Tagged Questions
2
votes
3answers
130 views
Will flavors marry in compound butter if given sufficient time to rest?
Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free.
If you make a salsa (for example) and store ...
2
votes
2answers
172 views
What are the benefits of making butter at home?
I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store?
I do not have access ...
0
votes
2answers
1k views
Replacing butter with olive oil
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and ...
12
votes
1answer
21k views
Conversion rule: how to switch oil and butter?
Just a moment ago, I was making muffins. The recipe calls for 125ml oil.
As a footnote, it says that you can replace the oil with 125g butter.
Can you do so in every recipe (not just muffins or ...
11
votes
1answer
26k views
Can I always use butter instead of margarine when baking?
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking?
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