On Food and Cooking

of the cream (leaving behind some whey that will be in the bottom) and strew some more sugar upon th ...

milk or cream damages the globules and frees their fat to stick together in ever larger masses, which we ...

were notorious for serving meats and vegetables swimming in melted butter, and cooks throughout Eu ...

consumed in the United States and parts of Europe. Making Butter Butter making is in essence a simple but laborio ...

as the final texture of the butter. The properly aged cream is then warmed a few degrees Fahrenheit and ch ...

then “worked,” or kneaded together to consolidate the semisolid fat phase and to break up the ...

fermented cream. Raw cream butter, whether sweet or cultured, is now nearly extinct in the United States and a rar ...

The structure of butter, which is about 80% milk fat and 15% water. The fat globules, solid ...

butter tastes different: the bacteria produce both acids and aroma compounds, so the butter is noticeably full ...

butter with a fat content higher than the standard 80%. France specifies a minimum fat content of 82% for ...

milk solids. It can then be recooled as is, or slowly crystallized and separated into fractions that melt ...

fresh pasturage, produce softer butters; hay and grain harder ones. The butter maker also influences consis ...

remainders airtight, preferably with the original foiled paper and not with aluminum foil; direct contact wi ...

softens and becomes spreadable around 60ºF/15ºC, but doesn’t begin to melt until 85ºF/30ºC. This wo ...

Butter as Sauce: Melted Butter, Beurre Noisette, and Beurre Noir Perhaps the simplest of sauces is the ...

only after the butter has cooled below the boiling point; otherwise the cold liquid will cause ...

whey skin, pour the liquid fat off of the casein residue, and the purification is complete. Frying with But ...

supply for his poorly nourished but growing urban populace. Others before Hippolyte Mège-Mouriès had ...

The Rise of Vegetable Margarine Modern margarine is now made not from solid animal fats, but from norma ...

other methods for hardening vegetable oils that don’t produce trans fatty acids, and manufacturers ...