And when you start looking at it from a chemical composition standpoint, they are very different things (and I’m no chemist).
I have nothing against margarine, used a lot of it in my life - it has it’s uses, but it isn’t butter, anymore than cream cheese is butter or margarine, though the three have similarities.
If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.
And when you start looking at it from a chemical composition standpoint, they are very different things
Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.
So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.
I don’t care if it tastes different, it’s better. Feel free to have your opinion.
Margarine tastes nothing like butter.
And when you start looking at it from a chemical composition standpoint, they are very different things (and I’m no chemist).
I have nothing against margarine, used a lot of it in my life - it has it’s uses, but it isn’t butter, anymore than cream cheese is butter or margarine, though the three have similarities.
If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.
Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.
So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.
I don’t care if it tastes different, it’s better. Feel free to have your opinion.