Butter

tbsp

Butter is a dairy product made from the fat and protein of milk or cream. It is solid at room temperature and has a pale yellow color. It is used extensively in cooking, baking, and as a spread, adding richness, flavor, and moisture to dishes. Its flavor and texture are highly dependent on the quality of the milk or cream used and the churning process.

History

Butter has a long history, dating back to ancient times. The earliest forms were likely accidental discoveries, as milk was churned in animal skins. Butter became more widespread in medieval Europe, where it was a staple for the wealthy, used both for cooking and as a table spread. Its use spread globally, adapting to local customs and preferences. Today, butter remains a key ingredient in many cuisines worldwide and is a symbol of culinary excellence.

Common Uses

Baking: Adds richness, flavor, and moisture to baked goods like cakes, cookies, and pastries. It contributes to the desired texture and browning.
Cooking: Used for sautéing, frying, and adding flavor to vegetables, meats, and seafood. It creates a flavorful base for sauces and adds depth to dishes.
Spreading: Commonly spread on bread, toast, crackers, and vegetables, providing flavor and a creamy texture.
Sauces: Forms the base of many classic sauces, such as hollandaise and beurre blanc, adding richness and complexity.
Flavoring: Used as a finishing touch to enhance the flavor of cooked dishes, such as vegetables, pasta, and grilled meats, often enhanced with herbs or spices.
Frying: provides a high heat tolerant cooking method for many foods

Storage Tips

Store butter in the refrigerator, tightly wrapped, to prevent it from absorbing odors. It can be kept in the refrigerator for up to 2 months. Butter can be frozen for longer storage, up to 6-9 months, ensuring it is well-wrapped to prevent freezer burn. Thaw frozen butter in the refrigerator overnight.

Nutrition Facts (per 100g)

fat 81g

fiber 0g

sugar 0.1g

sodium 11mg

protein 0.8g

calories 717kcal

carbohydrates 0.1g

Common Substitutes

Margarine: A plant-based alternative that can be used in most recipes, offering a similar texture and functionality.
Ghee: Clarified butter, with a nutty flavor and higher smoke point, suitable for high-heat cooking.
Coconut Oil: Offers a slightly different flavor profile but can be used in baking and cooking as a butter replacement. 1:1 Substitution
Olive Oil: A good substitute for sautéing or pan-frying, though it will alter the flavor profile. 1:1 Substitution