When you think of butter, did
you ever consider how many varieties there are?
Let me share with you a few
of them, and some ideas of what they are used for.
Butter is a key component,
favorite, and flavoring in a broad variety of dishes. Butter adds moisture to
your baked goods, silk to your sauces
and enriches a wide range of steamed vegetables.
Most experienced bakers stand by the Danish
Lurpak Butter, because of the richness it brings to their pastry. Those who've
discovered that home consumers prefer to taste Gourmet Butter on their bread,
vegetables and potatoes. Consider making a variety of kinds of Compound Butter.
Just let your preferred Gourmet Butter warm enough to render so that's it
workable, but to warm because it will become goopy. Create a broad variety of
Compound Butters, including thyme and lemon zest, basil and sun-dried tomatoes,
garlic and rosemary, blackberry and pepper, and jalapeno and shallot.
Cultured Butter has a larger
number of favorable bacterial colonies that turn sugar to lactic acid. Before
the milk is churned, the milk is warmed and the crops are added to generate
lactic acid. That is the exact direction that milk is turned into the crème
fraîché.
French Butter has a spice and
nutty flavor that is not present in its American equivalent. Any of the
variations in taste can be due to the fact that American butter is needed by
law to have a minimum of 80% butterfly, whereas French unsalted butter must
have at least 82% butterfly (80% butterfly is necessary for French salted
butter). French butter appears to have fewer sugar as well. Most French Butters
are seasoned with sea salt, a practice that has become the test of time.
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