#butter

#butter

I remember cooking in Italy with a friend, and as she was dousing another platter of vegetables in olive oil, she said, "In Italy olive oil is a flavor. It's not just to keep things from sticking to the pan." I feel the same way about butter in France. If you've had a warm croissant from a pastry shop, you know how important (and transcendent) the flavor of butter is.

Keeping butter frozen while making dough is crucial to maintaining its shape. If butter melts before baking, the crust will not hold its form.

While both clarified and cultured butter are unique styles, the way they are each prepared creates butters with very different qualities and uses.

Like many food trends, beef tallow's resurgence demonstrates a cyclical nature, where ancestral culinary practices are re-embraced, driven by modern dietary movements and interests.

If you've ever opened your butter dish only to be hit with a cheesy aroma, you're not alone - and you're not necessarily dealing with spoiled butter.