Did someone successfully used a liquid margarine as a substitute for
a butter and a regular solid margarine, for baking and frying. If
so, which one it is ? What are ingredients, I mean how to recognize
it ? Thank you.
..

"Feranija" <feranija@net> wrote in message ...
> Did someone successfully used a liquid margarine as a substitute for
> a butter and a regular solid margarine, for baking and frying. If
> so, which one it is ? What are ingredients, I mean how to recognize
> it ? Thank you.
> .

The liquid margarine products are not intended for frying or baking. There
is "creamy" liquid shortening available in 4.5 gallon boxes for frying. You
can find them at places like Sam's Club, Costco, and Gordon Food Service
(GFS Marketplace,) I haven't looked at the labels as I assume this product
is partially hydrogenated to make it creamy. In commercial applications
that is important as hydrogenated fats are more stabile (higher flash point
and slower to go rancid). That is the opposite of what someone wants who is
looking for good health. The liquid margarine that is available in retail
stores is meant to be used as a spread or on vegetables. Again, it is
probably partially hydrogenated and blended with oil and god knows what
else. Margarine generally has some water and emulsifiers, mono and
diglycerides, coloring, preservatives, and even gelatin and starch.