Butter (mass)

Description

Butter is a creamy, usually light yellow fat with a delicate, buttery aroma and smooth consistency that gives dishes a velvety texture and fullness of flavor. From a nutritional standpoint, it is a concentrated source of energy and saturated and monounsaturated fats, providing fat-soluble vitamins, primarily A and D, as well as small amounts of vitamins E and K; when consumed in moderation, it can support the absorption of vitamins and add calories needed by active individuals, but due to its saturated fat content, it is advisable to use it sparingly. In the kitchen, butter is almost universally applicable: for frying, baking, as a base for sauces, for spreading on bread, and as a finishing touch for dishes to add shine and aroma, it pairs perfectly with vegetables, meat, fish, and desserts. It should be stored in the refrigerator, well-wrapped or in a closed container, to prevent it from absorbing odors; salt in butter extends its shelf life, and unused portions can be frozen, which preserves quality for several months.