Load up on onions, sharpen your knife and get slicing. This is a great alternative to French Onion Soup from Jamie Oliver. But first, some kitchen tips from whatfoodimade: • Sharp knives reduce the amount of tears produced while cutting onions. • Leaving the root of the onion on while slicing also helps to reduce […]
Beautiful Spring flowers! Have a wonderful weekend.
Happy Friday! For those of you in a deep freeze or still covered in snow, I sharing some spring flowers! Our March was warm and mild but with April’s arrival has been blustery and cold. Anoth…
Source: Spring Flowers in Bloom
Very useful information!!!!!!
These are a few essentials if you are traveling to another place: ☐ Passport with visa (if applicable). Bring this with you at all times. Don’t lose them. They are very, very important. Make …
Source: Travel Checklist
I am a BUTTER girl, but in my younger days maybe like many of you I used MARGARINE as well. One of my favorite blogs is The Kitchn (not kitchen) and today they had this information about the difference between butter and margarine. Hope you find it as interesting as I did.
Original post: www.thekitchn.com
Take a walk down the dairy aisle and you’ll notice an ever-growing selection of butter and margarine. Most people have strong opinions about which one they prefer.
But do you really know the difference between butter and margarine?
The Difference Between Butter and Margarine
While used for many of the same purposes, butter and margarine are two very different products. The primary factor that sets them apart is what they’re made from, and thus the types of fats they contain.
What Is Butter?
Butter is the dairy product made from churning milk or cream. The churning process separates the butterfat (the solids) from the buttermilk (the liquid). The butter we most often buy is made from cow’s milk, although other varieties — made from the milk of sheep, goat, yak, or buffalo — are also available. While typically pale yellow in color, butter can range from white to deep yellow, depending on the animal’s diet. And since, at its core, butter is made from one ingredient, it can be made at home.
You may have noticed your butter labeled as “sweet cream butter.” This indicates that the cream used to make the butter was pasteurized, or first heated to kill any pathogens and prevent spoilage. It’s worth noting that all butter in the U.S. is pasteurized. The alternative, raw butter, which is made with raw milk, is prohibited from being commercially sold in the U.S., although it may be found in certain parts of Europe.
Whipped butter, designed to be more spreadable, adds air into the butter, making it lighter and less dense. So an equal-sized portion of whipped butter, as compared to regular butter, has fewer calories and a lower fat content.
The biggest factor that sets different brands of butter apart is the fat content, which ultimately has an effect on the butter’s taste and texture. All commercially sold butter in the U.S. must be at least 80 percent fat. As butter is an animal fat, it contains cholesterol and is higher in saturated fat than margarine.
What Is Margarine?
Margarine is a 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. Margarine can be found in both sticks and tubs.
It’s important to know that not all margarine is created equal. There are variations from brand to brand, so it’s important to read the label. Unlike butter, margarine isn’t something that can be made at home.
Like butter, regular margarine must also have a minimum fat content of 80 percent by law. Anything less is considered a “spread.” The margarine and spreads found in the dairy aisle can range from 10 to 90 percent fat. Depending on the fat content, the levels of vegetable oil and water will vary, with those containing a lower fat content having a higher percentage of water.
Since margarine’s primary component is vegetable oil, it lacks the cholesterol and saturated fat found in butter, and has a higher percentage of polyunsaturated and monounsaturated fats. It may, however, contain trans fat — although, many brands have reduced or totally eliminated this from the ingredient lineup, using palm oil and palm kernel oil in its place.
Which Is Better? Butter or Margine?
If you’ve tasted each of these spreads, then you know just how vastly different they are. Growing up in the early ’80s, we were a margarine household for quite a long time. Thankfully at some point we made the switch to butter. Once I tasted really good butter, it was like a light came on and I knew this was the stuff I needed to be eating. Good-quality butter tastes amazing — there’s just no way around it.
The type of fat found in butter and margarine is a defining factor in what sets them apart. While butter is derived from animal fat, margarine is made with vegetable oil. This difference has an impact on taste, texture, and nutrition.
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 tougher baked goods.
As far as which one is better, your best bet is to just use whichever one you choose in moderation.
(Image credits: Kelli Dunn)
I am a big fan of wraps!!!!! This recipe is so refreshing I can not wait to try it.
When it’s hot outside, you’re tired of grilling, but want something quick and easy, these Greek Rotisserie Chicken Wraps are just the ticket! My family eats only half a rotisserie chicken for dinner, and when I was faced with the leftover half the next day I wracked my brain what to do with it. Then I remembered I had a Greek grilled chicken pocket bread recipe that would work, and I wouldn’t even have to grill the chicken! We always have flour tortillas on hand, so chicken wraps it would be! This was a wonderful light dinner to eat on our back deck on a warm week-day night. I hope you enjoy these as much as we did!
Greek Rotisserie Chicken Wraps
Tzatziki with Dill
1 cup Greek yogurt
Juice of 1/2 lemon
1 teaspoon minced garlic
2 tablespoons finely minced fresh…
View original post 124 more words
Salt is an essential ingredient in both cooking and baking, added to enhance tastes, suppress bitterness, and preserve foods. Most recipes call for table salt, while others recommend sea salt, but is there actually a difference between the two?
All salt is sodium chloride, and it all comes from the sea.
Yes, you read that right. All salt is sodium chloride (NaCl), and it all comes from seawater — even table salt.
Table salt is typically mined from salt deposits, remnants of older bodies of seawater that have since dried up and are long gone. The deposits are washed with water to dissolve the salt, forming a salt solution which is then evaporated under vacuum to form crystals. Table salt is processed to purify and strip it of all other minerals and contaminants, and then supplemented with anti-caking substances, such as sodium aluminosilicate, silicon dioxide, and magnesium carbonate. Table salt is usually about 98% sodium chloride, with about 2% by weight of an anti-caking agent. Table salt may be iodized; in which case, potassium iodide (or another iodine source) is added. Table salt tends to be a little denser from the evaporation method used.
Sea salt is crystallized from current bodies of seawater, either by open-air solar evaporation (usually more expensive sea salts on the market come from this evaporation method) or by a quicker vacuum evaporation process. Sea salt is either sold as unrefined or refined. The unrefined sea salt is unwashed and therefore may appear grey in color from sediment and clay impurities. Unrefined sea salt is also coated in trace minerals, algae, and even marine bacteria that can tolerate high levels of salt. All these may contribute to a more complex flavor. Of course, if you look at the amount of salt you actually sprinkle on a large grilled steak, for example, whether or not those trace impurities really contribute much flavor to your food is up for debate.
On the other hand, refined sea salt is washed to strip it of its trace minerals and clay/sediment contaminants, purifying it into a salt that is just like table salt. Again, sea salt is sodium chloride, just like table salt, and if it is unrefined, then it is most likely contaminated with trace amounts of other compounds or materials, but otherwise, it’s still sodium chloride. Sea salt may have a flakier texture, especially depending on the method used to collect and dry it.
Do you have a preference for table salt or sea salt? Or are there specific instances when you opt for one over the other?