Questions tagged [margarine]

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1answer
73 views

Has anyone ever made margarine out of butter? [closed]

It occurred to me that since margarine can be made by emulsifying fats with a suitable level of saturation with water to simulate butter, and clarifying butter is essentially just breaking the ...
-1
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1answer
121 views

Can i use natralite butter in making puff pastry [closed]

I want to make puff pastry, can i use natralite butter for making the same?
12
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3answers
6k views

Heating Margarine in Pan = loss of calories?

Does heating up margarine in a pan makes it lose calories since more than half of it evaporates? Ex: using 1/4 of margarine and heating it up with onions. Will the dish still have 210 cals from ...
4
votes
2answers
435 views

Bete Noir — no dairy

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and ...
0
votes
1answer
9k views

Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter

There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a substitute for butter, however that contains ...
7
votes
2answers
16k views

How does substituting Butter for Margarine/Shortening affect the Recipe

I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will this effect my final Product? I have seen ...
5
votes
1answer
4k views

Why do my pastries come out flat when I use butter instead of margarine?

I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I ...
3
votes
2answers
4k views

Margarine vs Butter in cinnamon roll schmear

What properties of margarine makes it better as a schmear in cinnamon rolls? According to an online source: The oil-based fat holds up better than butter under the oven’s heat, so the goo doesn’t ...
2
votes
1answer
5k views

Hot Sauce: margarine versus butter

http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to ...
2
votes
2answers
8k views

Margarine in place of shortening

According to the Wikipedia article on shortening, it seems as though margarine is considered shortening. Has anyone substituted margarine for shortening in any recipes, and can you report your ...
32
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5answers
46k views

Does freezing butter or margarine change the properties?

I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could be undesirable when cooking? Update: ...
1
vote
3answers
3k views

How do you cook margarine with brown sugar without separating?

I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar ...