4 mistakes you can’t make with butter

Mistake #1: Leaving butter at room temperature too long

Butter should be stored in the refrigerator. It is recommended to take it out a few minutes before use, so that it softens a little and is easier to incorporate into the preparations, especially if it is about making pastries, for example. On the other hand, butter should not stay too long at room temperature, otherwise it will become unusable. Indeed, it tends to float when exposed to air.

If the butter has changed color and/or smells unusual, it should not be eaten. In the same way, it is recommended to throw it away if the expiration date has passed, even if its appearance is not alarming. Finally, we should note that butter can be frozen, but it must be consumed within six months. Excessive cooling also impairs its quality.

Mistake #2: Cooking the butter too high

Nutritionists sometimes say that butter is best eaten raw rather than cooked. The reason is that butter is composed mainly of fat and water, and when it is heated, the water in the butter gradually evaporates and the fat separates. If the temperature is too high, fats begin to burn.

If the butter has browned during cooking, then it should not be eaten, because not only will it taste unpleasant, but it is quite possible that undesirable chemical compounds have formed in it: acrylamides, a known carcinogen and neurotoxic. So that the butter does not burn and its components do not decompose, it is recommended to melt it on low heat, ideally in a bain-marie. This is the most convenient cooking method to preserve its flavor.

Mistake #3: Using too much butter

First of all, remember that for a successful recipe, you must respect the specified amount of butter. Then you should know that excessive consumption of butter can have negative effects on health.

• It can increase the risk of cardiovascular diseases (stroke, atherosclerosis, coronary heart disease) because it is rich in saturated fat and therefore increases the level of cholesterol in the blood.
• It can lead to weight gain because it is high in calories.
• It contains few nutrients. It contains some fat-soluble vitamins (vitamin K1, D and E) but very little fiber and minerals.

Butter can be replaced with other healthy fats, such as vegetable oils, fresh fruit and nut purees (walnuts, almonds, etc.), cottage cheese, or even vegetable margarine. It is interesting to use ghee, which is clarified and light butter, because it gets rid of water and lactose due to slow cooking at low temperature.

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Mistake #4: Confusing salted butter, unsalted butter, and unsalted butter

Fat butter is made from milk cream without added salt, which gives it a neutral taste, allowing it to pair well with both savory and sweet dishes. Semi-salted butter and salted butter contain salt content (less in semi-salted butter). No offense to the Bretons and Normans, if a recipe says to use unsalted butter, it’s important to respect that note. Salted butter can affect the balance of flavors in a dish. However, there are Salted Butter Cake recipes for those who like salty-sweet…