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How to Use Margarine Substitutes in Baking (or Not)
Many professional chefs seek out butter with 82% or even just 81% butterfat, and claim they notice a difference in their pastries made with the slightly higher-fat butter. We have a little trouble noticing that difference. But imagine trying to bake a cream puff (where the only ingredients are flour, butter, milk, eggs, and a little salt), and one of those primary ingredients is missing one-quarter of its essential nature! It is almost as big a change as if you had used only egg whites and substituted some other mystery liquid in place of the yolks. You would not expect to get the same results as you had in the past with tried and true ingredients. The I Can't Believe It's Not Butter website has a lot of recipes for you to peruse, but very few baking recipes. With a staff of recipe testers, home economists, and a full-time chef, the company clearly puts lots of effort into creating new recipes and probably modifying existing recipes to make use of its product. But most traditional baking recipes are probably beyond the scope of their modifications. |
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Related Articles:
Difference Between Butter and Margarine Using Butter, Margarine, or Shortening in Cookies Melting Points of Butter and Margarine Substituting Margarine for Butter in a Butter Cookie Recipe |
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