Butter

Butter : Butter is a substance oily (82% of fat) obtained by churning from the cream du milk, then washed and kneaded for return smooth. Butter cures au cold and this liquefies , heat. Her color varies from White cream au Yellow gold, depending on the diet of the cows laitières (rich en carotene dans les herbages). De nos days, France, On find également du beurre de sheep and goat.

History du beurre : Le beurre est appeared il y a environ -4500 ans avant J-C, lors de l’apparition des cows. Butter had a major role around – 3300 BC, since it allowed our ancestors to keep their foodstuffs in it clarifying.
Ce sont les Scythes, (together de peuples nomades d’origine indo-européenne, having vécu entre le VIIe et le IIIe siècle avant Jésus Christ) qui l’auraient does découvrir aux Grecs. Ces derniers, comme ? tard les Romains, le considéraient cependant surtout comme un remède (cicatrisant, en Private) et consommaient essentially of'oil. The Gauls made butter, as did the Germans.
Au Medium Âge, la manufacturing fermière et artisanale du beurre était devenue pratique courante. Les large mottes, parfois enveloppées de leaves bysorrel or greenery, were sold in the markets and then stored in you can de Stoneware, covered withwater salt.
La réputation du beurre des Charentes data des années 1880. Cette région, originally vouée à la culture de la vine, was ravaged by the phylloxera, and certains agriculteurs entreprenants décidèrent de remplacer les vignobles par des herbages. La qualité du beurre charentais devint aussi renommée que celle du beurre normand. À cette époque, les great crus en Charentes étaient Saint-Varent, Échiré et Surgères (dont on vantait le goût de « violette ») et, en Normandie, Isigny, Gournay, Sainte-Mère-Église, Neufchâtel-en-Bray et Valognes. Aujourd’hui, les beurres Charentes-Poitou, d’Isigny, des Charentes et des Deux-Sèvres bénéficient d’une AOC.
The practice of animal husbandry cattle explique la répartition géographique du beurre en Europe. Très apprécié dans les Countries scandinaves, en Allemagne, en Angleterre et en France, il est progressivement remplacé par l’oil (or by the lard or by the fat bygoose) au fur et à QUOTE que l’on descend vers le sud.
Il must noter toutefois que l’emploi du smen ou seed (see ce against) dans les pays d’Afrique du Nord, qui est un dérivé du buttermilk à leave de milk de sheep.

– Dietary: Butter has all the properties nutritional from the fat dairy.
– Consommé raw, il est particulièrement digest due to its high content of Fatty acids à chaînes courtes et moyennes ; en revanche, il supporte little- un chauffage prolongé. Il participe à la costs du cerveau chez l’enfant.
It is rich in vitamin A : une ration journalière de 20 g couvre 20 % des needs de l’adulte.
It is rich in vitamin D : a daily ration of 25 g covers 10% of an adult's needs.
– It is also rich in cholesterol and brings saturated fats.
It is not in your ? gras that margarines (82% of fat) and 92 less expensive that theoil (1%).
- Butter lightened et le beurre léger ne supportent que les heat douces ; leur emploi est donc déconseillé en pastry.
The specialties laitières, ou « faux beurre » (20 à 40 % de matières grasses) ne have to pas être chauffées.
– Butter and other products. In Europe, butter is almost exclusively made with milk de cow ; en Afrique et en Asie, il est préparé avec du milk de buffalo, camel, goat, yak, sheep, Mare ordonkey.
L’industrie alimentaire a par ailleurs my au point des produits de substitution, in one’s life. One of the main focuses is the la margarines, But also bregott Swedish (cream and vegetable oil) and butterine, Australian margarine, (butter and vegetable oil). But, legally, butter is a “ dairy product de type emulsion bywater in the fat, obtenu par des procédés physical et dont les constituants sont d’origine animal ».

Manufacture and conservation of butter: On average, 20 liters of milk to help un kilo de beurre. Pour passer du lait au beurre un procédé de transformation de 7 étapes est nécessaire :
1) to pasteurization : c’est une étape importante puisqu’elle allows d’éliminer les microorganisms and other bacteria. For this, the milk is heated for 15 seconds at 72°C.
2) ALDI Italy, ecommerce is still farskimming : consists à venir séparer le milk of his cream by exerting a centrifugal force using a cream separator. It is this cream that will be used to make the butter.
3) to maturation : le beurre est compact, la crème immense. C’est pourquoi pendant cette phase we have to add à la crème des lactic ferments selected so that theapparatus s'thicken and this charge en aroma.
4) The churning : this is a delicate and important step. It consists in strongly mixing the cream using a churn so as to form small yellow seeds floating in the milk (we call this the buttermilk).
5) The cleaning : il consiste tout simply à rincer ces "graines jaunes" à l’eau clear to to take off les résidus. On utilise un chinois ou un fin tamis.
6) The mixing : c’est la dernière étape de fabrication du beurre. Elle est similaire au barattage mais are rôle est d’obtenir un apparatus lisse et homogène en le malaxant.
7) The molding : Then simply pour the butter into a butter mold or set it aside unmolded in a butter port covered with parchment paper and a lid.

