Butter

Butter is a dairy product created by churning cream to separate the butterfat from the buttermilk. It is not bound by seasonality and is available year-round. Butter is a versatile ingredient in the kitchen, used for its rich flavor and ability to create tender, flaky textures in baked goods. It is a staple in French cuisine, where it's used in sauces like hollandaise and beurre blanc, and in pastries such as croissants. Butter is also prevalent in Indian cooking, particularly in dishes like butter chicken and in the preparation of ghee, a clarified butter.

Butter Synonyms

Unsalted butter
sweet cream butter
cultured butter

Butter Substitutes

Ghee

Different Forms/Types of Butter

Canned

Garlic stored in a can, typically minced or in paste form, providing long-term storage and ease of use.

Jarred

Garlic preserved in a jar, either whole, minced, or in paste form, offering convenience and a longer shelf life.

Minced

Garlic cloves finely chopped into small pieces, commonly used for even flavor distribution in dishes.

Pureed

Garlic cloves blended into a smooth paste, used to infuse a strong garlic flavor into various recipes.

Roasted

Garlic cloves or bulbs that have been cooked in an oven or on a stove, offering a sweeter, less intense flavor.

Powdered

Dehydrated and ground garlic, convenient for a quick and mild garlic flavor in seasoning blends and recipes.

Fresh bulbs

Whole, unprocessed garlic bulbs, ideal for extracting individual cloves or using whole in roasting.

Pre-peeled cloves

Garlic cloves with the skin removed, ready for immediate use in cooking or further processing.

How to Choose Butter

When purchasing fresh garlic, look for bulbs that are firm, plump, and have tight, intact skin. Avoid bulbs that are soft, shriveled, or have started to sprout, as these are signs of age and may have a less potent flavor. For jarred or canned garlic, check for any signs of discoloration, spoilage, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Butter

Butter is a versatile ingredient that can transform the taste and texture of dishes. For intermediate and expert home cooks, understanding the nuances of butter can make a significant difference. When cooking with butter, consider its smoke point; unsalted butter has a lower smoke point than clarified butter or ghee, making the latter more suitable for high-heat cooking. To prevent burning, cook butter over medium heat, and use it to finish sauces or dishes for a rich, glossy appearance and luxurious mouthfeel. Browned butter, where the milk solids are caramelized, can add a nutty flavor to both sweet and savory dishes. Remember to constantly swirl the pan when browning butter to ensure even cooking and to avoid burning the solids.

Shelf Life of Butter

Fresh garlic bulbs should be stored in a cool, dark place with good ventilation. Avoid storing fresh garlic in plastic bags or sealed containers as this can promote mold growth. Instead, use a mesh bag or a basket. Individual cloves can be stored at room temperature for about 10 days, while whole bulbs can last up to eight weeks. Pre-peeled or minced garlic should be stored in the refrigerator and used within a week, while jarred or canned garlic should be refrigerated once opened and used within two weeks for best quality. It's important to note that garlic's flavor can diminish over time, so using it fresh is always best for optimal flavor.

Recommended Brands for Butter

garlic powder: McCormick

jarred garlic: Spice World

minced garlic: Spice World

fresh garlic bulbs: Christopher Ranch

Cooking Techniques for Butter

Browning: Browning butter involves melting it over medium heat until the milk solids turn golden brown and the butter emits a nutty aroma. This technique is perfect for enhancing the flavor of pastries, sauces, and even vegetables.

Clarifying: Clarified butter is made by melting butter and allowing the milk solids to separate from the fat. The clear fat is then skimmed off, resulting in a higher smoke point, making it ideal for sautéing and frying.

Emulsifying: Butter is often used to emulsify sauces, such as hollandaise or beurre blanc, to create a smooth, creamy consistency. The key is to whisk cold butter into a warm liquid until it's fully incorporated.

Popular Butter Recipes

Beurre Blanc
Croissants
Hollandaise Sauce

Butter Nutritional Information (100g)

fat: 81.11 g
fiber: 0 g
sugar: 0.06 g
protein: 0.85 g
calories: 717 kcal
carbohydrates: 0.06 g

Flavor Combinations

Butter pairs exceptionally well with a vast array of ingredients. It enhances the natural sweetness in foods like carrots and corn, and it's a classic match with seafood, particularly lobster and scallops. Herbs such as sage, thyme, and rosemary are elevated when cooked in butter. In baking, butter is the foundation for creating flaky pastries and rich cakes. It also complements the flavors of chocolate, vanilla, and various nuts. For a balance of flavors, acidic ingredients like lemon juice or buttermilk can cut through the richness of butter.

Allergen Information

Butter contains milk proteins and is a common allergen for those with dairy allergies or lactose intolerance. Symptoms can include hives, stomach upset, and anaphylaxis in severe cases. People with a dairy allergy should avoid butter and may use plant-based alternatives instead.