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8

Butter may look totally amorphous, but there's actually a fair amount of structure in the fat, in particular fat crystals that make it firmer. Melting it disrupts all that structure, and it can't regain it just by resolidifying, so the structure of previously melted butter really is different. You might notice that this is similar to chocolate: if you take ...


0

I have read that by French law, salted butter is allowed a lower fat content. From the New York Times: Butter With a Pedigree. Ah, the French: The most obvious difference is butterfat: By law, American butter must contain at least 80 percent, while the minimum for French butter is 82 percent (unless it is demi-sel, or salted butter, which can check in at ...


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The recipe you linked says that you have to strain the ghee. The solids will be left behind in the cloth. Ghee is a bit more cooked than other forms of clarified butter, I'm not sure if you could use this method without browning the milk solids.


14

There is indeed a physical change that occurs. If you think back to grade school science you probably remember learning about solutions and suspensions, and how the former is a mixture that stays mixed when left alone (like saltwater) and the latter is a insoluble particles dispersed in a liquid, which separate if left alone (like water and sand if you ...


31

Part of making butter is churning... the churning process introduces a ton of air into the butter. When you melt it, all of the air is released so you should never expect melted butter to return to the same state it was before it was melted. The air trapped in butter is what causes the lighter color you see... if you take softened butter and whip it (as ...


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If speed is the main requirement, you can't get any faster than a Magic Bullet.


0

My go-to brownie recipe is very similar to your butterscotch bars, just melt butter + sugar in the microwave until just melted. The texture will be a little grainy (or if you want to use the stovetop, use a double boiler or baine Marie). Wait till warm and when you add the egg, the mixture will become smooth. By the time when the flour is added everything ...



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