Errors when using butter

The well-known adage that the porridge butter will not spoil. This is partly true, because it is easy to digest and gives dishes a special delicate flavor. The cereal may be butter and can be added in large quantities, but for other dishes it requires a delicate approach. Butter has a low smoke point and quickly begins to burn and smoke. Get rich taste and highlight other flavors can be only when it is used properly.

[/b] temperature.

Under the influence of the temperature of the oil structure changes. In the refrigerator plus cell product remains solid, while in the thermal impact of the butter becomes liquid. Depending on the particular food recipe can be used in both solid and liquid or melted butter. In a separate dish of oil is not critical structure. But in the preparation of baking better follow the instructions carefully. If specified in the recipe that it must be melted, it is necessary to add oil to you to the other components. Melted butter can not interact with sugar crystals to the fullest. This creates air pockets and pastries hard enough to chew. Melted butter makes the dough soft and fluffy.

Cold oil is added to the dough when it is necessary to get flaky, golden brown. As for the recipe, which melted butter mixed with eggs, it is important to remember that you need a little oil to cool before it is combined with other ingredients. Otherwise, hot oil partially "fry" the eggs, turning the dough into sweet omelette.

[b] Replacing

It may seem tempting to replace butter in some other, for example, coconut oil, which has a similar consistency, but in this case, you do so at your own risk, and the result can be unpredictable here. The success of any recipe, and the Bole baking depends on the specific chemical reactions between ingredients. Where butter is added directly to the dough or mixed with other ingredients, recipes follow the proven. If you want to change the oil for frying, you can experiment, while not forgetting about the smoke point.

Time add

Solid particles give dairy butter rich rounded taste, for what we and love, but they are also the reason that this product is not suitable for cooking at high temperatures. When heated, these particles are rapidly burned. Unlike butter canola or olive contain a lot of saturated fatty acids - they are more stable when heated, so that such oil is better tolerate high temperatures. Because of the low smoke point of butter it is recommended to add either at the end of cooking, so that it only gave the dish its flavor, or fry it quickly on the ingredients in the beginning. Win a little bit of time also helps to overcrowding products. When they cover almost the entire surface of the pan, you will have some more time before the butter starts to get dark and the light.


Not always the butter only need to create an environment for frying food. With it, you can give the dishes a certain flavor. Without further additives it is not so pronounced, so if you decide to emphasize the taste and flavor of the dish using butter, pick it appropriate accompaniment. By butter are perfect any grass. Salt or a touch of acidity can be imparted with the help of lemon juice, zest, vinegar, or common salt.


In addition, the form in which the oil must be added to the dish, the recipe also indicates how it should be to the taste: salty or unsalted. The importance of this part can not be underestimated. Salt should enhance other flavors, not to take all the attention on himself. Typically, when the salt is indicated in the recipe oil, among others, it is added to balance the flavor. If you add it to a dish on its own initiative, to always try this dish for salt. From this perspective, unsalted butter is optimally suited for the preparation of all dishes and pastries. When using it, you define the level of salinity of food and can add spices and salt without fear.