It's common to see butter or margarine in most people's homes. They are used for various revenues. However, one does not replace the other. Butter is made from milk or cream, while margarine is made up of oil, water and salt. But besides that difference, do you know of any more? See below the main differences between margarine and butter.
Some choices are crucial for preparing certain types of food.
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While most people think there are no significant differences between these foods, studies say the opposite.
Butter: a dairy product made simply
Butter itself is a simple product even at the time of its manufacture. Just beat the cream quickly forcing the separation of solids and liquids. The ideal is to keep the butter at room temperature, so that when it melts, it will not burn.
In addition, there are options with and without salt. The big difference between them is that the former has a longer shelf life.
Margarine: dairy-free and low-fat
When it was created in the United States, in 1873, milk was still used in its composition. Currently, this ingredient has been withdrawn. The manufacturing companies use dyes and flavorings to make it resemble butter. It is more consumed because it contains less calories and saturated fat.
However, this food contains trans fat, which raises cholesterol (LDL) and lowers cholesterol (HDL). It is always necessary to check that there is at least 80% fat.
When to use butter or margarine
Even though it is common to substitute one for the other in household recipes, this is not the most advisable. In the case of brownies, the best option is margarine, as they will be fluffier.
When making any recipe, remember that low-fat margarine will have an amount of water even bigger. But, if you still want to use both without risking success or failure, choose toast, bagels or waffles.