Should I use butter or margarine?

Choosing butter or margarine is a hot debate among chefs. Some people have strong taste presets that adjust which ones to use and others like both. Some pastries and biscuits require butter specifically, but most recipes work well with them. There are also substitutes of butter or margarine that can be used by people with health and lifestyle. They have a lower melting temperature than shortening and causing biscuits to spread wider but adding another taste. Home butter and some margarine have more water, which can be problematic for use in foods where a sharper texture is required. The imitative range can be up to 50% water and does not bring consistent results. Each has about 0.141 ounces (4 grams) of fat and 35 calories per spoon. A hydrogenated and partially hydrogenated margarine stick is a solid process called hydrogenation, giving it more trans-tuks than a soft variety. If it is included sparingly in a healthy diet, the use of butter or margarine should not cause a problem.

butter is made of cream and its taste is often considered better than margarine. It can be clarified to remove milk solids that often burn when used for frying. Butter was often popular with serious bakers for their texture and taste, but many people say they can use butter or margarine and not notice any difference. His advocates point out that butter has a richer taste and a smaller amount is enough, which actually saves calories.

Margarine is made of vegetable oil. Recipes may vary between companies and a soft species sold in baths in supermarkets are not nutritionally different from butter. Many Margyrine varieties have added vitamins and calcium and are even air whipped creams for lighter structure and less caloric value. The American Heart Association in the US recommends using soft margarine over butter and even supported some brands.

for people who getThey do not wish to use butter or margarine in baking and cooking due to health problems and vegetarian or vegan lifestyles, vegetable oils and other ingredients can be replaced. The heart of healthy olive oil is good with many foods and provides a pleasant taste. Some people use apple sauce in sweet pastry and quote a damp and delicious result.