PhilofCas
pfm Member
I’ve noticed for a while that margarine is less viscous than it used to be. I did a bit of Googling and it seems to point to a reduction of bad fats, obviously a good thing, though the knock on effect is it won’t stay on the knife quite as well and can prove a right a palaver to spread/use.
Anyone else noticed this or am I imagining it?
(Fridge is working properly btw ).
Anyone else noticed this or am I imagining it?
(Fridge is working properly btw ).