Recently I made paneer (cottage cheese) butter masala following the recipe here.
However the taste was a bit off with the smell of butter. The butter had 3 months expiry date and I used it within one month from the date of manufacture.
I have to admit that as I was away from home I did not have proper measuring devices so I approximated the quantity.
I have experienced the same smell when butter gets old by a few weeks. So my questions are:
- How does the "oldness of cooking butter" alter the taste of the recipe?
- How does the quantity of butter (especially more than that in the recipe) alter the taste of the recipe?
- If there is a change, can you please explain the reason or point to a link where such reasons can be found?
- What is the best time to use butter so as to avoid any taste change? Or how "fresh" should the butter be to avoid any taste change?
Thank you community so much!