Butter (for frying and finishing)

Description

Cooking and finishing butter has a creamy, buttery flavor with a slightly salty accent (in the salted version) and a light yellow color that takes on a golden sheen when melted; during browning, it develops nutty, caramel notes and an appetizing aroma. Its consistency is smooth and spreads easily, and when heated, it creates a velvety sauce and a golden crust. Nutritionally, butter is a concentrated source of energy, mainly from saturated and monounsaturated fats, as well as fat-soluble vitamins A, D, E, and K, which aid in nutrient absorption. In moderate amounts, it provides beneficial fatty acids, but due to its calorie content, it is advisable to use it in moderation. In the kitchen, it is suitable for frying over medium heat (for higher temperatures, clarified butter is better), finishing sauces, salads, and bread, as well as for baking, where it adds moisture and aroma. Store in a cool, dark place or in the refrigerator in a tightly sealed container; portions can also be frozen for longer storage.