Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.From butter to margarine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(From butter to margarine?),it will help you,my kids.
Is it better if I change the food ingredient I'm cooking (for an important examination) that have butter in it to margarine?? Does it have effects on the taste, appearance, smell..etc? Anyone with sincere answers is welcome. Thanks. =)
Answers:
Butter tastes better, gives the food a nicer texture, and isn't as unhealthy as margarine. (Both are saturated fats, but butter is *naturally* saturated and margarine is *artificially* saturated--this is known as "partially hydrogenated fat" or "transfat".) Stick with the butter. If this is an important exam, do you mean like in a cooking school? In that case *definitely* don't substitute--they'll be able to tell in an instant!
Other Answers:
stick with butter much better taste, consistency.. etc.....
Usually you can make changes from butter to stick margarine or shortening without any variation to the finished product
Butter is better. Your body knows how to deal with it.
Check the margarine label; does it have trans fat? Trans fat is not good for your body.
I think butter tastes better in recipes.
First let’s look at butter. The problem with butter is that it contains two cholesterol-raising ingredients: dietary cholesterol and saturated fat. Dietary cholesterol is found only in animal products so you won’t find any cholesterol in a plant-based food or food product (such as margarine). Some of us are more affected by cholesterol in the diet than others, meaning some people can consume a diet high in cholesterol without blood cholesterol levels being affected; but others need only eat a little dietary cholesterol and their cholesterol levels soar. Overall, it is recommended that healthy persons consume no more than 200 milligrams cholesterol each day. Butter has 33 milligrams of cholesterol in one tablespoon alone!
Cholesterol aside, butter’s biggest trouble is its saturated fat content. Saturated fats are solid at room temperature and are found largely in red meat, high-fat dairy products (like butter) as well as coconut and palm oils. When eaten in excess, saturated fats increase the “bad” cholesterol (LDL) as well as the “good” cholesterol (HDL). Despite the fact that saturated fats raise good cholesterol, they don’t raise it enough for us to warrant you eating it. Saturated fat intakes are associated with increases in heart-disease risk. A healthy range of saturated fat is 10-15 grams each day. Just one tablespoon of butter contains over 7 grams of saturated fat!
Margarine is by no means void of artery clogging fat. The controversy with margarine lies with its level of trans fat, largely a man-made fat. Trans fats are formed when hydrogen is added to vegetable oils, making the oil more solid and less likely to spoil. This process is called hydrogenation or partial hydrogenation and allows stick margarine to be firm at room temperature. Trans fats have been shown to increase the “bad” cholesterol (LDL) similarly to saturated fats, and they tend to lower the “healthy” (HDL) cholesterol when eaten in large amounts. What’s more – trans fats may make our blood platelets stickier. While no standard intakes of trans fat have been set, one tablespoon of stick margarine packs a whopping 3 grams of trans fat and 2 grams saturated fat.
But a little margarine “know-how” will help you reduce the amount of trans fat you eat. The more solid a margarine is at room temperature, the more trans fat it contains. For example, stick margarine contains the most trans fat, 3 grams in one tablespoon. Switch to tub or liquid margarine and you’ve cut that by almost 2/3, from 1-2 grams trans fat. And the good news is margarine manufacturers are now cutting their trans fat levels even further, to less than 0.5 grams per serving! This low level is allowed to carry the claim “trans fat free or zero-trans fat”. How do they do it? They switched their first ingredient from partially hydrogenated vegetable oil to water or liquid vegetable oil.
Now you have some choices and your answer: margarine (the trans-free tub or liquid kinds) is still recommended over butter. For those of you who choose to have a “little” butter once in a while (for example, 1 teaspoon a couple times a month) you shouldn’t have to worry, but it’s better to be safe than sorry. On a regular basis, aim for the growing number of tub and liquid trans-free margarines available on the market today and rest-assured that you are eating in a more heart-healthy manner. If you have high cholesterol, your doctor may even recommend two trans-free cholesterol-lowering margarines called Take Control? and Benecol?. They taste similar to other tub margarines.
Source(s):
http://www.clevelandclinic.org/heartcenter/pub/guide/prevention/askdietician/margarine.htm
http://www.mayoclinic.com/health/butter-vs-margarine/AN00835
Its most likely a preference. There really isnt a taste, smell or appearance difference.
Yes it does in my opinion. It depends upon the dish, but in my experience butter gives a superior result as it is not as oily or as strongly flavoured. I think to that it gives a better appearance, is easier to cook with and gives a better consistency. Just make sure it isn't too hard before using it.
Good luck with the exam!
I substitute all the time and there is really no difference to me at all.
butter is much richer than margarine. when cakes are concerned, it's ok to interchange them. however, when cookies/biscuits are concerned, always use butter! butter will make your cookies/biscuits much tastier.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.From butter to margarine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(From butter to margarine?),it will help you,my kids.
