Graisses saturées, produits ultratransformés… quelles sont les différences chimiques entre le beurre et la margarine ? Comment se comportent-ils à la cuisson et en pâtisserie ?
- Associate Clinical Professor of Culinary Arts & Food Science, Drexel University
Butter and margarine are both made up of long fatty acid chains, but some slight chemical differences mean differences in how they melt.
With a few science-backed culinary tricks, you can make a delicious cranberry dish that’s friendly to Type 1 diabetics.
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