Liquid butter

J

JustDomUK

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Hi

I've seen this in a recipe and have no clue what it is. I've searched on Google and it appears to be something that restaurants use but I'm not totally sure. Has anyone used this? Or does someone know what it is? Can I replace it with clarified butter?


Cheers
Dom


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Andy12345

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you could melt butter? in a pan over a low heat
 
paul-1976

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Or even in a microwave for 20 seconds works too when I want to pour some over my Chicken before roasting.
 
douglas99

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It's marg.

So useable for baking and pastry straight out of the fridge.

It can be butter as well having said that, depends what you're doing with it, and how cheap you want it to be, as it's aimed at hotels etc.

What's the recipe for?
 
douglas99

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Andy12345 said:
seriously? someone in the world still thinks marg is good?
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Cheap mass food, it's either a form of clarified butter, (the dear option) or a blend of oils, like marg.
If I wanted some, depends what I was doing with it.
Cheap and easy, Stork SB
or harder and dearer, clarified butter,
or Ghee, but that's a cooked flavour
 
noblehead

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JustDomUK said:
Hi

I've seen this in a recipe and have no clue what it is. I've searched on Google and it appears to be something that restaurants use but I'm not totally sure. Has anyone used this? Or does someone know what it is? Can I replace it with clarified butter?


Cheers
Dom


Sent from my iPhone using Tapatalk
Click to expand...


It could possibly be Ghee.
 
J

JustDomUK

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douglas99 said:
It's marg.

So useable for baking and pastry straight out of the fridge.

It can be butter as well having said that, depends what you're doing with it, and how cheap you want it to be, as it's aimed at hotels etc.

What's the recipe for?
Click to expand...


Low carb linseed loaf


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douglas99

douglas99

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Any of the about would probably be ok.
Ghee won't overly flavour,
Marg will mix straight out of the fridge
Softened, or re- hardened clarified butter will mix in.
You might fight melted butter soaks into the flour before it mixes well, so maybe not completely liquid.
 
Thommothebear

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JustDomUK said:
Hi

I've seen this in a recipe and have no clue what it is. I've searched on Google and it appears to be something that restaurants use but I'm not totally sure. Has anyone used this? Or does someone know what it is? Can I replace it with clarified butter?


Cheers
Dom


Sent from my iPhone using Tapatalk
Click to expand...


Might help if we knew what the recipe was for?


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douglas99

douglas99

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Thommothebear said:
The Xpert course I went on said quite clearly "avoid margarines", fortunately that is very easy to do.


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I wouldn't disagree.

But I grew up making cakes with Stork SB.
It's the only time I use it, and it does make good cakes, I use butter as well, but it just doesn't mix as well.
 
douglas99

douglas99

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I'd use stork SB, just because......

But it's just fat.

Warmish butter, olive oil, ghee, anything not so hot it cooks the eggs, or so solid it doesn't mix.
 
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