BUTTER vs. SHORTENING
While it’s a personal choice, the author prefers butter in e.g Halfmaan-Konfyttertjiedeeg vs shop bought pastry as it tastes much better, and the shop bought may well be made with shortening, as an example. Biscuits taste better when made with butter and she has tested some recipes with margarine and can taste a distinct lack vs butter which is why butter is preferred.
Butter vs. Shortening: The Bottom Line
Butter is made from churned cream, and the animal fats in it have higher levels of saturated and trans fats. These fats can lead to higher cholesterol, greater chance of heart disease, and lower levels of high-density lipoprotein (HDL) cholesterol — the “good” cholesterol that unclogs arteries.
Because the water in butter produces steam (which produces gluten), it yields a flakier final product. It also has a distinctly rich, creamy, and, well, “buttery” taste that can’t be replicated. It’s low melting point means that it melts in your mouth, but can sometimes produce flatter results that are spread too thin.
What is Wooden Spoon margarine made of?
Vegetable Fats and Oils 80% [Palm Fruit, Interesterified Fat (Palm Fruit, Palm Seed), Sunflower Seed Oil and/or Canola Seed Oil and Palm Seed Oil], Water (17% Max), Salt, Milk Solids (Whey Powder), Emulsifiers Monoglyceride (E471) and Sunflower Seed Lecithin (E322), Preservative Sodium Benzoate (E211), Butter .
Information supplied by: Ria MJ N Pieterse
