Butter vs. Margarine – According to Duke University

This was sent to me and I found it quite interesting so I thought I would pass it along. Have you ever wondered which is better — butter or margarine — when it comes to your health? First, it’s important to know that both are high in fat and calories. Both butter and regular margarine weigh in at around 35 to 45 calories per teaspoon. (If you use reduced-fat margarine, a whole tablespoon gives you the same number of calories.) Butter also contains both cholesterol and saturated fat, and diets high in these substances have been linked to an increased risk of heart disease. Too much cholesterol can clog the arteries, while saturated fat has been shown to increase levels of LDL, or “bad,” cholesterol. Margarine, which is made from vegetable oils, doesn’t contain cholesterol. But that doesn’t mean it’s good for your heart. To render the oils solid at room temperature, hydrogen is added during processing, creating trans fats. These fats are thought to be even more harmful to the heart than saturated fats because they not only raise LDL cholesterol but also lower HDL, or “good,” cholesterol. Some stick margarines contain relatively high amounts of trans fats, while softer margarines (tub and squeeze versions) usually contain less (if any). However, even some stick margarines are free of trans fats, so be sure to check labels. So what’s a person to do? Cut down on both butter and margarine! Try replacing them with healthier options whenever you can. Butter sprays, for example, add buttery flavor to potatoes, vegetables, and other foods without adding many calories. Butter-flavored sprinkles and trans fat–free spreads can also add flavor with fewer calories and less fat. When sautéing foods, use a cooking spray or a heart-healthy oil like olive or canola, and when baking, try cutting the butter or margarine called for in the recipe by a third. You can also try replacing some or

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Butter vs. Margarine – According to Duke University

Food Preparation and CookingTerms (Part 8)

Reduce – To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid. Render – To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking. Roast – To cook food in an open pan in the oven, with no added liquid. Rolling Boil – A very fast boil that doesn’t slow when stirred. Sauté – To cook quickly in a pan on top of the stove until the food is browned. Score – To cut shallow slashes unto ham or other foods, to allow excess fat to drain, or to help tenderize. Sear – To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove. Shred – To cut food into narrow strips. A grater or food processor may be used to shred. Sift – To pass dry ingredients through a mesh sifter. It incorporates air which makes food lighter. Simmer – To cook liquid at about 185 degrees or just below boil. Tiny bubbles will barely begin to break the surface. Skim – To remove a substance from the surface of a liquid. Sliver – To cut a food into thin strips or pieces. Steep – To soak in order to extract flavor or soften. Strain – To pour liquid through a strainer or colander to remove solid particles.

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Food Preparation and CookingTerms (Part