Butter vs. Margarine: What's the Difference?

Are you curious about adding more plant-based dishes to your menu? The key to creating a satisfying meatless dish that's loved by omnivores, vegetarians, and vegans is to use plants that pack a lot of protein. Protein gives the feeling of fullness, takes longer to digest, and satiates the appetite. We’ve made a guide to introduce you to the most popular plant-based proteins with tips on how to incorporate them into the dishes you already make. Shop All Meat Substitutes Click below to learn more about plant-based meat alternatives: Tofu Seitan Tempeh Yuba Soy Curls Ground Beef Substitute Veggie Burgers Plant-Based Chicken Grains Nuts and Seeds Beans Plant-Based FAQs Best Meat Alternatives Our list of the best meat substitutes includes options for every appetite. Not everyone is a tofu-lover, so we've also listed whole food options like grains and beans. With our guide, you don't have to create new vegan recipes, just find the plant-based proteins that work best with your current menu. 1. Tofu Tofu is becoming a more familiar sight on menus, but it can still be an intimidating ingredient to the uninitiated. It doesn’t have to be! Tofu is full of plant-based protein and makes the perfect meat substitute for chicken, pork, or beef in stir-fry dishes. Tuck a marinated tofu plank into a crusty hoagie roll for vegan banh mi or crumble seasoned tofu with herbs and veggies for a satisfying plant-based scramble. What Does Tofu Taste Like? Tofu right out of the package has a bland, neutral taste. But when it's prepared correctly, it absorbs the flavor of seasonings and marinades like a sponge. Just make sure to choose firm or extra firm tofu (not silken) and squeeze the liquid out of it first. 2. Seitan Seitan (pronounced say-tan) is a soy-free protein source that mimics the texture of meat. It's made from vital wheat gluten, a flour-like ingredient comprised of mostly gluten and a small percentage of starch. That means seitan isn't suitable for a gluten-free diet, but it's a useful meat alternative for anyone with a soy allergy. Seitan is used in many plant-based products like vegan deli slices, holiday roasts, and other fake meats. What sets it apart from soy products is its chewy meat-like texture. It's easy to cook with, and doesn't require the same prep as tofu. Flavor-wise, it absorbs marinades and seasonings very well. Seitan vs Tofu Seitan is a wheat-based meat substitute, while tofu is soy-based. Since seitan contains no soy, it's a suitable meat replacement for those with a soy allergy. But for those with a gluten allergy, seitan is not suitable since it's made with wheat gluten. Including both tofu and seitan as meat substitutes on your menu ensures there is an option for all alternative diets and allergies. How To Cook Seitan There's no secret to cooking with seitan! You almost can't go wrong. Add chunks or strips of seitan to any recipe where you would use chicken, beef, or pork. You can also make breaded seitan cutlets, seitan bacon, and fried seitan chicken wings. If you want to add seitan to a soup or stew, brown it in a pan first to lock in flavor. 3. Tempeh Tempeh is a soy product just like tofu, but it has a very different texture and flavor. To make tempeh, whole soybeans are cooked, fermented, and pressed into a cake. Tempeh is dense with a slightly bitter, nutty flavor. It can be cut into cubes, slices, or even crumbled. What sets tempeh apart from other soy products is that it contains healthy probiotics in addition to being a protein source. Tempeh vs Seitan The difference between tempeh and seitan is that tempeh is soy-based and seitan is wheat-based. Tempeh is also a fermented food, giving it some extra nutritional value. How To Prepare Tempeh Tempeh is versatile and has a meaty texture that works well in a variety of recipes. It performs differently than tofu and doesn't require the same type of preparation. Dry heat cooking methods like grilling, baking, and sauteeing bring out the umami flavor in this meat substitute. Steam It - Quickly steaming the tempeh for a few seconds in salty water or vegetable broth removes the bitterness. Crumbled - Tempeh cakes can be crumbled to make a ground meat substitute. Saute the crumbles with olive oil and seasonings to lock in flavor, then add them to any recipe where you use ground beef. Try tempeh tacos and tempeh chili for a popular menu option. Sliced and Marinated - Thin tempeh slices can be marinated with soy sauce and maple syrup, then pan-fried or baked to make a great bacon substitute. Cubed - Cut tempeh into cubes, slather them with barbecue sauce, and add them to kabobs for a grilled entree. 