Getting Back to Basics of Baking

Butter is a fatty, semi-solid substance with a greasy texture made by churning cream. Butter is mostly made on cow's Milk. It consists of 80% milkfat and is evaluated by the same standards as milk, taking into account taste, texture, color and salt content.

Unsalted butter is recommended for baking. Whipped Butter is softer and easier to spread, because it has air beaten into it. Margarine and other butter substitutes are generally manufactured with oil. The word "butter" also refers to other fats extracted from different plants: in these cases the origin is specified butter (peanut butter, cocoa butter, almond butter, butter, coconut ).

Whipped butter, salted butter and unsalted butter all contain vitamin A. The butter should be consumed in moderation, because it serves as an important source of fat, saturated fat and cholesterol.

SERVING IDEAS:
Butter is found in sauces (the Flour-and-butter mixtures beurre manie and roux, bearnaise sauce, hollandaise sauce), pastries (butter cream, flaky pastries), creams and
soups. It is a basic ingredient in cooking, and is used on bread and toast, and in sandwiches. Various ingredients can be added to cold butter to obtain flavored butters for seasoning
grills, fish, snails, seafood, canapes, vegetables and soups.
Whipped butter, light butter or margarine should not be used in place of ordinary butters in recipes. These are generally used as a spread

STORING GUIDE:
Butter quickly loses its quality if kept too long at room temperature or is poorly packaged.
In the refrigerator, preferably in its original packaging or covered. Keep it away from foods that might give a bad taste. 8 weeks for unsalted butter and 12 weeks for salted butter in their original packaging. Open 3 weeks.
In the freezer: 6 months. After this time, there is a slight loss of flavor. Freezing can also increase its salty taste.