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Some Considerations When Cooking With Butter

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					Some Considerations When Cooking With Butter

When people think about cooking with butter, it's not uncommon for them to start to
drool with delight! Unlike other forms of cooking fat, butter is straight forward in its
goodness and in its taste. When people think of homebaked goodies that mother and
grandmom used to make, they don't think of low-fat margarine. They only think
about buttery treats that melt in the mouth. While butter is used as a topping, it has
so many uses as a food ingredient. Here's a look at different types of butter, and it's
uses.

Unsalted and salted: All it takes is a quick jaunt to the grocery store to find that
there are two different varieties of butter in general. There is unsalted and salted
varieties. These are both tasty and useful, but they might be used in different ways.
For example, another name for unsalted butter is sweet butter. This is the type that
is best used for baked goods. Obviously, a cook wouldn't want their baked treats to
taste too salty. This is what can happen if the salted variety is used. Not only this,
but the extra salt can make the dough tough not only to work with, but the end
result might end up with a tough and rubbery texture on the palate. The only
negative in buying and using the unsalted variety, is that it has no salty
preservative, so it's prone to going rancid a lot faster. To head this off, it's best to
either use it quickly, or keep any excess in the freezer.

The salted variety lends itself for savory cooked dishes instead of baked dishes. The
only word of caution for this version, is that one should adjust their salt formula for
their recipes, because salted butter will alter the salt taste. One thing that the cook
could do to make sure all is well, is to wait until the salted butter and the other
ingredients are mixed together. Then they can taste the salt ratio before adding in
additional salt.

Baking: Again, the thought of biting into a rich pound cake, or chocolate chip cookies
made from butter should make you drool and smack your lips with a smile on your
face! Although many people use other fats such as margarine or shortening, there
simply is no substitute for the rich, creamy, warm taste that spreads over your
palate when you eat a real butter-made treat. The thing for cooks to keep in mind, is
that butter in the batter can cause the mixture to brown faster than when the batter
has shortening in it. Many people love it when the end product produces a rich
golden brown. Again for many, it's not a home-made baked good if it's made with
any other fat besides butter.

Sauteing: It's common to use this fat to saute foods such as vegetables, seafood,
and even steak. Yes, it's possible thanks to the help of this fat to make even a
meaty, beefy steak taste more as it should. Once you eat a steak sauteed this way,
their will be no other way for you to eat this. When cooking other foods that have a
high water content, make sure to pat them very dry to prevent splattering, and to
protect the integrity of the saute. Finally, butter makes a scrumptious fat base for a
variety of gravies and roux.

By Richard Mongiovi
---- Nguyen Manh Tien ----

				
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Description: When people think about cooking with butter, it's not uncommon for them to start to drool with delight! Unlike other forms of cooking fat, butter is straight forward in its goodness and in its taste.