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  2. When to Use Salted vs. Unsalted Butter, According to Our ...

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    Megan likes salted butter for toast and sandwiches (like her family-favorite turkey sandwich with mayonnaise and butter), as well as for topping popcorn and mashed potatoes (though unsalted with a ...

  3. Template:Comparison of cooking fats - Wikipedia

    en.wikipedia.org/wiki/Template:Comparison_of...

    Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point; Butter [1]: 81

  4. What Happens If You Accidentally Swap Baking Soda & Baking ...

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    Just like baking soda and vinegar simulate a volcanic eruption, baking soda interacts with acidic ingredients in doughs and batters to create bubbles of CO 2. But instead of spilling out of a ...

  5. Salted or Unsalted Butter for Baking: Which Is Better, and ...

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  6. Salt crust - Wikipedia

    en.wikipedia.org/wiki/Salt_crust

    A salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white) before baking. The salt layer acts as insulation and helps cook the food in an even and gentle manner.

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: Using a balance to measure a mass of flour.

  8. Margarine - Wikipedia

    en.wikipedia.org/wiki/Margarine

    Soft vegetable fat spreads, high in mono- or polyunsaturated fats, which are made from safflower, sunflower, soybean, cottonseed, rapeseed, or olive oil. Hard margarine (sometimes uncolored) for cooking or baking. To produce margarine, first oils and fats are extracted, e.g. by pressing from seeds, and then refined. Oils may undergo a full or ...

  9. Baking Powder vs Baking Soda: Why You Can’t Just Swap Them

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    To use baking powder when baking soda is called for: Simply use 3 times the amount of baking powder. So if your recipe calls for 1 teaspoon baking soda so you would need 3 teaspoons of baking powder.

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