4. Yuba Yuba is a soy product that’s not as well known as tofu or tempeh, but it has a unique texture that sets it apart. Also called tofu skin or bean curd sheet, yuba is made when soy milk is heated and a layer of skin forms on top of the liquid. The thin top layer is removed and packaged in sheets or long strips that look like noodles. How To Use Tofu Skin Tofu skin can be purchased fresh or dried. Because of its thin texture, tofu skin can burn quickly with high heat. Use low heat and watch the yuba carefully. Check out our tips for using yuba or tofu skin in your recipes: Dried Yuba Sheets - Dried yuba sheets have a thin paper-like texture. To make them more pliable, soak them in warm water for three to five minutes. Squeeze out any extra water from the sheets before cutting them into the desired shape. You can use the sheets as a wrapper for spring rolls or dumplings. Dried Beancurd Sticks - Dried yuba sticks are skins that have been bunched into several layers. Rehydrate the yuba sticks in water for 6-8 hours. After draining the sticks, cut them into bite-size pieces and use them as a meat substitute in braised or stir-fried dishes. Fresh Yuba - You can also buy fresh yuba sheets that don’t need to be rehydrated. Rinse the yuba under water to help separate the sheets. Cut the sheets into noodles for pasta dishes or soups, use them as a wrapper for dumplings, or roll them and fry them for a crispy appetizer. 5. Soy Curls Soy curls are a trademarked meat substitute made exclusively by a company called Butler Foods. These protein-packed strips are different than soy products like tofu and tempeh because they are considered minimally processed. According to Butler Foods, soy curls are made by boiling whole non-GMO soybeans in water. They contain no other additives or preservatives. Soy Curls vs Tofu Soy curls and tofu are both made from soy, but they have very different textures. While tofu is pressed into a solid cake form, soy curls are extruded into chunks with a chewy bite. Where to Buy Soy Curls Bulk soy curls can be purchased online directly from Butler Foods or other food retailers. How To Cook Soy Curls If you are looking for a fake meat option that requires minimal prep and can be added to a variety of recipes, soy curls might be right for your menu. They have a chewy texture and an umami flavor that's enhanced through cooking. Get started by following our tips: Soak - Soy curls come dehydrated and just need a short soak in warm water before cooking. For extra flavor, soak the curls in a seasoned vegetable broth. Pat Dry - Squeeze out any extra liquid and pat the soy curls dry before cooking. The drier the better because the curls will brown more easily. High Heat - The rehydrated soy curls can be pan-fried, air-fried, grilled, baked, or sauteed. They make a great substitute for chicken in stir-fry dishes and curries. Low and Slow - You can also slow cook soy curls in stews and soups. If you're using this method, there's no need to rehydrate the curls. 6. Ground Beef Substitute Meatless grounds, also called veggie crumbles, are one of the easiest plant-based proteins to cook with! There are many brands of vegan grounds and crumbles on the market, and most are made with protein-filled ingredients like soy, peas, and brown rice. The texture of plant-based crumbles mimics ground beef when used in certain recipes. How to Cook Veggie Crumbles Meatless ground is simple to prepare, but you just need to remember one thing. Brown the crumbles well with seasoning first before adding them to any recipes. Just like you wouldn't toss a pound of uncooked ground beef into a pot of pasta sauce, you shouldn't do that with vegan grounds either. Treat the grounds like beef and give them some love in a hot pan. You can achieve a better flavor if you saute them with oil and a little onion and garlic. Try adding plant-based grounds to these comfort-food favorites: Chili - Season beefless ground with chili seasoning before adding it to chunky tomatoes and kidney beans. Tacos - Tacos are always a hit. Just swap the ground beef for meatless crumbles and you have an easy plant-based option. Bolognese Sauce - With a vegan bolognese sauce on hand, you can create a variety of pasta dishes. Make sure to brown the meatless ground well and season it with onions and garlic before adding it to your sauce. Shepherd's Pie - Replace the ground beef in your shepherd's pie recipe with vegan crumbles and no one will realize the difference. Empanadas - You can't go wrong with warm golden pockets of meaty fillings. Cook up meatless crumbles with potatoes, onions, peppers, and spices for a satisfying dish. Pizza - Meatless crumbles make a great pizza topping! Go completely vegan and pair the crumbles with non-dairy cheese. See Our Meatless Ground Products 7. Veggie Burgers Making your own veggie burgers is more challenging than you would think. Getting the ingredients to bind together without using eggs or dairy-based ingredients can be tricky. You might create a wholesome mixture of beans and veggies, but once the patty goes on the grill, it tends to crumble. Many house-made veggie burgers fall apart and don’t have the meaty