What are you using to bake, butter or margarine?
Most bakers find it difficult in distinguishing between butter and margarine or in making up the choice on which is better to use in baking,in fact, most people have strong opinions about which one they prefer.
First, let's discuss and explain in details the differences between butter and margarine.
THE DIFFERENCE BETWEEN BUTTER AND MARGARINE
Though both are mostly used for the same purpose for either cooking, baking and other consumption, but what sets them apart is that they are made from different products and contains different types of fat.
Most Nigerian cakes are made with only margarine. This is due to poor power supply and the relatively cheaper cost of margarine to butter.
Margarine can be stored at room temperature but butter needs to be stored in the fridge to keep it away from melting,under normal room temperature and also to preserve it.
BUTTER : It is the dairy product made from churning milk or cream. The churning process separates the butter fat ( the solids) from the butter milk (the liquid) . The butter we often buy is made from cow's milk, although other varieties made from the milk of sheep, goat, buffalo are also available. While physically pale yellow in colour, butter can range from white to deep yellow, depending on the animal's diet. Butter is made from one ingredient, it can be made at home as well.
MARGARINE : This is the non - dairy product created as a substitute for butter. While originally made from animal fat in the 1800s, today the primary ingredients include vegetable oil, water, salt, emulsifiers, and some also include milk. Unlike butter, margarine is not something that can be made at home.
IN BAKING : While butter is derived from animal fat, margarine is made with vegetable oil .
This difference has great impact on taste, texture and nutrition. When it comes to baking, butter is
the best when compared to margarine. As far as substituting one for the other, it's best to go by the recipe, especially when it comes to baking. Those margarines that have a lower fat content contain more water, which can lead to producing a tougher baked products. For cakes, cookies and pastries, butter provides richer flavour. While margarine is good for cooking, butter is the better choice for frying. Butter doesn't become gummy the way unsaturated oils do. Baked food with margarine always turn out moist. But each margarine brand differs, and some are healthier than others. Many have less unsaturated fat than their butter counter parts, but are often full of trans fat. If you are still insisting on using margarine, make sure you read the 'nutrition label 'to see if it's hydrogenated or not. If it does, then it contains fatty acid which is not cholesterol friendly, rather go for a none hydrogenated margarine instead. Some examples of margarine are : Simas, Valido, Golden Gate, Napa, Moore, etc.
The various uses in baking still remains going by the recipe if you ask me, for example, if your recipe ask for the use of butter, then use butter, if it requires the use of margarine, use margarine. However, there are some recipes that call for the use of both while baking.
With the explanations above, you will be able to differentiate between butter and margarine.
U can drop your question in the comment box.
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