Cooking Margarine

margarineGenerally speaking is a combination of oils, fats and milk, emulsified together. For me the emulsification process stabilises the fats and makes it very versatile to use with fabulous end results. When mixed with a little lard will shorten pastry making it crisper and with a good favour. I’ve tried a variety of different types but have found that Stork margarine gives the best results.

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