texture that customers are looking for in a plant-based burger. Thanks to the veggie burger war between Impossible Foods and Beyond Meat, there are now many high-quality plant-based burger options to choose from! Today's veggie burger is meaty, savory, and cooks up just like a beef burger. How Long To Cook Veggie Burgers on Grill If it’s your first time cooking a plant-based burger, you might be wondering how long it needs to stay on the grill. The product doesn’t contain meat, but it still needs to be cooked to the correct temperature listed on the package. Also, a little char on the veggie burger is always good and gives it more of a grilled-meat flavor. So don’t take those burgers off too soon! Veggie Burger Ideas Follow these tips for offering the best plant-based burger: Skip the Cheese - If you want to make your veggie burger menu completely vegan, skip the cheese slices and offer creamy avocado instead. Other flavor enhancers that will make you forget all about cheese are caramelized onions, crispy shallots, or charred scallions. Housemade Condiments - You can enhance a plant-based burger with tangy housemade condiments like vegan garlic aioli or sriracha ketchup. Don’t Forget About the Bun - Brioche buns are really popular on burger menus, but many contain eggs. Don’t forget to provide a plant-based bun to go with your vegan burgers. See Our Veggie Burgers 8. Plant-Based Chicken Many plant-based food companies are now venturing into the world of chicken alternatives, which means there are more diverse options on the market! The usual faux chicken patties and nuggets are being joined by meatier, tastier options like strips, tenders, and cutlets. What Is Plant Based Chicken? Every brand has its own recipe, but most plant-based chicken products are made with ingredients like soy protein or pea protein that mimic the texture of real chicken. How To Serve Plant-Based Chicken Check out our ideas for adding chicken alternatives to your menu: Kid-Friendly Favorites - Parents want plant-based options for their kids too! It's easy to swap the chicken nuggets for a vegan option. Bake, air fry, or cook nuggets in a combi oven to omit the extra oil from deep frying. Add Some Heat - Buffalo sauce tastes just as good on plant-based chicken. Try tossing faux chicken patties, tenders, or nuggets in spicy buffalo sauce. Offer a cooling non-dairy ranch sauce for dipping. Wrap it Up - Wrap crispy pieces of vegan fried chicken with avocado, diced tomato, and seitan bacon in a tortilla for a delicious BLT wrap. Non-Breaded Options - You can also find non-breaded chicken alternatives that can be seared and treated like grilled chicken. Add chunks of faux chicken to pot pie, stirfry, and Caesar salad. See Our Vegan Chicken Products 9. Grains Believe it or not, grains contain protein too! If you’re looking for plant-based dishes that feature minimally processed whole foods instead of fake meats, grains are an excellent choice. As a bonus, they also contain other nutrients like fiber and iron. Oats, wheat, and brown rice are common grains that you probably use already. These lesser-known grains are ideal for creating plant-based recipes because they contain all of the 9 amino acids that make up a complete protein. They're also considered pseudocereals, which are technically seeds but are used like cereal grains. This means they don't contain gluten and can be used in place of other grains for gluten-free recipes. Quinoa - Quinoa (pronounced keen-wah) is a powerhouse ingredient that can be used in place of rice in any of your recipes. Use it to make grain salads, harvest bowls, or breakfast bowls. Buckwheat - Despite its name, buckwheat is not related to wheat at all. Buckwheat seeds are triangular-shaped kernels called groats. One of the most popular ways to use buckwheat is ground into flour and used in pancakes and baked goods. It's also the key ingredient in soba noodles. Amaranth - Amaranth is a less familiar pseudocereal, similar to quinoa, but with a nuttier flavor. The whole seeds can be simmered just like rice and used in pilafs, porridge, or grain bowls. It can also be ground into flour and used for gluten-free baking. See Our Bulk Grains 10. Nuts and Seeds Nuts and seeds are great for snacking or adding extra crunch to salads, but did you know they also make convincing meat substitutes? Many nuts and seeds can be used to make a plant-based meat option that's minimally processed. If your customers are looking for a meat alternative that's made from whole foods and doesn't contain wheat or soy, nut-based meats are filling and full of protein. What Is Walnut Meat? Walnut meat is a mixture of coarsely chopped walnuts, mushrooms or beans, and seasonings that mimics the look and taste of ground meat. It's simple to whip up a batch of walnut meat in a food processor with just a few ingredients. Pulse the walnuts until they are crumbly, then add them to a hot pan