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Butter — product description on

The oil can be prepared (“knock”) of cream, sour cream or milk, but the best is considered creamy.

In our country, it was made from ancient times. It was not the cheapest product, and yet Russian cuisine could not do without it.

Once in Russia produced sweet cream and sour cream, salty and honey oil.

And in the 19th century, the Vologda region became famous for the whole world (true, then it was called “Parisian” or “Petersburg”) — with a pleasant nutty flavor: it was made from cream, brought almost to the boil.

The oil can be prepared (“knock”) of cream, sour cream or milk, but the best is considered creamy.

In our country, it was made from ancient times.

It was not the cheapest product, and yet Russian cuisine could not do without it.

Once in Russia produced sweet cream and sour cream, salty and honey oil.

And in the 19th century, the Vologda region became famous for the whole world (true, then it was called “Parisian” or “Petersburg”) — with a pleasant nutty flavor: it was made from cream, brought almost to the boil.

Butter is not only nutritious, but also useful for skin, hair, eyesight, bone and muscle tissue. It is rich in vitamins, calcium, contains phospholipids necessary for the structure of cells, especially nerve. In addition, the composition of butter includes essential amino acids — necessary for the normal functioning of the body substances that come only with food.

So there is no doubt about the usefulness of butter. We just need to remember that when we melt it in the pan, there are no vitamins in it.

That is why a piece of butter is better to put in the already prepared food.

Butter — the most valuable source of vitamin A, responsible for visual acuity and the condition of mucous membranes and skin, contains many phosphatides needed by the body, 150 different fatty acids, including 20 essential, fat-soluble and water-soluble vitamins A, D, E, P-carotene, B1 , B2 and C, which are involved in the metabolism of calcium and phosphorus, essential for bone and nervous tissue, as well as in the synthesis of sex hormones, are responsible for the state of the tissues.

The counters today are full of dozens of varieties and brands of butter. Manufacturers are trying to convince us that their butter is real butter, cow’s and even “real butter with low fat content”. Let’s look at this masquerade sensibly.

World practice says that butter has the right to be called such only if it is made from cream and its fat content is not less than 82.5%.

All other products in spectacular packaging, which appeals to us supposedly health and benefits, consist of emulsifiers, preservatives, flavors and other «improvers» of smell, color and taste.

The Russian GOSTs and Specifications governing the production of our butter, to put it mildly, are more loyal and allow for the existence of butter of lower fat content. «Technical Regulations for Milk and Dairy Products» tells us that butter is a food product made from cow’s milk and consisting exclusively of dairy ingredients, obtained by converting high-fat cream into butter. That is, our present butter is made from fresh pasteurized cream (“sweet cream”), it comes with salt and without it — from fresh cream pasteurized at high temperatures (96–98 ° C).

It can be made from fresh pasteurized cream, fermented with pure cultures of lactic acid and aromatherapeutic bacteria — it turns out sour-cream oil. It can also be salty and unsalted. Butter amateur and peasant, sandwich and tea differ in fat content: traditional — 82.5%, amateur — 80% and peasant — 72.5%.

The remaining components are water and about 1% buttermilk.

«Correct» oil:
— loses plasticity in the freezer, but acquires it on the table,
— does not crumble under any circumstances
— does not smell anything except cream or the stated additives (chocolate, garlic, etc.),
— packed in foil and does not stick to it,
— has a clear text on compliance with GOST and TU, as well as information about the composition, date of manufacture and information about the manufacturer

«Wrong» oil:
— stays soft even in the freezer,
— when defrosting is divided into fractions,
— has a rancid smell and a bitter taste,
— packed in paper (parchment), sticks to the package when unfolded,
— does not have the appropriate GOST or TU, information on the composition, date of issue and information about the manufacturer.

The main ingredients of puff pastry are flour, salt, water and butter (or margarine). Depending.

Fragrant butter has been widely used in traditional French cuisine up to the second.

Butter on the table for a long time was a sign of wealth. Top grades knocked out.

The main ingredient of some types of classic sauces is butter. For sauces with.

Herring oil is a very tasty preparation, the preparation of which does not require much time. .

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