PHYS200_2024S_Experiment2 Butter_Sagynova A

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1 Assem Sagynova Dr. Alex Burant PHYS 200 The Science of Good Cooking 12 February 2024 Cooking Experiment 2: Homemade Butter Vs. Margarine Introduction: In the whirlwind of modern life, convenience often reigns supreme. We grab pre-packaged meals, swipe for groceries, and rarely question the origins of what lands on our plates. This experiment delves beyond the supermarket aisles, exploring the fascinating world of butter, and comparing the homemade experience to its ubiquitous counterpart, margarine. We embark on a journey that transcends mere ingredients, unveiling the hidden truths behind taste, cost, health, and even sustainability, to empower you to make informed choices that resonate with your palate and your values. Our journey began with a grocery store visit. My partner and I aimed to purchase all the ingredients needed for the experiment. We acquired a box of “great value” heavy whipping cream, and a pack of “imperial” margarine (Picture1). We handmade butter from heavy whipping cream and compared its taste and melting/ cooking features with margarine in a series of tests, using a kitchen thermometer, scale, stove, and microwave. Our experiment and report consist of two main parts: the making, and the testing. Picture1 Part 1: From Liquid Cream to Golden Alchemy Our exploration begins with a seemingly simple ingredient: heavy cream. Yet, within its liquid depths lies the potential for culinary magic. At a starting point, we weighed 506 grams of cream at a liquid consistency and almost a room temperature: 57.2 °F (Picture2). In the process, we witnessed the mesmerizing transformation that 15 minutes of rhythmic whisking unfolded. In 5 minutes, the cream thickens and starts to create a bit of resistance while whisking. The texture reminded us of a lot of the sour cream or Greek yogurt. After 1 more minute (at 6 minutes) the cream was whipped to a “stiff peak” consistency (Picture3). At 10 minutes, the great value product began to stiffen and finally separated within 1 more minute. Yielding a golden orb of

2 homemade butter in just 15 minutes, when liquid buttermilk fully separated from the butter part. This metamorphosis not only highlights the satisfaction of crafting from scratch but also hints at the control you have over the quality and ingredients in your final product. At the end of Part 1 of the experiment, buttermilk and butter parts weighed 209 and 290 grams, summing up to 499 grams. The temperature of the final product was 64.4 °F (Picture4, Picture5). Picture 2 Picture3 Picture4 Picture5 Figure 1: Temperature and Weight Documentation After Whisking

3 Part 2: Melting Points and Application The battle extends beyond aesthetics. We subject both contenders to a heat test, revealing the invisible structures within. Both products (handmade butter and margarine) (Picture6) were equaled to approximately the same temperature (62.6 °F for margarine and 64.4 °F for butter). Then, we measured 21.5 grams of each product and started the microwave melting process. We documented any visible changes that happened within 10, 20, 30, and 40 seconds of microwaving both products. Margarine, with its higher melting point, exhibits a tightly organized fat composition, a testament to its processed nature. It begins to melt within the first 10 seconds. In 10 seconds, the temperature of margarine reached 102 °F. In 20 more seconds, the margarine completely melted and reached a final weight of 21.3 grams at 116 °F. Conversely, homemade butter melts with a gentler grace, its delicate fat molecules promising a creamier texture and a richer flavor experience on your tongue. It took 40 seconds to fully melt handmade butter at a temperature of 106 °F, with a final weight of 21.4 grams. This difference arises from the very heart of the creation process – the churning separates milk solids from liquid fats, resulting in a more nuanced and natural fat profile in homemade butter (Picture7). Picture6 Picture7 Figure 2: Margarine and Homemade Butter Temperature Documentation After Microwaving

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4 The Sensory Showdown: A Dance of Flavors: But taste, ultimately, reigns supreme. The true test unfolds on toasted bread, where the nuances of each spread come alive. We covered 2 pieces of bread in margarine and butter and toasted them at medium heat on a non-stick pan (Picture8, Picture9). Homemade butter emerges victorious, its notes dancing on the palate in a symphony of creamy richness. Each bite is a celebration of fresh cream, its natural sweetness and subtle tang leaving a lingering satisfaction. Margarine, sadly, falls short. Its artificial echoes mimic the real deal but leave a plasticky aftertaste, a pale imitation of genuine article. This stark contrast underscores the power of real, unadulterated ingredients in crafting an unforgettable culinary experience. Picture8 Picture9 Final Thoughts: Weighing the Value Equation: While evaluating the process and results of producing and cooking butter versus margarine, the findings revealed significantly greater satisfaction in terms of quality and flavor. Nevertheless, one must also consider the cost-effectiveness of homemade butter compared to the savings achieved by purchasing margarine. The price of a 946 ml box of Great Value heavy cream is $5.67. Utilizing 506 grams of this cream, valued at $3.03, yielded 209 grams of butter and 290 grams of buttermilk. The equivalent amount of unsalted butter from Great Value would cost $1.83, and Shamrock's buttermilk (290 grams) would cost $0.67, totaling $2.50. Assuming the need for both butter and buttermilk, the expense of making butter at home would be $0.53 higher. Conversely, 209 grams of margarine would only cost $0.64, making it significantly cheaper than homemade butter. In conclusion, homemade butter surpasses margarine in quality and taste, although it falls short in terms of price. It offers superior health benefits, enhanced flavor (creamy, gentle, slightly sweet flavor palette), and greater versatility in various cooking techniques. Despite the considerable price disparity, opting for margarine may be understandable for financial considerations. However, for those willing to invest an extra 15 minutes and a modest additional cost, crafting homemade butter holds the promise of elevating the culinary experience to new heights.

5 References: "The Development of Margarine in Late Nineteenth-Century France: A Conflict of Science, Industry, and Cuisine," by Andrew F. Smith, Agricultural History Review (1997) "Butter: A Global History," by Judith M. Bennett, Rowman & Littlefield (2003) Imperial Margarine: https://www.walmart.com/ip/Imperial-Vegetable-Oil-Spread-16-oz-Box-4- Sticks-Refrigerated/10294504?athbdg=L1200&from=/search Great Value Unsalted Butter: https://www.walmart.com/ip/Great-Value-Sweet-Cream- Unsalted-Butter-Sticks-4-Count-16-oz/10315054?athbdg=L1600&from=/search Great Value Heavy Cream: https://www.walmart.com/ip/Great-Value-Heavy-Whipping-Cream- 32-oz/10450340?athbdg=L1600&from=/search