and brown the walnut meat just like ground beef. Add the walnut meat to tacos and nachos or use it to make plant-based meatballs. You can try the same method with almonds or hulled sunflower seeds. See Our Bulk Nuts and Seeds 11. Beans Beans have been consumed as an affordable protein source for thousands of years. There's a reason for that! Dried beans are economical and shelf-stable. When stored correctly, they can last for years. If you want to try adding more plant-based foods to your menu, but you're hesitant about fake meats and processed soy products, beans are a healthy whole-food protein option. There are many beans to choose from, but these are our favorites for adding the most protein to your dishes. Chickpeas - Chickpeas contain all the amino acids needed to form a complete protein, just like meat. Hummus is the dip that probably comes to mind when you think of chickpeas, but there are other delicious ways to use these wholesome legumes. Add chickpeas as a protein option for curry dishes or combine them with vegan mayo, minced celery, and seafood seasoning to create a mock tuna salad sandwich. Soybeans - Soybeans are the base of many meat alternatives, but they're also tasty in their whole form. Edamame (pronounced eh-duh-mah-may) are young green soybeans in the pod. Serve steamed edamame pods with a light sprinkle of sea salt and other seasonings as a protein-rich appetizer. Lentils - Lentils are a popular protein source because they cook up quickly from their dried form. They can be used as a ground beef substitute in many recipes. Try cooking lentils and shredded carrots in a tangy barbecue sauce to make a veggie "pulled pork" sandwich. Lupini Beans - Lupini beans aren't as well known in the US, but they're a popular snack in the Mediterranean. We're including them on our list because they're chock full of complete protein and lower in carbs than other beans. You can serve cooked lupini beans on their own as an appetizer or in place of other beans in salads, wraps, and soups. Black Beans - Black beans work well as a meat substitute in burritos, tacos, and veggie burgers. For extra protein, combine black beans with rice. See Our Bulk Beans Plant-Based FAQs We answer some common questions about plant-based meats below: Do Plants Have Protein? Yes, all plants contain protein, but some have more per ounce than others. The plant-based options on our list make the best meat substitutes because they are protein-rich. It's easy to make a meal made entirely from plants, but if it doesn't have protein, it won't be as satisfying. Keep reading to learn about the easiest plant proteins to add to your menu. What Is a Complete Protein? A complete protein source is a food that contains all 9 of the amino acids that the human body needs for good health. Many of the plant-based meat alternatives on our list are complete proteins on their own. Foods that don't contain all the amino acids can be combined with other foods to make a complete protein. Nutritionists also say that these foods don't have to be eaten at the same time or even on the same day. The human body will store the necessary amino acids and use them as building blocks when they are needed. What Is Jackfruit? Unripe jackfruit is a popular meat substitute because it can be shredded and used in place of pulled pork or chicken. If you want to try this meat alternative, make sure to purchase cans of young jackfruit in water. Jackfruit products that are canned in brine or syrup won't taste right in your recipes. Also, even though jackfruit has a remarkable texture, it doesn't contain a lot of protein. Keep in mind that your customers might be coming back for seconds of your jackfruit dishes because they won't be as filling as other protein-rich foods. What About Plant-Based Seafood? Plant-based seafood has been growing in popularity as a sustainable alternative to traditional seafood like chunk tuna, sashimi, and shrimp. You'll also find vegan breaded filets, fish sticks, and crabcakes. What Is Veganuary? Veganuary is a charity organization that encourages people to go vegan for the whole month of January. When you make a pledge and sign up on the Veganuary website, you gain access to free cookbooks, meal plans, and nutrition guides. The Veganuary movement has led to a higher demand for plant-based foods in January, so make sure to update your restaurant's menu this year! What Is Plant Based Meat Made Of? Plant-based meats are made without the use of any animal products. Instead, they are made with a combination of ingredients that come from plants, like soybeans, peas, and vital wheat gluten. Now that you're familiar with the wide world of meat substitutes, you can create plant-based dishes for your menu with confidence. The secret to pleasing omnivores, flexitarians, and vegans is to focus on the flavors and provide healthy protein options that taste just as good as traditional meat dishes.

