margarine

Refers to margarine that is easily spreadable, often sold in tubs.

Margarine sold in a rectangular block or stick form, common for baking.

Refers to margarine that is solid at room temperature, often sold in blocks.

A type of margarine high in polyunsaturated fats, often promoted for health reasons.

A standard container for soft, spreadable margarine.

A standard unit for hard margarine, often used in recipes.

To heat margarine until it turns into a liquid.

To cover a surface, like bread, with a layer of margarine.

To beat margarine (often with sugar) until it is light, soft, and fluffy.

To bring hard margarine to room temperature to make it easier to mix.

To combine margarine with other ingredients.

To mix margarine vigorously, often with an electric mixer.

To incorporate margarine into flour by rubbing it with the fingertips until the mixture resembles breadcrumbs.

To warm margarine in a pan, often before adding other ingredients.

To add and incorporate margarine into a mixture by beating.

To add margarine as a topping or layer on food.