butter

Butter is a dairy product made from the fat and protein components of churned cream
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures. It is made by churning milk or cream to separate the fat globules from the buttermilk. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.

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  1. Diane Lane

    Recipe Lemon Butter Pollack Fillets

    I was looking for a recipe for Pollack Fillets the other day and came across this one. I only had 4 fillets, but I enjoy sauce more than most, so I didn't cut back on the ingredients. I don't know why it had never occurred to me to make a sauce ahead of time to cook them in, but I'll do this...
  2. winterybella

    Recipe Whiskey Glazed Carrots

    Ingredients 1 stick Butter, Divided 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles 1/2 cup Jack Daniels Or Other Whiskey 3/4 cups (to 1 Cup) Brown Sugar 1/2 teaspoon (to 1 Teaspoon) Salt Freshly Ground Pepper, to taste Instructions Melt 1 tablespoon butter in a large skillet...
  3. Pat

    Butter or Margarine?

    Margarine or vegetable spread has been improved so much it is very hard to tell the difference between margarine and butter. When cooking a recipe that calls for butter I still use margarine. Do you switch to butter or still use margarine?
    • Pat
    • Thread
    • butter margarine spreads
    • Replies: 7
    • Forum: Dairy & Eggs
  4. kuda88

    Baking with cooking oil vs baking with butter!?

    When is it best to bake with cooking oil and when is it best to bake with butter?thanks
  5. Ellyn

    Cooking Oil

    There are a lot of different kinds of cooking oil out there. Some of them evaporate at different temperatures (called a flash point), some of them burn easily or turn into smoke, some clump into solids, some are runny, others still are cloying... some carry on unmistakable flavors into the food...
  6. RomanAnthonysMama

    Lobster Rolls: Mayo vs Butter

    I had a lobster roll for the first time the other day. They had a hot option, and a cold option, but I chose the cold one since it was hot out, plus it was a tiny bit lower in calories. I wish I had of chosen the buttered hot one to be honest, because while it was tasty, I think the butter would...
  7. OhioTom76

    Oil or Butter When Cooking Eggs?

    I love cooking eggs all sorts of ways, and I've almost always used butter to cook them. My grandparents always used to cook their eggs in olive oil instead - which is nice too, I love the smell of it. However when I am making omelettes, I try to get the eggs to set without browning them - which...
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