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles. From garnishing steak with a dollop of savory garlic herbed compound butter to spreading sweet maple compound butter on muffins, the only limit is your chef’s imagination. Click below to learn more about compound butter: How to Make Compound Butter Compound Butter Recipe How to Use Compound Butter? What Is Maitre D’Butter? Compound Butter FAQ How to Make Compound Butter Compound butter adds complexity to your dishes, but making compound butter is simple. Compound butter is usually served in chilled rounds but can also be whipped and served as a spread. The easiest way to make compound butter is to cream your ingredients together atop parchment or wax paper. This method allows you to roll your compound butter into a sausage shape. Once shaped, chill your compound butter. Remove your compound butter from the fridge and slice to serve. What Special Equipment Do I Need? Parchment or Wax Paper - This is what you will shape and roll the compound butter in. Pastry Scraper - You will squeeze out the air bubbles during the rolling process with a pastry scraper. Stand Mixer + Paddle Attachment - Use a stand mixer with a paddle attachment to make quick work of mixing the butter with your flavoring ingredients. While a stand mixer isn't necessary to make compound butter, it will help reduce prep time and labor costs and ensure a consistent mix. Butter Knife - Cut and serve the compound butter with a butter knife for a professional look. Compound Butter Recipe Compound butter might look fancy, but it is easy to make with only a few simple ingredients. You will want to use unsalted butter to control the amount of salt used in your recipe. The variations of herbs and spices used to create compound butter are endless: go with a classic herbed compound butter that includes fresh chopped rosemary thyme, parsley, and oregano, or a zesty jalapeno lime compound butter. This compound butter recipe goes over the ingredients needed and the directions to create any seasoned butter you like. Yield: 16 servings (1 serving = 2 Tablespoons) Compound Butter Ingredients: 1 pound of unsalted, softened butter Herbs and spices of your choice Salt Directions: Soften butter to 60-68 degrees Fahrenheit. Chop, crumble, roast, and mix flavorings as needed. Add softened butter to stand mixer. Use paddle attachment to turn butter at medium speed. Once butter is fluffy, turn mixer to low speed. Add flavoring ingredients to mixer. Mix ingredients together completely. Stop the mixer once the ingredients are mixed and scrape compound butter mixture from blender onto sheet of parchment paper. Roll compound butter in the parchment paper into sausage-shaped log. Use hands to shape it until it is even. Press pastry scraper down onto parchment paper and squeeze air bubbles out. Evenly distribute compound butter down the length of parchment paper. Chill compound butter parchment paper roll until firm. Once firm, unroll compound butter from parchment paper. Set compound butter out at room temperature for a few minutes to soften it. Cut compound butter into slices and serve. Back to Top What Is Compound Butter Used For? Compound butter is used as a flavor enhancer for meats, vegetables, and baked goods. Discover the top compound butter recipe ideas for steak, turkey, corn, fish, chicken, and bread below. Compound Butter for Steak Most steakhouses add a dollop of butter to their pan as a meat moistener before removing and resting steak, but some take this indulgence one step further by creating a custom compound butter for their steak. Chefs often make herb butter for steak, but this is just the beginning of your steak butter recipe options. Discover some of the best compound butter varieties for steak below. Maitre d’ butter Blue cheese compound butter Horseradish compound butter Garlic herb compound butter Compound Butter for Turkey Thanks to its mild flavor profile, turkey is an excellent compound butter candidate. If you’re serving dark meat turkey, a smoky compound butter recipe is an excellent choice. Topping light meat turkey with a compound butter that blurs the lines of sweet and savory will delight guests. Discover the best types of compound butter for turkey below. Garlic-chive compound butter Whole-grain mustard compound butter Cranberry orange zest compound butter Smoked garlic, thyme, and parmesan compound butter Compound Butter for Chicken Use compound butter to transform your chicken dish from a boring basic to a delicious delicacy. Because chicken meat has a subtle flavor, you can pair it with either savory or sweet compound