Cookbook:Margarine
| Margarine | |
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| Category | Fats and oils |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Oil and fat
Margarine or oleomargarine is a synthetic butter substitute used in cooking and baking.[1][2]
Characteristics
[edit | edit source]At its core, margarine is an emulsion of water in solid fat, combined with added coloring, flavoring, preservatives, and/or emulsifiers to mimic the properties of butter.[3] The fat component may derive from animal products or vegetable products;[2][4][5][6] if the fat used is liquid at room temperature, it will need to be hydrogenated for solidity.[4][5][7][8] Generally, margarine has the same base proportions as butter, with about 80–85% fat and 16–18% water,[2][8][9][3] often with salt and milk solids for flavor,[2][6][9][3] plus colorant to make it pale yellow.[2][5] Still, however, the flavor and texture do not match those of butter.[2][8] Low-fat margarines have a higher proportion of water and increased stabilizers to compensate.[8][10] The melting range of margarine is similar to that of butter, at 94–98°F (34–36°C), but it does not melt quite as fast as the latter.[2][8] This gives it a slightly greasier mouthfeel than butter's.[2][7][8] Some margarines are plastic and spreadable at fridge temperatures,[5] which can be helpful in some baking applications.[8][11]
Varieties
[edit | edit source]Because margarine is a "designer" synthetic fat product, a number of different formulations with different properties are available for different purposes.[2][7][9][11] Table margarine is primarily meant to be soft and spreadable, melting fully in the mouth.[7] These may be sold in tubs or sticks/blocks,[3] with tub margarine being especially soft.[7][8] Slightly sturdier baker's or cake margarine works well for creaming and can be used to make frostings whose texture will be stable.[2][7] Its melting point is around 95°–110°F (35°–41°C).[2] Even firmer and slightly waxier is roll-in or pastry margarine, which has a higher melting point (105–115°F / 41–46°C) and works well for laminated pastries.[2][9] The firmest with the highest final melting point (115–135°F / 47–57°C) is puff pastry margarine, which creates very flaky pastries but has a waxy texture unpleasant to some.[2][9]
Selection and storage
[edit | edit source]Make sure to select the variety of margarine most suitable for your application. Margarine with sufficient salt and preservatives can be kept long-term without refrigeration.[2] Otherwise, it needs to be stored in the fridge. Make sure to keep it away from light and moisture for the longest shelf life.[6]
Use
[edit | edit source]Margarine has a couple of applications, primarily as a substitute for butter when the latter cannot be used. For example, many (but not all) margarines are suitable for individuals adhering to restricted diets, such as vegans/vegetarians, those with allergies, etc.[10] Specialty margarines designed for baking also tend to be tailored for specific structural attributes, such as greater plasticity when cold.[6] Butter and margarine may be combined in a given recipe, but they must be the same consistency when mixed to ensure even blending.[6]
Substitution
[edit | edit source]Generally, it's okay to substitute margarine and butter for each other,[9] though the end result will be slightly different. In cases where butter flavor is paramount, it's best to use it instead of margarine (dietary restrictions aside).[2] Reduced-fat margarines cannot be used in high-heat cooking applications, since their stabilizer content causes them to scorch and fail to melt correctly.[7] They also cannot usually be used in baking due to their skewed proportions.[2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l m n o p Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c d Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
- ↑ a b c d e Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f g McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g h Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d e f Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.