Tag Info

Hot answers tagged

30

Butter and margarine freeze perfectly. I generally stock up during sales and thaw it as needed. You just have to make sure it's wrapped tightly in the foil, to prevent oxidation. It'll keep at least 6 months, probably more if you don't have a self-defrosting freezer. Thawing butter does take quite a while, however. I usually give a package a few days to ...


18

There is some real science on this. See http://naldc.nal.usda.gov/download/15684/PDF When frozen to −20°C butter can last 1 year with no real change in quality


6

The claim is probably based on the higher melting point of hydrogenated vegetable oils. While butter melts between 90F and 95F, hydrogenated oils can have melting points up to 120F. This can give an advantage when baking as proteins begin coagulating at around 120F and starches start to gelatinize around 130F. This is easily observed in cookies: cookies made ...


5

There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a ...


3

To call one fat superior to another because it is "oil based" is ridiculous on its face. That quote is prefaced with "The choice of margarine has nothing to do with calories..." Well of course not, average butter and average margarine have the same calorie density. Their choice to use margarine instead of butter is not about quality, it's about economy. ...


3

Margarine is essentially 80% hydrogenated vegetable oil, the rest being mostly water and a touch of coloring and flavoring. Shortening is essentially 100% hydrogenated vegetable oil. That means that to truly substitute shortening versus margarine, you would need 5 units of margarine, versus 4 units of shortening plus one unit of water. However, in many, ...


2

We've frozen Margarine all my life. My Mother would buy margarine on sale and freeze it for our big family. We just pulled it out of the freezer as needed. We always, and still do, freeze it in the box it comes in with no extra wrapping needed and it is just as good 2 years down the road as it is when you bring it home from the grocery store. Now, ...


1

I assume we are making candy or fudge. Heat the brown sugar first when you have it to temperature, stir in the margarine off the heat then pour it.



Only top voted, non community-wiki answers of a minimum length are eligible