A manufactured fat product that is intended to resemble butter in taste, texture and appearance. Margarine is comprised of 80%% fat and is made from various vegetable and animals fats combined with flavor, emulsifiers, coloring agents, added vitamins and preservatives.
Margarine naturally appears white or almost white. Yellow food coloring is added to most margerines available in supermarkets today.
Selecting and Buying
Preparation and Use
Commonly used for baking. It is a major ingredient in making pie crusts, cakes, casseroles, and many desserts.
It is also widely used as spread for toast, hot biscuits, bagels, and English muffins
Melted margarine also works well as an additive to baked potatoes and a topping on cooked green vegetables.
Margarine is an excellent basis for dark roux due because it will not burn as easily as butter.
Conserving and Storing
Margarine continuously refrigerated will last for about one month after the "sell by" date on its package.
To freeze margarine, wrap tightly in heavy-duty aluminum or plastic freezer wrap, or place inside a heavy-duty freezer bag.