Thursday, December 21, 2006

A LIttle Margarine Vocab for You

Don’t we all like to think of ourselves as smarter than everyone else? We certainly don’t want to consider ourselves the dumbest in the crowd? I believe it’s innate to want to feel that you have more knowledge than the average human being. I might not be the smartest person out there but I, like everyone else, consider my self above average when it comes to intelligence.

That’s why, when possible, I learn new vocabulary and random facts that I can present to others to make myself look smarter than I actually am! Below is some margarine vocabulary (from the UK’s Margarine and Spread association) that might find useful one day because you just never know when the subject of margarine might come up! Happy holidays!!!


Retention of moisture:In bakery items, margarine can help retain a product’s moisture and therefore increase its shelf-life. It can also be used to baste foods that are cooked using dry heat, for example, when you spoon the fat over your Sunday roast.

Glaze: Placed on hot vegetables, margarine gives a glossy appearance. It also adds shine to sauces.

Plasticity: Fats do not melt immediately, but soften over a range of temperatures. This property is called plasticity, and gives each fat its unique character. The plasticity is due to the mixture of triglycerides, each with its own melting point. Some fats have been formulated so that their melting points are low and they can be spread straight from the fridge, e.g. soft margarine.

Flavour: All fats and oils have unique flavours and odours. Some are more suited for particular purposes than others, e.g. olive oil for salad dressing (for flavour) and lard for pastry (due to its blandness).Back to Top

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