Butter
Description
Butter is a soft, creamy substance with a smooth consistency and light yellow color; depending on the salt content, its taste can be slightly salty or neutral and milky, with a rich, buttery note and a velvety finish. In the kitchen, it works perfectly as a base for frying, baking, preparing sauces, caramelizing vegetables, as well as an addition to bread or a finishing touch to dishes to enhance aroma. Nutritionally, butter is a concentrated source of energy and saturated fat, providing fat-soluble vitamins, especially A, and small amounts of D, E, and K; in moderate amounts, it aids in the absorption of vitamins and provides satiety. For a better health profile, it is advisable to choose butters made from the milk of grass-fed cows, which have a more favorable fatty acid ratio. Butter is best stored wrapped in paper or in an airtight container in the refrigerator, where it will stay fresh for several weeks; it can be kept at room temperature for a short time in a closed butter dish, and for longer storage, freezing is suitable.
