Margarine x Butter

Margarine x Butter

What is your favorite, butter or margarine?
All my life in my house, we have always had a lot of butter, either to pass the bread for breakfast, or to make some recipe. I have always seen my friends, however, consuming margarine and I found that thing very pale and dull … Butter in my opinion is much richer in flavor and it is its fat that gives that special flavor in breads, cookies, cakes and even toppings!
Margarine however has only 5 grams of saturated fat, whereas butter has 8 grams. Butter is nothing more than whipped milk cream, rich in saturated fat and cholesterol. Margarine on the other hand is obtained from the partial hydrogenation of vegetable oils, which are artificially rich in unsaturated fats and which transforms part of these unsaturated fats into saturated fats and trans fats.
Studies show that eating margarine increases the incidence of heart disease in women by 53%. Consuming butter helps your body better absorb nutrients in other foods. That is, experts advise more to eat butter!
Butter also helps to give the preparations a better texture and body, and the preparations will also be more stable. Butter is also the basis of pâtisserie and is indispensable for the preparation of recipes such as brioche, croissants, sablées, pâte à choux, cakes, pies and creams. Another interesting factor is that the higher the fat content of your butter, the crunchier it will be (in the case of cookies, for example).
The temperature of the butter is very important in its preparations:
-When you are making a pie dough, it is advisable to use the butter very cold so that it leaves the preparation very crunchy!
-For pasta cakes, cupcakes and muffins it is always advisable to leave the butter at room temperature so that you can easily beat it with the sugar and thus leave your preparations well aerated.
And now, is it better to use salted or unsalted butter in the preparations? It depends. Here in France it is very common to always have salted butter at home that they add to their recipes without any problems. In the case of a caramel, for example, I think it’s valid because you will have that famous slightly salted caramel, traditional from the Brittany region. For other preparations, mainly in confectionery and boulangerie, in which the ingredients of the recipes are weighed with great precision and a few grams of a certain ingredient are decisive for the success or failure of the same, I think it is better to always use unsalted butter because you never know the exact amount of salt they contain. So, you avoid spoiling an entire preparation!
By Talitta Albuquerque

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