Margarine history Margarine was invented in 1869 by a French chemist named Hippolyte Mege-Mouries. His patented process for making margarine involved churning beef tallow and milk. Margarine was created to win a prize offered by Emperor Napoleon III who wanted …
Clarified butter and ghee are both made from butter, and you will often see them described as being identical or interchangeable. Ghee is often used as a synonym for clarified butter. From a culinary standpoint, this is wrong. Cooks who …
Peanut oil has a reputation for being a versatile oil that can be used in high-temperature applications including stir-frying and deep-frying. It has a set of unique properties that make it one of the more valuable cooking oils, but you …
Clarified butter is one of the key ingredients of French cuisine. In the US, it might be best known as a condiment for shellfish that you drizzle on or use as a dip. It is also used as a frying …
Clarified butter history Clarified butter has a long history, but it has not been well documented. So while historians do have some information about the origin of butter, the first person to clarify it is not known. Ghee may well …
Butter and ghee both come from cow’s milk and have many of the same properties as a result. That said, there are striking differences between the two that will affect how they work in your dishes. Before you choose one …
Butter and olive oil are two of the world’s oldest and most popular cooking fats. They are both versatile and important for a wide range of dishes. In the SPICEography Showdown below, we look at how they differ and areas …
Butter is one of the oldest cooking fats and is also a popular spread for bread. It is essential for the flavors and textures of many traditional breads and pastries; however, there are reasons to opt for an alternative including …