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BUTTER
Butter is the fat extracted from the cream of sweet milk from domesticated animals. By definition, it contains at least 80% milk fat by weight. Once separated from the milk, the cream is churned or shaken until it reaches a semisolid state; it is then formed into blocks of butter. In ancient cultures, herdsmen prepared butter from the milk of their animals. Butter was known to the Greeks and Romans, but did not become popular until the Middle Ages. It is believed that Scandinavians were the first Europeans to use it extensively in cooking.  VarietiesSalted Lightly salted butter is the kind most often used in general cooking. Unsalted This type of butter is used in cooking and as a table butter by those who enjoy its subtle flavor. It has a mild, slightly tart taste. Sweet butter is used in cooking to create special effects, such as extra-light, flaky pie crusts. It can be used to garnish toast or bagels, and to season vegetables, just like salted butter. For those who must watch their salt intake, sweet butter is worth considering. A pat of salted butter contains about 41mg of salt, whereas a pat of sweet butter contains less than 1 mg. Whipped butter This is butter that has been whipped with air to make it light and fluffy. It is packaged in tubs and used as a table spread. Because of its air content, it is less dense than solid-type butters—by comparison, its weight (and also its fat content) are reduced by about a third—yet the basic flavor is retained. Butter-margarine products Many products are now available that combine butter with vegetable oils that are lower in saturated fat. Cultured butter This is a rich form of butter, made from cultured cream. It is popular in Europe and is now being produced in the United States; it is available in most regions of the country. Clarified butter (ghee) Clarified butter retains only the fat content of butter, not its milk protein and solids. As a result, it burns less readily when used in sautéing and baking. Preparation, uses, and tipsButter is used in sautéing, as a flavoring for cooked vegetables, and in the making of many toppings and sauces. It is the traditional foundation for pastry dough, pie crusts, and cookies, for icing, and is used in making of certain candies. It is also used to add flavor when poaching, grilling, or broiling fish and meats. Butter has a narrow melting range—82.4 to 96.8°F (28 to 36°C)—so use very low heat when melting butter to avoid scorching. Clarified butter is becoming increasingly popular for sautéing and baking because it is less likely to burn at high temperatures. |
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