Butter Salted 250G Dairy & Eggs Catering

Butter Salted 250G

Class 1 - Great Britain

  • £1.99
  • Save £0.30
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Buy fresh Butter Salted 250G online

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This product is classified as Class 1 Produce and Great Britain is the country of origin.

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Butter

Pronounce it: butt-err

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an emulsion. It doesn't sound very enticing but the flavour of butter is hard to beat.

Butter can be bought salted or unsalted. Salt is used for preservation and for flavour but the latter also varies according to the breed of cow and its feed.

Butter is around 80 per cent fat and for this reason, many people prefer to use alternatives. Low-fat spreads are generally not suitable for baking so read packaging carefully.

Some cake recipes replace butter with a mild-tasting oil such as sunflower oil which is ideal for those with a dairy intolerance or allergy. Cakes made in this way tend to be moister and last longer but they don't have the rich, buttery taste.

Store it

Keep butter wrapped in its foil packaging or a butter dish in the fridge. Keep it away from pungent foods as it has a tendency to pick up the flavours.

For rubbed in cake mixtures, use butter straight from the fridge. For creamed cake mixtures, you'll need to take the butter out of the fridge a few hours before you are planning to use it as it needs to be soft in order to cream it together well with the sugar.

Butter is still undeniably great. It brings out the taste, smell and consistency in food, unlike any other product. Great for cooking and baking, necessary in every home and restaurant

Buyer's guide

Butter labelled as 'salted' contains three per cent or more salt; the salt was traditionally added to butter to help preserve it. Salted is best for spreading rather than cooking, allowing the cook to maintain control of the seasoning. 'Slightly salted' butter contains 1-2.5 per cent salt and is more versatile than salted.

Butter substitutes such as margarine and 'non-dairy spreads' vary in fat content, water content and flavour. 'Hard' margarine has the same fat content as butter, so is the best 'substitute' for butter - although your baked goods won't taste the same. Because it has the same fat content as butter, it isn't a low-fat option. Low-fat spreads cannot be used as butter substitutes in cooking.

Preparation

Because butter contains milk deposits it can burn easily, so it can be a temperamental cooking medium. Adding some oil (which burns at a higher temperature) to the cooking pan with the butter can help get around the problem. Alternatively, clarifying the butter will make it more stable. For baking, pale, creamy unsalted butter (sometimes called 'sweet' butter) is better than unsalted butter as it allows the cook to control the amount of salt going into the finished dish.

You can make your own butter at home with just cream and a jam jar. This activity will take a little patience and some stamina in the arms as you shake and shake the cream in a jar, but it will all be worthwhile when, quite suddenly, you're shaking a lump of butter

See all recipes using butter

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