Butter (optional, for sautéing)

Description

Butter is a creamy, smooth fat with a light yellow to deeper hue that gives dishes a rich, slightly sweet flavor and a pleasant aroma when sautéed. Its consistency melts quickly under heat, creating a golden crust and nutty notes when proteins caramelize. Nutritional values mainly include saturated and monounsaturated fats, as well as fat-soluble vitamins, primarily A, D, and K2; consumed in moderation, they can support the absorption of vitamins and enhance the flavor of dishes, but excess provides a lot of calories, so it is advisable to use them sparingly. In the kitchen, butter is an optional but valued fat for sautéing vegetables, meat, fish, and pancakes; it is also effective for seasoning sauces and baking; to avoid burning, it can be combined with vegetable oil or clarified butter. It is best stored in the refrigerator in an airtight container, briefly at room temperature, and can be frozen for longer storage.