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Liquid butter

J

JustDomUK

Well-Known Member
Messages
88
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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you could melt butter? in a pan over a low heat
 
Or even in a microwave for 20 seconds works too when I want to pour some over my Chicken before roasting.
 
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?
 
Andy12345 said:
seriously? someone in the world still thinks marg is good?
Click to expand...

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
 


It could possibly be Ghee.
 
I'd guess they mean ghee, essentially the same as skimmed clarified butter with the protein solids and salts removed


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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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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.
 


Might help if we knew what the recipe was for?


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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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Click to expand...

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.
 
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.
 
Just to let you all know, the bread is very tasty and I just melted butter.


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