Butter is made by separating milk or cream into solid fat and buttermilk, then pressing into compact blocks. It can primarily be used directly or melted for various cooking methods. It also plays a key role in baking classics like sponges and pastries for flavor and richness, and enhances sauces. Commonly available options are salted or unsalted, with salt increasing longevity but salt levels depending on cow factors.
Alternatives
Butter is mostly fat, so alternatives exist. Low-fat spreads cannot substitute in baking, while oils like sunflower may replace butter in cakes. This helps with dairy issues and makes cakes moist longer, though lacking richness. Notably, cake recipes use oil alternatives for those sensitive to dairy despite altering some qualities from butter’s lushness.
Nutrition
Butter contains a significant amount of calories per tablespoon, holding around 100 calories similarly to a medium banana. Firstly, it consists primarily of various fats like saturated, monounsaturated, and trans fats. However, it also serves as an excellent source of various vitamins, especially fat-soluble ones. For instance, one will find high amounts of Vitamin A, Vitamin D, Vitamin E, and Calcium within butter.
How To Store
Ideal butter storage involves keeping it cool. While room temperature below 70-77°F works, refrigeration proves best above that range to avoid rancidity. Firstly, room temperature storage demands a cool spot away from direct heat sources. Furthermore, refrigerating slows degradation, with packaging or airtight containers protecting quality and taste. Unsalted and whipped butter varieties especially need chillier storage as more perishable than their salted counterpart.
What Goes Well With Butter
It is essential for making tender, flaky pastries, rich and moist cakes, and flavorful cookies. Additionally, it can be used for basting and finishing meats, such as steak, chicken, and fish.