The Table By Zeesh

When it comes to baking, one of the most debated topics is the use of butter versus margarine.

Both ingredients have their pros and cons, and the decision to use one or the other can have a significant impact on the final product.

As an aspiring or new baker, it's important to understand the differences between these two popular ingredients and how they affect your baked goods.

The Pros and Cons of Butter

Butter is a natural ingredient made from cream that has been churned until it solidifies.

It has a rich, creamy flavor and a high fat content, which makes it an ideal ingredient for baking.

However, there are a few downsides to using butter in your baking:

• Price: Butter is typically more expensive than margarine, which can make it a less attractive option for budget-conscious bakers.

• Short shelf life: Butter has a relatively short shelf life compared to margarine, which can make it more challenging to store and use before it spoils.

• Saturated fat: Butter contains more saturated fat than margarine, which can be a concern for those watching their cholesterol or fat intake.

Despite these potential drawbacks, many bakers prefer to use butter in their baked goods for its rich flavor and superior texture.

It's an essential ingredient in many classic recipes, such as chocolate chip cookies, pie crusts, and buttercream frosting.

The Pros and Cons of Margarine

Margarine, on the other hand, is a processed spread made from vegetable oils.

It was originally created as a more affordable alternative to butter and has since become a popular ingredient in baking.

Margarine has a few advantages over butter, including:

• Price: Margarine is typically less expensive than butter, which makes it a popular choice for budget-conscious bakers.

• Shelf life: Margarine has a longer shelf life than butter, which can make it easier to store and use over time.

• Lower in saturated fat: Most margarine is made with vegetable oils, which are lower in saturated fat than butter.

Picture and text credit : Neme's Kitchen.

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Eid Mubarak guys !!!!

KFC chicken

Ingredients
➡1 tablespoon paprika
➡2 teaspoons onion salt
➡1 teaspoon chili powder
➡1 teaspoon black pepper
➡1/2 teaspoon celery salt
➡1/2 teaspoon dried sage
➡1/2 teaspoon garlic powder
➡1/2 teaspoon ground allspice
➡1/2 teaspoon dried oregano
➡1/2 teaspoon dried basil
➡1/2 teaspoon dried marjoram
➡1 1/2 cups Gold Medal™ all-purpose flour
➡1 tablespoon brown sugar
➡1 tablespoon kosher salt
➡1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
➡1 egg white
➡2 quarts neutral oil for frying

Steps
1. Preheat fryer to 350°F. Thoroughly mix together all spices.
2. Combine spices with flour, brown sugar, and salt.
3. Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
4. Let chicken pieces rest for 5 minutes, so crust has a chance to dry a bit.
5. Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
6. Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

گڑ کی چٹنی
اجزاء:
ژابت لال مرچ ۔۔۔۔۔۔۔۔۔۔۔۔۔ آٹھ سے دس عدد
مونگ پھلی ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ آدھا کپ
تِل ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ ایک سے دو کھانے کے چمچے
ژابت زیرہ ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ ایک چائے کا چمچہ
گڑ ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ آدھا کپ
املی کا پیسٹ ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ ایک کپ
نمک ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔ حسب ذائقہ

ترکیب:

آدھا کپ گڑ کا شیرا تیار کرلیں ۔آدھا کپ پسی ہوئی مونگ پھلی ،آدھا کھانے کے چمچے تِل ،ایک چائے کا چمچہ ژابت زیرہ پاؤڈر۔ آٹھ سے دس عدد ژابت لال مرچوں کو بھون کر پیس لیں ۔اب اسے گڑ کے شیرے میں ڈال کر ایک کپ املی کا پیسٹ شامل کر لیں ۔اس کے بعد حسب ضرورت نمک ڈال کر ابال آنے تک پکائیں ۔آخر میں اسے اتار کر سرو کریں

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recipe inspired by

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گھر کی بنی مزیدا ر چکن دلیم

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