butter. Discover some inventive compound butter with exotic spices for various chicken dishes below. Berbere, garlic, caramelized onion compound butter Kimichi and togarashi compound butter Orange-marmalade and ginger compound butter Basil, pesto, and sundried tomato compound butter Compound Butter for Salmon Making compound butter for salmon and other fish dishes will set your seafood above your competition. Chefs commonly prepare salmon fillets, shrimp, and mussels with lemon and butter. While this classic combo is comforting, it's also cliche. Cream these unexpected seasonings and international flavors in your butter for an unparalleled seafood dish. Cilantro, jalapeno, and lime juice compound butter Charred scallion compound butter Harissa mint compound butter Miso compound butter Compound Butter for Corn Nothing says summer like fresh corn on the cob slathered in butter. Upgrade this summer staple by using compound butter. From South American flavors to state fair classics, discover the top kinds of compound butter for your corn recipe below. Garlic parmesan compound butter Brown sugar compound butter Cilantro Cotija compound butter Tajin compound butter Compound Butter for Bread In the world of food, there are pairings so iconic it’s hard to imagine serving one without the other: pancakes and syrup, cake and frosting, and, of course, bread and butter. While patrons would balk if you served them a breadbasket without butter, you could earn their loyalty and returned patronage by crafting a specialty compound butter. If you’re serving sweet scones or croissants at your continental breakfast, your guests will delight in a sweet compound butter. Herb butter for butter boards or bread baskets filled with sourdough loaves is an excellent choice. We’ve outlined some scrumptious ideas for bread compound butter combinations. Honey butter Brandy vanilla compound butter Herb butter Cinnamon pecan compound butter What Is Maitre D’Butter? If you've been to a French restaurant, you may have left wondering what maitre d'butter is. Maitre d’ butter, or Maitre d’hotel butter, is a compound butter that originated in France. English speakers may assume it was a popular butter in hotels, but this is not the case. The French deemed it Beurre Maitre d’Hotel because a restaurant’s Maitre d’Hotel (head waiter) made it tableside, a common practice in French table service. Beurre Maitre d’Hotel is usually formed into a cylinder, chilled, and then sliced into disks for serving atop meats such as steak and fish. Your chef can also use it as a condiment for eggs, potatoes, bread, and vegetables. Ingredients for a Traditional Maitre D'Hotel Butter: Softened unsalted butter Lemon juice Finely minced parsley Salt Fresh ground black pepper Some chefs add the following ingredients to their Maitre d’Hotel butter recipe: Paprika Cayenne pepper Shallots Dijon mustard Worcestershire sauce Compound Butter FAQ Because compound butter encompasses such a wide variety of flavor combinations and potential flavorings ingredients, questions often arise when preparing a compound butter recipe. We’ve answered the most common compound butter making, using, and storing questions below. How Long Does Compound Butter Last? Compound butter stays good for a week in your refrigerator and for a month in your freezer. What Is Compound Butter Made Of? The foundational compound butter ingredient is unsalted, softened butter. Using unsalted butter keeps your salt levels from becoming overwhelming when you add your other ingredients. Although butter is the defining factor, you can create a plant-based compound butter by using plant butter or margarine. By definition, ‘compound’ is a descriptive word used to describe items composed of two or more parts, elements, or ingredients. So, compound butter is butter combined with at least one additional ingredient. However, most compound butter recipes will include several ingredients. Depending on the ingredients you add, you can make your compound sweet or savory. Can Dried Herbs Be Used for Compound Butter? The storage life of fresh herbs is brief, causing many to wonder whether they can use dried herbs in their compound butter. The quick answer is yes, you can use either dried or fresh herbs in a compound butter recipe. As with any recipe, choosing dried vs fresh herbs requires you to adjust your ratios. As a guideline, use 1 to 1 1/2 teaspoons of crumbled dried herbs for every 1/2 cup (cube) of butter. In contrast, you’ll want to use a full tablespoon of finely chopped fresh herbs per butter cube. Bear your herbs’ strength in mind when forming your ratios. For