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Margarine (/ ˈ m ɑːr dʒ ə r iː n /, also UK: / ˈ m ɑːr ɡ ə-, ˌ m ɑːr ɡ ə ˈ r iː n, ˌ m ɑːr dʒ ə-/, US: / ˈ m ɑːr dʒ ə r ɪ n / ⓘ) [1] is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is ...
Though you could use margarine or shortening instead of butter in your recipes, the results won't come out quite the same, as margarine is made with oil and shortening with lard.
Margarine manufacturers found that hydrogenated fats worked better than the previously used combination of animal and liquid vegetable fats. Margarine made from hydrogenated soybean oil and vegetable shortenings such as Crisco and Spry, sold in England, began to replace butter and lard in baking bread, pies, cookies, and cakes by 1920. [13]
California restaurants are prohibited from using oil, shortening, and margarine containing artificial trans fats in spreads or for frying, with the exception of deep frying doughnuts. [79] [80] [81] As of 1 January 2011, doughnuts and other baked goods have been prohibited from containing artificial trans fats.
Margarine wasn't invented to fatten turkeys. And not all margarines are the same, so a viral post's claims about its health effects may be wrong. Fact check: Truth about margarine is more ...
Butter on bread, pasta or potatoes provides that unmistakable rich, creamy taste. Melted, solid or creamed, it’s decadent in sweet and savory dishes.
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
It's because the fast food chain is reportedly swapping out the liquid margarine it used to use for real. If you order an Egg McMuffin from McDonald's in the near future, it might taste a tad ...