Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some p
first of all, basically what is the difference? what are their uses and is there a big difference? for example is there a case where I should use pure butter f
I bought butter in 1/4 sticks (one pound box) and left it in my trunk by accident. It's been very cold 35-50° F (2-10° C) at night/day. It's been 48 ho
Many cake recipes say to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft
I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then
I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolat
I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference wou
I was looking for some ways to use up some older wine and red wine butter came up as a possible use. I see that it is supposedly pretty tasty on many meat-based
I've noticed that, all of a sudden, my chocolate chip cookies are spreading more than usual. I was wondering if the (organic) butter that I'm using could be af
Lately I've gotten into baking Red Potatoes with butter and spices and I've found I enjoy them when they are nice and tender. What's the best temperature for b
From my experience, the best way to use butter when baking is to let it soften to room temperature. However, sometimes one is short on time and must use the mic
What would be good substitutes for non-stick spray? I've heard butter or vegetable oil. Would something like Crisco work?
What effects would using salted butter instead of unsalted butter have on a toffee recipe? I'm using the basic Equal parts butter and sugar Heat to soft cra
Many of my baking recipes call for room temp butter. In general this just means butter soft enough to be creamed with sugar, but is this a specific temp range?
A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetene
Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in
Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the re
I once tried to make some cookies and assumed that melted butter would be the same as softened butter. It didn't work out... Why does it make a difference i
Recipe calls for tablespoons of butter but all I have is whipped butter. What is the conversion?
What different uses do we assign to salted butter versus unsalted butter?