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A butter substitute. You can use margarine in cooking and baking, but
the taste and texture simply won't be as good as butter. I always prefer
to use butter, but if economics force you to use margarine, don't let
that stop you from cooking, most recipes will still turn out fine. Measurements
are usually given on the paper that wraps the margarine, simply cut off
the amount you need (8 tablespoons or one half cup per stick). To soften
margarine, simply leave it at room temperature until is soft, but not
gooey or melted.
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