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After looking that margarine up: It is advertised as a margarine made of mostly unsatured fats. An ingredient list is not readily found on their website (red flag ;) ) . They also claim to not hydrogenate their fats, so to make a solid margarine you are either looking at https://en.wikipedia.org/wiki/Interesterified_fat (will behave similar to butter when ...


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I say you should go for it. In the US, regular household cooks often substitute margarine for butter. Many recipes call for "butter or margarine". Most likely a celebrated chef or food critic would be able to spot the substitution (and be appalled by it), but for most people and most recipes, it works out just fine. If you are using salted butter instead ...



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