The butter It is a fatty food used in cooking, especially desserts. In Spain, it is more common to fry and cook with olive oil, but there are some dishes where butter is unavoidable. There is some debate among bakers as to which is best. According to an article in the Huffington Post, some are betting on strains from Europe, while the American ones tend to have a more neutral flavor.
According to chef Adam Finzel, butters of European origin improve the quality and consistency of baked dishes. Likewise, pastry chef Kara Enache finds it more flexible and easier to use.
The benefits of American-style butter
On the contrary, pastry chef Hilary Lamont believes American-style butter is the best because it’s versatile. And Lauren Ocello, a French-trained pastry chef in charge of the vegan portion of a Chicago restaurant, believes that sometimes it’s better to use oil, like in some hot recipes.
Along the same lines, Enache anticipates that oil will increase in bulk muffins because it has “a lighter texture and doesn’t dry out as quickly.” Ocello also uses it as an ingredient in cakes: “That Oil for the tarts “It makes for a much more tender crumb because it’s 100% fat,” he explains. In addition, it contains no additional solids.
According to other confectioners, the oil is more neutral, allowing the main ingredients of the dish to stand out and giving a denser result.Another recurring debate is whether butter is better with or without salt. Most pastry chefs say they go for the version that doesn’t contain salt because it gives them more control over the levels of this ingredient.
There are also those who believe that older people make errors in baking They are often caused by adding butter at the wrong temperature. For example, if you are baking pie crusts, the butter must be very cold. If it’s too hot and starts to melt with the batter, the end result will be denser.
On the other hand, when preparing biscuits, it is advisable that this ingredient be at room temperature so that it is flexible enough to reach an optimal creaming point. According to other chefs, it only takes a liter for the butter to soften, and it’s a mistake to heat it in the oven or microwave.
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