my mom used to call butter oleo what is oleo
My grandmother kept her recipes in a besides-small-for-the-job blue binder.
Though the binder was originally intended to concur an organized collection of family unit recipes, it became a dumping basis for ingredients and shorthand steps jotted quickly on loose pieces of paper.
The recipes, which saturday untouched and cached below boxes of my grandmother's things, were rediscovered a few days ago during an impromptu basement purge.
Relieve for a few congealed salads, most of my grandmother's recipes would feel simply as at dwelling house on a modern tabular array as they did in her kitchen 40 years agone.
Times may change, but the basic ingredients we utilise (for the about part) stay the same.
One exception, though, is something that pops up in quite a few of her desserts: Oleo.
As any good millennial would practise, I took to the internet to notice out what this strange-to-me ingredient is all nearly. Here'south what I constitute:
What Is Oleo?
Credit: Mitshu/Getty Images
Mitshu/Getty Images
"Oleo" is another give-and-take for margarine (or oleomargarine). Nothing more, zip less.
It's yet used today, only it's not every bit common as it once was.
OK, So What Is Margarine—And What's In It?
According to The Nutrient Lover's Companion, the definitive guide to all things nutrient and cooking, the oil must undergo a chemical transformation called hydrogenation in order to get a solid.
Things get complicated right about here, and I never claimed to be a scientist—then I'll let the FLC practice the talking:
"During hydrogenation, actress hydrogen atoms are pumped into unsaturated fat, a process that creates trans fatty acids and converts the mixture into a saturated fatty, thereby obliterating any benefits it had as a polyunsaturate."
Confused? Same, but all we really need to know here is that margarine is fake butter.
Cream, milk, and other food additives are often added to make the substitute taste more like the existent thing (I Can't Believe It'due south Not Butter! was born of this concept).
The FDA requires that margarine must contain eighty percent fat and just safe ingredients.
Margarine History
In 1813, French chemist Michel Eugène Chevreul discovered margaric acid. Scientists believed that iii fat acids—margaric acid, oleic acid, and stearic acid—combined to form virtually animal fats.
Margarine was really the result of an 1869 competition held by Emperor Napoleon 3: Whoever could find an alternative to butter, which was both expensive and hard to come by, would win a prize.
Hippolyte Mège-Mouriès patented his cosmos, oleomargarine, that aforementioned year.
Slowly just surely, the inexpensive substitute made its way overseas.
California gold miner John Steele wrote of his margarine experience in 1850.
"(He) manufactured butter from tallow and lard, and it looked and tasted and so much like real butter, that ... I could not tell the departure," Steel wrote. "However, he deceived no one, but sold it for just what it was. He never explained the process of its manufacture, and whether he was the originator of oleomargarine I do not know."
Because of our evolving knowledge about trans fats, well-nigh modern twenty-four hours margarines are made from plant-based oils and are rich in beneficial mono- and poly-unsaturated fat acids.
Margarine vs. Butter
Butter, fabricated from churning milk, has been a dietary staple for thousands of years. Margarine, meanwhile, is a highly candy butter substitute.
Butter became a hot topic in the 1970s, when its high saturated fat levels became associated with center disease. After public health officials recommended consumers limit their butter consumption, many people switched to margarine.
Recent studies, even so, accept shown that margarine may not exist the middle-healthy ingredient information technology was purported to exist: Older margarines had high levels of trans fats that raised levels of LDL (bad cholesterol) and lowering levels of HDL (good cholesterol).
In 2015, the FDA banned trans fat in candy foods. Most margarines these days are made from institute-based oils and are rich in the better-for-you fats.
In that location's even so some debate over which ingredient is "good" and which is "bad."
What'due south a health-witting baker supposed to do? Again, I'm no scientist—so hither's this explanation from Harvard:
"From the standpoint of heart disease, butter remains on the listing of foods to use sparingly mostly because it is high in saturated fat," according to Harvard Medical Schoolhouse. "Margarines, though, aren't and then easy to classify. The older stick margarines turned out to be conspicuously worse for you than butter. Some of the newer margarines that are low in saturated fat, high in unsaturated fat, and free of trans fats are fine as long equally you don't utilize as well much (they are notwithstanding rich in calories)."
Margarine can often be used in recipes that call for butter, simply use your best judgment. As far as taste and texture go, though, butter will always reign supreme.
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Source: https://www.myrecipes.com/how-to/cooking-questions/what-is-oleo
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