Margarine is fat. It’s just a different kind of fat from butter. Whereas butter contains mostly saturated fats, margarine’s fats are unsaturated. This just refers to a slight variation in the...
My “bread and butter” is demystifying science. Often that takes me down a slippery slope, slaloming between gates of “ifs,” “buts” and “maybes,” never quite getting to that definitive finish line....
Emperor Napoleon III offered a prize to anyone who could find "a suitable substance to replace butter for the navy and less prosperous classes." The French chemist Hippolyte Mege-Mouries had...
Ghee can be found in the international section of most grocery stores, and clarified butter on the pages of many culinary magazines, but what are these fats, and how do they differ from normal...
Cows' milk, as well as that of most other mammals, is a complex mixture of proteins, fats, water, carbohydrates, minerals, hormones and various other molecules. Some of these components are soluble...
Before refrigeration butter would often spoil due to bacterial contamination. Salt was then added as a preservative. It works by dehydrating bacteria. Obviously since salted butter lasted longer,...
Butter or margarine? Olive oil or canola oil? Low fat diets or high fat diets? You would think that after literally thousands of studies we would have some straight forward answers about the effect...
Margarine originally was a cheap butter substitute made by emulsifying beef fat with water or milk. Eventually animal fat was replaced by partially saturated vegetable fats, hardened by the process...
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