Re: Friday - 02.28.2025 - Dinner Plans

On 2025-03-04, songbird <songbird@anthive.com> wrote:

>
  except now margarine has water added to the point where
you would be lowering the heat of the skillet to use it
at first until the water is boiled off.  so it is less oily
now than it used to be.
>
  butter also has some water in it naturally but not nearly
as much as what you get in margarine and plus butter is more
regulated so you get more consistent results.

Margarine is also regulated.  Of course, most of what's sold as
margarine these days doesn't qualify, so they call it "spread"
or somesuch.

https://www.ams.usda.gov/sites/default/files/media/vegetableoilmargaine.pdf

--
Cindy Hamilton