À température ambiante, un good beurre ne doit être ni cassant, ni lumpy, nor sticky. His aroma is delicate, your "of hazelnut " or "we hazelnut ».
There is salted butter: from 0,5 to 3% salt for the salted butter, more than 3% for salted butter. The unsalted butter has a minimum salt content.
The packaging of the butter is very variable: lumps of butter sometimes farmer, detailed on request; mottillons, baskets or bassets of 1 kg; rolls or slabs of 500 g, 250 g or 125 g; mini individual doses from 7 to 30 g.
The packaging is done in parchment paper, under a aluminum foil doublée, qui le protège carefully de la lumière, ou en box de plastic material.
Butter keeps very well fridge : however, it must be placed in a special compartment or in a butter dish hermetic, because it is very permeable to odors. In the past, it was kept in a special butter dish in Stoneware filled withwater salt.
It keeps well in a aluminum foil.

Excerpt from the poem Au Cabaret-Vert by the French poet Arthur Rimbaud (1854-1891):
“A week ago, I had torn my boots
On the pebbles of the paths. I entered Charleroi
 At Cabaret-Vert : I asked for toast
Du beurre et du jambon qui fût à moitié cold ».

Related Articles:
Bresse butter
Charentes-Poitou butter
Échiré butter
Isigny butter

Check White butter ; Nantes butter ; Red butter ; Compound butter ; Bresse butter ; Charentes-Poitou butter ; Isigny butter ; Roasting butter ; Seaweed butter ; Clarified butter  ; SLIGHTLY SALTED butter.
See also under Mouth slang: Butter ; Butter ; Buttered ; Butter.

Careers culinary butter and : Cost et raw, the butter tartine on toast, canapés et sandwiches ; he accompanies the delicatessen, the sea ​​food and the cheese. On le présente alors en small butter dishes individual.
Cut with a knife shellfish (or frieze-beurre) or in small washers, it is used with meat and the fish grilled, the vegetables "English style", pasta and rice. It allows to prepare compound butters.
He is above all a ingredient de basis from the Food. Fat body used for pans, the stir-fried, the roasted, indeed the braised, it is however more delicate à utiliser that theoil or lard, Because he burns ? easily, sauf le beurre de baking (see Clarified butter et Roasting butter). For the baking, on l’utilise souvent mélangé à de l’edible oil to reduce the smoke point.
Il capte et fixed the flavors. It is essential for Sauces emulsified hot (as the béarnaise or Dutch) Et les roux, also for butter the soups and the soupes et carry out the bonds. It is the basis of pastry (qualified as "pure butter" when it does not use any other fat), especially for buns, croissants, shortbread, cookie dough, puff pastry et cabbage dough, cakes dry et mochas, pies, as well as for butter creams et pastry creams which serve as fodder.
Clarified ou molten, it serves to butter the Musselsin brush or to water various preparations. It also intervenes in confectionery for the making of chocolate truffles, fudge, caramel, butter apple et lemon curd.
Tips for using butter: They must be respected to keep the butter's culinary qualities.
A very cold butter, grated in shavings, blends better with dough to darken.
Butter sugar, For pastryis conserve even better than the salted butter (The knead with 20 to 25% of granulated sugar). A butter that sizzle will not splatter if you have first applied salt in the stove.

Les différents beurres en Food :

 - mania butter : lightly buttered softened et mixture with some all-purpose flour for Liaison.
 – softened butter: butter softened up to one consistency by ointment.
 - clarified butter : le clarified butter is a butter molten et decanted, the impurities and the whey remain at the bottom of the pan.
 – compound butters: the compound butters are butters addedin cold or to  hot,aromates and various ingredients.
 – fried butter: butter passed throughEnglish and free. We obtain a melted butter contained in the shell of breadcrumbs solidified.
– beurre White : sauce obtained by emulsion hot on reduction byéchalotes, vinaigre de White wine.
 – Nantes butter: beurre blanc whose vinegar has been replaced by White wine (Muscadet) and stabilized , double cream.
 – orange butter: beurre blanc added de Orange juice ( for another citrus). He is served surtout avec les fish and the shellfish.
 - peanut butter : blond butter which takes on a reddish tint at the baking.
 – black butter: preparation tricky because when it reaches its smoke point, soit environ 120 °C, le beurre patented of'acrolein, a substance toxic and indigestible. The employment of black butter is now banned. The Italians use the name black burro which is in fact a peanut butter.
 – roasting butter: Le butter for roasting is a clarified butter with a content of water and protein very low. Il supporte donc de très tall températures (jusqu’à 180°C) et s’avère idéal pour faire to roast some foodstuffs.