There are approximately 6.5 ounces in 185 grams of butter.
How many tablespoons are in a stick of butter?
8 tablespoons = 1 stick
In the U.S, the average stick of butter is usually 8 tablespoons or 1/2 cup.
How many cups in a stick of butter?
16 tablespoons to a cup. 8 tablespoons to 1/2 cup, 4 tablespoons to 1/4 cup.
Explain how a pat of butter at room temperature can be considered to be frozen?
Because it is in a solid state.
Clarified butter used in indian cooking?
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Why is butter so difficult to store and transport in hot weather?
As we know butter can easily spoil because heat or temperature badly affect and spoil it. It can only store in very low temperature.
Does brandy butter freeze well?
It depends on the Alcohol concentration. The more alcohol the lower the freezing temperature will be.
Can you replace almond butter with apple butter?
Well yes. It really depends on how much you need. A couple of teaspoons won't make that big a difference in the flavor, but if it's a large amount, it might need to be the tahini. In the US, tahini is sold at most major markets, or they can order if for you. Try the natural foods section or the ethnic foods section...near the Jewish section.
What is a good butter substitute?
That depends on what you're making. If you're baking, I wouldn't risk a substitution. Baking is very precise, there is a delicate balance of ingredients in order to achieve the desired chemical processes and the right result. If you need a substitute for butter in a COOKING recipe, say for a sauce, or to pan fry vegetables, that's different. You could probably substitute margarine, Smart Balance, or a light and tasteless oil.
How much butter is equivalent to six tablespoons oil?
Usually you have to melt the butter then measure. If you cook with butter or oil, you will get different results. Butter burns at a lower tenperature than oil. So cooks will put some oil in the butter if frying.
How do you make clarified butter?
Use a very good quality unsalted butter. Cut it into cubes and heat in a heavy-duty saucepan over low heat until it is all melted. Let this simmer gently until the foam rises to the top of the melted butter. Be careful, as it may spatter as it heats.
Once the butter stops sputtering and no more foam seems to be rising, skim off the foam. You can use this for cooking later if you want. Don't worry about getting every little bit of foam because the next step is to strain the butter.
Line a mesh strainer with a few layers of cheesecloth and hold over a heat-resistant container. Pour the melted butter through the cloth and you've got your clarified butter. It will keep for 3-6 months if you refrigerate it.
Does butter dissolve in cold water?
If let sit long enough yes. The process would be sped up by motion though.
Fat
91.65g
Carbs
0.07g
Protein
0.96g
There are 810 calories in 1 stick of Butter.Calorie breakdown: 99% fat, 0% carbs, 1% protein
Is it safe to leave butter out of the fridge?
Yes certainly - I keep a small amount of butter in a covered container in the cupboard - I keep most of it in the fridge to maintain freshness & just cut off say 1/4 cup to keep out at room temp to use for spreads & on baked goods.
Can you treat a burn with butter?
The grease doesn't help it heal and will acutally make it hurt more. Ice is the thing to use.
Because, the butter will melt because the burn is hot and if the butter melts and the surface it is on is hot the butter will get hotter and and burn you more.
basically, but not really, t has the same effect ! And if you are ever looking for a good recipie website checkout my nieces delicioushomemeals.webs.come
If you like garlic, you can find garlic bread already buttered in the freezer section of a major grocery store.
Why do you cut margarine into dry ingredients?
Answer:
The reason why you are supposed to cut margarine into your dry ingredients is mainly for the purpose of maintaining the whipped texture of soft margarine while ensuring an even distribution within the dish you are preparing. One important thing to remember is that the smaller the bits of margarine in your dish, the flakier and all around delicious your dish will become.
