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Butter is used in sautéing, as a flavoring for cooked vegetables, and in the making of many toppings and sauces. It is the traditional foundation for pastry dough, pie crusts, and cookies, for icing, and is used in making of certain candies. It is also used to add flavor when poaching, grilling, or broiling fish and meats.
Butter has a narrow melting range—82.4 to 96.8°F (28 to 36°C)—so use very low heat when melting butter to avoid scorching. Clarified butter is becoming increasingly popular for sautéing and baking because it is less likely to burn at high temperatures.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.