New answers tagged butter
Well, adding things that taste good to a dish makes the dish taste good, and butter tastes good. If you added something that tasted bad to the cabbage it would taste worse. It's the essence of good cooking. If you are asking why butter in particular is good, butter is an emulsion of fat, milk solids, and optionally salt. The milk solids have flavorings, ...
Some of the butter ends up on your food. Most people will think the flavor is improved if there's a tiny bit of salt and a tiny bit of butter flavor. We like fat, we like salt, and we like the actual butter flavor, though it's more subtle. In case you were wondering why the butter ends up on the food... The oil melts into the water boiling on the bottom. ...
I have left butter out on the counter uncovered for as long two or three weeks or more. It has never gone bad are tasted any different . We do eat butter everyday so we use it quickly. Sometimes I microwave it when I first take it out of the Frig. if I'm going to use it right away. I come from a family that has always left the butter out and we never noticed ...
According to the Third addition of "Bailey's Industrial Oil and Fat Products", butter would have been classified as either sweet or ripened. Ripened butter was given its flavor by the chemical compound diacetyl, which was the by-product of various commercially available strains of streptococci.
I'd used ghee in an icing recipe because I'd run out of butter, and the texture was all wrong. Added a little milk after reading this and boom - the texture immediately improved. Some of the fat content separated, but I just poured it off and the icing was fine. I can recommend the combination of ghee and milk as a good substitution, at least for icings.
Ghee doesn't work well with the oven nor microwave. I suggest you use real butter store-bought and walk some extra miles if you don't want to gain weight.
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