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See Also: Clarified Butter
BUTTER
Salted Butter has up to 2½ % salt added, the amount differs from brand to brand. When using salted butter you should reduce any added salt accordingly.
Unsalted butter sometimes called sweet butter. This is frequently specified in recipes to eliminate any problems with oversalting.
Butter should be stored at 40 degrees. The butter compartment in the door of most refrigerators is usually 50 degrees or so. Keep butter in the main part of the refrigerator.
Butter melts into a liquid at about 98 degrees F and reaches the smoke point at 260 degrees F.
Butter absorbs odors very easily and quickly, so keep covered.
Butter can be frozen with no texture or quality problems. To freeze butter, mold into squares, patties or other desired shapes, and wrap tightly in aluminum foil, transparent film or freezer paper, or seal in moisture-vapor resistant containers.
Whipped Butter is regular butter into which air or nitrogen gas has been whipped to increase its volume. Because its density or weight is not the same as an equal measure of butter, it should not be used as a substitute for regular butter in most recipes. Whipped butter spreads easier and melts quicker than regular butter.
Butter Grading:
U.S. Grade AA Butter:
Delicate sweet flavor, with a fine highly pleasing aroma;
made from high-quality fresh sweet cream;
smooth, creamy texture with good spreadability;
salt completely dissolved and blended.
U.S. Grade A Butter:
pleasing flavor;
made from fresh sweet cream;
fairly smooth texture;
rates close to the top grade.
U.S. Grade B Butter:
may have slightly acid flavor;
generally made from selected sour cream;
acceptable by many consumers.
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