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Chefs Butter Up Menus

Chefs Butter Up Menus:

Chefs Butter Up Menus

(Honey Butter Fried Chicken)

Butter is back. Not that it ever went away. But it’s having a major moment in the form of compound butters on menus.

Amidst the hullabaloo about butter coffee (let’s not even get into that and acknowledge its existence), it’s evident that butter is back in a big way. It had some hard knocks over the years due largely to fad diets and Paula Deen’s public antics, but everyone’s favorite fat has come a long way. And dexterous chefs know that not only is butter a peerless resource for enriching dishes, but it serves as a great blank canvas for other flavors in the form of compound butters. Since lipids cling to supplemental flavors so well, compound butters are an excellent way to imbue rich, lustrous sensations to just about anything, from grilled vegetables to pasta, beef, and more. Not coffee. Here’s a salacious, drool-able roundup of compound butters to put in your mouth right now. Like, go eat.…………CONTINUE: 

 

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For more about Chicago Steaks see:

CHICAGO BEST STEAK.COM

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Most frequently made from cows’ milk, butter can also be manufactured from the milk of other mammals, including sheep, goats,buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butteror ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3).[1]

It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals’ feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonlyannatto or carotene.