2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
As cliché as it is, it is true that butter makes everything tastier. French pastries would be sad biscuits without it. Just a lump of butter can add richness and depth to just about anything you touch. But it can also lead to terrible culinary consequences. In the following lines you will read how to avoid the most common mistakes when cooking with butter.
Using oil with the wrong temperature
The oil is solid at room temperature and liquefies on heating. When it comes to pasta and the recipe uses a mix of ingredients, the butter should be at room temperature - completely softened to make it easier to mix the ingredients.
Liquid oil should not be used, because the resulting dough will remain flat, and the softened oil will give an airy and fluffy effect. If you are going to make a pie, make sure the butter is cold. This is necessary because if the oil is too soft, no crumbs will form, and eventually the crust will become scaly.
When the recipe requires mixing melted butter and eggs, be sure to wait for the butter to cool slightly - otherwise you risk cooking the eggs and getting an ugly sight.
Salty or unsalted butter?
A common mistake is that in most cases we do not pay attention to whether the oil is unsalted or salted. Salted butter is not so aggressive and will give a surprisingly tasty effect to chocolate chip cookies (for example), but most of us still prefer to work with unsalted butter.
This is because it is easier to control the amount of salt needed in a recipe. If you still decide to work with salted butter, be sure to try it before adding it.
Combine the oil with the wrong products
Another common mistake is when combining with other ingredients. It is very important in what company you put the oil. In the main dishes it is good to soften its taste by using bright and sour flavors - such as juice and lemon peel.
After all, butter is the magic ingredient that will make even a toast shine like the most exquisite gourmet dish.
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