How to Use Butter in Cooking and Baking
Butter is basic.Β
ItsΒ naturally sweetΒ essenceΒ complementsΒ many foods,Β but even I admit thatΒ itβs not perfect for every use.Β It has a low smoke point and for some techniques you need an oil that can handle higher temperatures.Β But forΒ otherΒ cooking and bakingΒ methods, thereβs no doubtβbutter is best.Β
Pan Frying
Pan frying small, thinner cuts of meat or fish in a bit of butter gives you golden brown colors and great flavors. Just preheat yourΒ skilletΒ over medium heat and add the butter. When itβs melted, add the meat or fish. Cook, watching closely, and adjust the heat if needed.Β
CaramelizingΒ
Caramelizing chopped or thinly sliced vegetables in butter brings out their natural sugars. Just addΒ veggiesΒ to a small amount of butter and cook, stirring frequently, over low heat untilΒ theyΒ areΒ sweet and beginning to brown.Β Β
SearingΒ
Although butter doesnβt work for high-heat searing, thereβs a way to still get the rich flavor. Go ahead and sear theΒ steak, seafood or chicken using another fat.Β Right before itβs done,Β add a couple tablespoons of butter. Use a spoon to baste the meatΒ with butter. ItΒ helpsΒ with browning and addsΒ another layer of flavor.Β
Finishing SaucesΒ
For richness and body, swirl a tablespoon or two of cold butter into a pan sauce right before serving. Cold butter works better than warm because it reduces the chance ofΒ your sauce separating.Β
BakingΒ
In baking butter provides richness, tenderness and structure to pies, cakes, cookies, muffins and more. The way it works depends on its temperature and how it is combined with other ingredients. Want to know there difference between salted and unsalted butter? Read more about it here.Β
(Go Bold With Butter’s Plum Raspberry Pie)
- UseΒ refrigerator temperature butterΒ when a recipeΒ says to cut the butter intoΒ otherΒ ingredients.Β Just addΒ COLD butter and use a pastry blender toΒ break it into pieces about the size of peas.Β Pie pastry, scones and biscuits depend on distinct pieces of butter distributed through the dough. They melt during baking and leave behindΒ airΒ pockets, creating flakey layers.Β
- Cool butterΒ (65° to 70Β°F is ideal, but you donβt have to measure)Β isΒ best for creaming. ThatβsΒ the process of beating together butter and sugar. Start with cool butter and a cool bowl. Beat theΒ butter alone on medium speed for 30 to 60 seconds, then add sugar and continue beating until light and fluffy. ThisΒ creates fine air bubbles in theΒ butter,Β makingΒ tenderΒ cookies and cakes.Β
(Sweet Potato Cookies with Warm Cinnamon Milk)
- Softened butterΒ is perfect for spreads. TheΒ pliableΒ texture makes it easier to mix in cream cheese, honey,Β powdered sugar,Β chopped fresh herbs or citrus peelΒ neededΒ for a scrumptious spread.Β
- Melted butterΒ adds richness and helpsΒ mixΒ other ingredients in simple batters like pancakes or brownies. In cookies, it creates flat, thin and crispy wafers.Β
(Go Bold With Butter’s Best Buttermilk Pancakes)
AnyΒ way you use butter, even just enjoyingΒ its creamy, freshness on warm toast, makes eating more delicious.Β
Visit our friendsΒ Go BoldΒ WithΒ ButterΒ for recipes andΒ more butter tips.Β Read ourΒ blogΒ on how to make and use brown butter.Β Β
