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Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. And it’s no wonder — butter is the not-so-secret culinary trick to making everything taste better.
Understanding the Context
It’s the foundation of patisserie, the cornerstone of a roux, and the saving grace of restaurant... Find out what the research says about butter, who should avoid it, and how it may affect your health. Butter: Is It Good for You? Pros and Cons, Nutrition ...
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- WebMD This is an in-depth article about butter. What it is, what it contains, along with detailed information on nutrition and health effects. Butter is a natural dairy product made by churning cream from cow’s milk, resulting in a solid emulsion of fat globules, water, and inorganic salts. It requires about 5 gallons (20 liters) of whole milk to produce 2 pounds (1 kg) of butter. The right butter can adds richness to baked goods, depth to sautéed dishes, and be downright indulgent on a thick slice of toast.
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To uncover the standouts, we tested 17 widely-available butters in the categories of baking, sautéing, and eating plain. Check saturated fat first to see how the butter fits into your daily limit. Pick butter with a short ingredient list to avoid extras you don’t need. Use butter wisely by adding small amounts where it gives the most flavor.