Is it better if I change the food ingredient I'm cooking (for an important examination) that have butter in it to margarine?? Does it have effects on the taste, appearance, smell..etc? Anyone with sincere answers is welcome. Thanks. =)
Answers:
Butter tastes better, gives the food a nicer texture, and isn't as unhealthy as margarine. (Both are saturated fats, but butter is *naturally* saturated and margarine is *artificially* saturated--this is known as "partially hydrogenated fat" or "transfat".) Stick with the butter. If this is an important exam, do you mean like in a cooking school? In that case *definitely* don't substitute--they'll be able to tell in an instant!
Other Answers:
stick with butter much better taste, consistency.. etc.....
Usually you can make changes from butter to stick margarine or shortening without any variation to the finished product
Butter is better. Your body knows how to deal with it.
Check the margarine label; does it have trans fat? Trans fat is not good for your body.
I think butter tastes better in recipes.
First let’s look at butter. The problem with butter is that it contains two cholesterol-raising ingredients: dietary cholesterol and saturated fat. Dietary cholesterol is found only in animal products so you won’t find any cholesterol in a plant-based food or food product (such as margarine). Some of us are more affected by cholesterol in the diet than others, meaning some people can consume a diet high in cholesterol without blood cholesterol levels being affected; but others need only eat a little dietary cholesterol and their cholesterol levels soar. Overall, it is recommended that healthy persons consume no more than 200 milligrams cholesterol each day. Butter has 33 milligrams of cholesterol in one tablespoon alone!
Cholesterol aside, butter’s biggest trouble is its saturated fat content. Saturated fats are solid at room temperature and are found largely in red meat, high-fat dairy products (like butter) as well as coconut and palm oils. When eaten in excess, saturated fats increase the “bad” cholesterol (LDL) as well as the “good” cholesterol (HDL). Despite the fact that saturated fats raise good cholesterol, they don’t raise it enough for us to warrant you eating it. Saturated fat intakes are associated with increases in heart-disease risk. A healthy range of saturated fat is 10-15 grams each day. Just one tablespoon of butter contains over 7 grams of saturated fat!
Margarine is by no means void of artery clogging fat. The controversy with margarine lies with its level of trans fat, largely a man-made fat. Trans fats are formed when hydrogen is added to vegetable oils, making the oil more solid and less likely to spoil. This process is called hydrogenation or partial hydrogenation and allows stick margarine to be firm at room temperature. Trans fats have been shown to increase the “bad” cholesterol (LDL) similarly to saturated fats, and they tend to lower the “healthy” (HDL) cholesterol when eaten in large amounts. What’s more – trans fats may make our blood platelets stickier. While no standard intakes of trans fat have been set, one tablespoon of stick margarine packs a whopping 3 grams of trans fat and 2 grams saturated fat.
But a little margarine “know-how” will help you reduce the amount of trans fat you eat. The more solid a margarine is at room temperature, the more trans fat it contains. For example, stick margarine contains the most trans fat, 3 grams in one tablespoon. Switch to tub or liquid margarine and you’ve cut that by almost 2/3, from 1-2 grams trans fat. And the good news is margarine manufacturers are now cutting their trans fat levels even further, to less than 0.5 grams per serving! This low level is allowed to carry the claim “trans fat free or zero-trans fat”. How do they do it? They switched their first ingredient from partially hydrogenated vegetable oil to water or liquid vegetable oil.
Now you have some choices and your answer: margarine (the trans-free tub or liquid kinds) is still recommended over butter. For those of you who choose to have a “little” butter once in a while (for example, 1 teaspoon a couple times a month) you shouldn’t have to worry, but it’s better to be safe than sorry. On a regular basis, aim for the growing number of tub and liquid trans-free margarines available on the market today and rest-assured that you are eating in a more heart-healthy manner. If you have high cholesterol, your doctor may even recommend two trans-free cholesterol-lowering margarines called Take Control? and Benecol?. They taste similar to other tub margarines.
Source(s):
http://www.clevelandclinic.org/heartcenter/pub/guide/prevention/askdietician/margarine.htm
http://www.mayoclinic.com/health/butter-vs-margarine/AN00835
Its most likely a preference. There really isnt a taste, smell or appearance difference.
Yes it does in my opinion. It depends upon the dish, but in my experience butter gives a superior result as it is not as oily or as strongly flavoured. I think to that it gives a better appearance, is easier to cook with and gives a better consistency. Just make sure it isn't too hard before using it.
Good luck with the exam!
I substitute all the time and there is really no difference to me at all.
butter is much richer than margarine. when cakes are concerned, it's ok to interchange them. however, when cookies/biscuits are concerned, always use butter! butter will make your cookies/biscuits much tastier.
correctness,It's Non-profit and only for informational purposes.
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