Margarine vs shortening.?!
I've tried to sort this out and never really got anywhere. I know that both are based on vegetable fats but that's the best I've done. Even the good cooking site haven't made it clear for me.
Answers: Can someone please explain the difference between margarine and shortening?
I've tried to sort this out and never really got anywhere. I know that both are based on vegetable fats but that's the best I've done. Even the good cooking site haven't made it clear for me.
Shortening is 100% oil that is hydrogenated to make it a solid instead of being a liquid at room temperature. It is basically a vegetable based approximation of lard (pig fat) or tallow (beef fat)
Margarine is hydrogenated oil (ie shortening) that also contains water, whey (milk ingredients) flavoring and coloring. It is an approximation of butter.
If you are baking use whatever the recipe calls for. The extra moisture in margarine will cause a difference in the texture.
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margarine has really bad oils in it that have been linked to cancer so best to stay away
shortening is usually transfats.
it's not clear because they are specifically different.
margarine was meant to emulate butter without the cholesterol (and cost) of real butter
shortening was meant to replace lard (hard animal fat)
both are 100% fat (except 4 newfangled margarines), so it depends on outcome you desire.
you could fry your french fries and chicken in margarine with same health outcome, but do you want them to tast buttery?
or you could spread shortening on your toast, but why?
Both are unhealthy. Use coconut oil or extra virgin olive oil.
Margarine doesnt cause cancer! thats just stupid. They are both very similar. I think shortening is pure fat. Margarine concentrated.
Margarine is horrible stuff. It's only one molecule away from being plastic. Yuck. Shortening is more natural and way less processed.
margarine is saturated fat while shortening is monounsaturated fat which is forcibly converted to saturated fat by manufacturers by adding hydrogen... the difference is that most of the nutritional value is lost from this conversion... its also more refined, since it was meant to be used for baking...
this explains it well
http://www.cookingclub.com/Recipes_Refer...
as well as
http://www.postpunkkitchen.com/forum/vie...
use shortening I have read that margarine is one molecule away from plastic at lease in shortening you are getting an oil that is somewhat safe to consume. read about it before you give me a thumbs down everyone!!!