example, you may need to reduce the amount of dried sage and increase the amount of basil to achieve a rich but not overpowering herb flavor. If you’re working with ground seeds such as dill or fennel, you’ll only want to use a 1/2 teaspoon per 1/2 cup of butter. Can You Bake with Compound Butter? Compound butter will add rich flavors to baked goods. Confectioners commonly use compound butter varieties to make glazes, fillings, and frostings. Undoubtedly, compound butter is more difficult to measure than sticks of butter. Since baking is a precise art, you’ll want to use a recipe conversion calculator when incorporating compound butter into your bakery’s recipes. However, if you’re watchful, you can truly elevate your baked goods by using compound butter. Just imagine it; snickerdoodles laced with a limoncello and lemon zest compound butter. The options are as endless as they are decadent. Back to Top Attention to detail and a mastery of seasoning elevate meals to dining experiences. You can create memorable dishes customers rave about and return to with compound butter. Reference our compound butter ratio recipe as you experiment with different ingredients, and use our compound butter pairing suggestions to kick-start your imagination.

Whether you own a bakery, offer baked goods on your menu, or just have a casual interest in baking, it’s essential to understand the difference between baking soda and baking powder. In the blog below we’ll explain what sets baking soda and baking powder apart, how they work, and the different substitutes you can use in their place. Baking Soda vs Baking Powder The difference between baking powder and baking soda comes down to their ingredients. Baking soda only contains one ingredient, sodium bicarbonate. On the other hand, baking powder is made up of two ingredients: sodium bicarbonate and some form of powdered acid. In most cases, that acid is potassium bitartrate, also known as cream of tartar. How Baking Soda Works Baking soda undergoes a chemical reaction when mixed with an acidic ingredient. This reaction only takes place in the presence of moisture and produces carbon dioxide gas, which helps your batter or dough to rise and appears as air bubbles in the recipe. Once you’ve added baking soda to your dough, it’s best to bake it as soon as possible as the carbon dioxide will eventually escape. If this happens long enough, it can prevent your baked goods from rising. The list of ingredients that can help induce this reaction includes: Lemon juice Buttermilk Yogurt Honey How Baking Powder Works Similarly to baking soda, the activation process of baking powder produces carbon dioxide gas that helps raise your batter or dough. Unlike baking soda, baking powder already contains an acidic ingredient. Because of this, it only requires water to activate. It’s important to note that some baking powders are double-acting. This means that they will activate a second time when introduced to heat. Because of this second activation, you don’t need to rush to get your baked goods in the oven when you’re using double-acting baking powder. Baking Powder Substitute While it’s possible to substitute baking powder in your recipes, any ingredient used in its place will not be as effective. Regardless, if you don’t have access to baking powder, you may need to find a convenient alternative. Below, we’ve listed some ingredients commonly found in kitchens that can act as a suitable substitute for baking powder. Buttermilk and baking soda: As a fermented dairy product, buttermilk can have a similar leavening effect as baking powder when combined with baking soda. Cream of tartar: Created as a byproduct of the wine-making process, cream of tartar is an acidic white powder. Combining it with baking soda allows you to mix an excellent replacement for baking powder. Lemon juice: With a high concentration of citric acid, lemon juice is acidic enough to trigger a leavening effect when combined with baking soda. Keep in mind that it should only be used in small amounts to avoid giving your recipes a lemon flavor. Molasses and baking soda: Typically used as a sweetener, molasses can cause an acid-based reaction when combined with baking soda, making it an effective substitute for baking powder. Sour milk: Because of its diminished pH levels, sour milk reacts with baking soda to produce a similar leavening effect as baking powder. Vinegar and baking soda: Vinegar, which has an acidic pH, can be a possible substitute for baking powder when paired with baking soda. Baking Soda to Baking Powder Conversion For every 1 teaspoon of baking