Butter (melted, cooled)

Description

Melted and cooled butter has a creamy, slightly nutty flavor with a full dairy aroma and a shiny, golden color; upon cooling, it forms a soft, thick consistency that is easy to incorporate into batters and sauces. It is a concentrated source of saturated and monounsaturated fats, as well as fat-soluble vitamins, primarily A, D, E, and K; in moderate amounts, it provides energy and supports the absorption of these vitamins, especially when derived from pasture butter containing more CLA, but its calorie content and saturated fat content should be taken into account. In the kitchen, it works perfectly for frying, browning, preparing sauces, drizzling over baked goods, combining with herbs as a finish, and as a fat for baking and breading; melted and then cooled, butter easily emulsifies and distributes evenly in batters and glazes. Store in a tightly sealed container in the refrigerator and use within 1–2 weeks; it can also be frozen for about 3 months; avoid exposure to light and heat, and for longer storage, consider clarifying (ghee).