soda, substitute 3 teaspoons of baking powder. Baking Soda Substitute Though some recipes can still be prepared without baking soda, it's best to make sure you have a suitable replacement on hand just in case. Remember that a baking soda reaction requires acid to activate, so it's essential to have acidic foods on hand during the process. Below, we've listed some baking soda substitutes that you might find around the kitchen: Baking powder: Baking powder is one of the most common substitutes for baking soda. It’s best to use it as a substitute in sugar-based recipes. In the section below, we’ve included a baking soda to baking powder conversion. Self-rising flour: Though the conversion can be tricky, self-rising flour can serve as a substitute for baking soda. It is made of a combination of all-purpose flour, baking soda, and salt. Egg whites: In some cases, egg whites can serve as a viable replacement for baking soda. Whipped egg whites can help add structure to your recipe, but must be folded in gently to avoid agitating the batter. Club soda: As it contains a small amount of baking soda, club soda can sometimes be used as a substitute in a pinch. It's important to note that club soda will only work as a replacement for recipes that require minimal rising. Baking Powder to Baking Soda Conversion Use 1 teaspoon of baking soda for every tablespoon of baking powder. To make sure it functions correctly, also add 2 teaspoons of vinegar, lemon juice, cream of tartar, or another acidic ingredient to your batter or dough. One drawback to using baking powder as a substitute is that it isn't double-acting. With that in mind, be sure to get it in the oven as soon as possible after you combine it with wet ingredients. How Long Does Baking Soda Last? In general, an unopened package of baking soda can be stored at room temperature for up to 18 months. However, once the package has been opened, its shelf life is reduced to 6 months. Environmental factors can speed up the rate at which ingredients lose their effectiveness, making it essential that you store your baking soda in a suitable space. How to Test Baking Soda To test baking soda, mix 1/4 teaspoon of baking soda with 2 teaspoons of vinegar. It should bubble immediately if your baking soda is useable. What Happens If You Use Expired Baking Soda? Baking soda can still be used after its expiration date, though it won't work as well as fresh baking soda. Despite its reduced effectiveness, expired baking soda is still safe to consume. How Long Does Baking Powder Last? An unopened package of baking powder can typically be used until 18-24 months after manufacturing. However, for the best results, it’s recommended that you use your baking soda before expiration. How to Test Baking Powder To test baking powder, mix 1 teaspoon of baking powder with 1/2 cup of hot water. If it bubbles, your baking powder is still effective. What Happens If You Use Expired Baking Powder? Expired baking powder is safe to consume, but using it in your recipes can cause baked goods to come out flat or dense. Baking Soda and Baking Powder FAQ In the section below, we've answered some of the most frequently asked questions about baking powder and baking soda. How to Store Baking Soda Since baking soda absorbs odors and moisture, it's best to store it in a cool, dry location. The best temperature for storing baking soda falls somewhere between 40-70 degrees Fahrenheit. Once you’ve opened a package of baking soda, be sure to store it in an air-tight and moisture-proof container to preserve freshness. How to Store Baking Powder Similar to baking soda, baking powder should be stored in a cool, dry location. Avoid storing it in a refrigerator, as it’s possible moisture could develop and cause a reaction within the baking powder. What Is a Leavening Agent? A leavening agent, sometimes referred to as a leavener or a rising agent, is used in baking to expand doughs and batters. When mixed with liquid, acid, or heat, they release gas, causing the dough to rise. Many people say that baking is a science, and how baking soda and baking powder work as chemical leavening agents is an excellent example of science at work in your kitchen. Recipes use these ingredients to give your baked goods the perfect texture brought on by chemical reactions and carbon dioxide gas. As a result, precision is key when working with baking soda and baking powder. Next time you use one of these ingredients, remember our storage tips and directions for how to make sure that your baking soda or baking powder is still working.

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