In northern France, gourmets consider butter the noble fat, and truly, Dover sole fried in butter a la meuniere, makes for a delightful eating experience.
While for the northerner butter represents the epitome of fats, in southern France, Provence, and Languedoc, olive oil is king.
Butter is used in regions with abundant pastureland and a cool climate. Cows thrive in cool climes and need a lot of grass. Bit not every type of grass. In Normandy and to some extent also Brittany, the soil composition fosters the growth of a number of grass species. Each of them provides a different taste and thus the milk has a pleasant flavour, which is reflected in the taste of the butter. In the winter, cows are fed silage and hay, their milk becomes yellow and the butter reflects this colour and an “old” taste; the result of hey and silage.
The origins of butter can be traced back 4500 years. A limestone tablet dating from then illustrates the steps in making butter. It was used in religious ceremonies, and to cure skin infections also for poultices. Many people consume margarine and other fats for fear of increasing the LDL cholesterol.
In reality, a tablespoon of butter contains 33 mg. cholesterol and 102 calories, whereas a can of tuna (85 grams) contain 48 mg. Butter has calcium, vitamin D, A, b6 and B12, magnesium, riboflavin, zinc, and conjugated linoleic acid, a cancer-fighting substance.
Butter is relatively simple to produce and production technology has changed little since antiquity.
The cream is separated from the milk, and then churned by agitating it until mass thickens. Salt may be added as a preservative. Then it is washed and formed. It takes approximately 12 litres of milk to produce 500 grams of butter.
Butter oxidizes and turns rancid; therefore it is packed in foil and refrigerated. In hot countries clarified butter, which has a higher smoke point and can be stored at room temperature, is available. When frying using clarified butter is recommended. If you prefer using whole butter blend it with oil in the pan to prevent burning.
During the clarification process, 25 per cent is lost (water, milk solids).
Unsalted butter has a shorter shelf life than salted, but tastes better.
Normandy in France is famous for its superior quality of butter. In Canada, the Lactantia company from Quebec markets a fine product, and the state of Wisconsin in the USA (Land-o-lakes brand) is known for flavourful products.
Some restaurants serve whipped butter and/or flavoured butter, others prefer butter chips which is more hygienic, but also more expensive.
In truly fine restaurants butter is used for frying, in others it may be mixed with margarine to cut cost, or with oil to increase its low smoke point.
Margarine is hydrogenated vegetable oil, which remains solid at room temperature. Hydrogenation (blowing air through oil) changes the chemical compositions, and contrary to widespread belief, renders margarine unhealthy.
Butter used in moderate quantities is beneficial, provided you exercise and otherwise enjoy a varied diet with sufficient quantities of vegetables, fruits, grains, and small quantities of meat or fish. And, of course, never consume a meal without a glass or two of wine. It is good for you.
 |
Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books? |
|
Share it with others! | 
|
|
promotional merchandise (8) 
lido venice
August 10th, 2009 at 11:36
Butter can also be good, please remember the process of making ghee, healthy fat.
lido venice´s last blog ..Hotel Lido Venice
Andrew Keir
August 12th, 2009 at 05:00
Butters just about the tastiest thing i can think of.
Andrew Keir´s last blog ..The brand alphabet quiz
Best Hawaii Beach
August 13th, 2009 at 20:06
Mmm… Butter is better!
A number of years ago I switched from using margarine to butter and I will never go back. Every time I have to use margarine, it realize all over again just how fake it is…
Best Hawaii Beach´s last blog ..Find Gentle Breezes And Warm Sunshine That Will Refresh Your Senses At Poipu Beach Kauai Hawaii
DCRose
August 15th, 2009 at 03:15
As always your posts are very educational. As you know I use hundreds of pounds of butter each year in my cakes and would not use anything else. This is right up my ally though. I have to say I did not know the history of butter and I am very happy that you have posted this. My friend, may I share this on my blog?
DCRose´s last blog ..My 200th post and a new forum group. "Ask the Cake Lady"
DCRose
August 15th, 2009 at 03:16
Also, I see that I have lost your top commenter spot. I will have to keep in touch. lol
DCRose´s last blog ..My 200th post and a new forum group. "Ask the Cake Lady"
Dave Metz
August 15th, 2009 at 04:33
It is pleasing to see some focus placed on good honest butter. I feel people veer away from butter in fear for their cholesterol levels and fail to see the immense benefits this brings to the table. All that is needed is a reasonably balanced diet and some rather rare common sense. Butter plays a very important role in all kitchens and compliments food beautifully. It is fair to say that some recipes are lifted by olive oil and this is also true for butter. I particularly like the usage of clarified butter in frying and recognize the health benefits in this as the friendly fat content is retained. Many people also refer to clarified butter as ghee.
Dave Metz´s last blog ..Planted Tropical Aquariums
ejay
August 15th, 2009 at 06:58
I certainly prefer butter in place of cheese, especially the unsalted butter due to is taste. But not much addict to it for good.
ejay´s last blog ..Hayabusa GSX 1300R
Morten Pedersen
August 15th, 2009 at 08:32
DCRose I will be glad if you share any of my posts on your blog. Have a happy weekend!
I have changed the top comments to just count for the last 6 months.
Martha
August 25th, 2009 at 00:15
I use unsalted butter for daily, buying a small size and not stored it too long in my refrigerator.
DCRose
September 20th, 2009 at 02:40
You are a dear friend! I came back tonight to grab your article. I am going to post it tonight. Thank you again. Fondly, Rose
DCRose´s last blog ..Wedding Anniversaries
popular-low-fat-diet
January 20th, 2010 at 15:28
Hi, nice article. Just add few remarks. Low fat begins with training labels and heading off baked foods. You can eat lean centres like chicken, pork and even lean steak like sirloin. Lots of fruits and veges…..salads, but you have to see the dressing. Salad Dressings can have a ton of greasy. There are dozens of matters that you can experience….just study your pronounces and prepare with olive oil. Also, don’t think of it as a dieting…think of it as a life trend convert. You can still eat “bad stuff” from time to time, as long as you ordinarily eat low fat diets and healthy one.
Dean
March 1st, 2010 at 09:18
I have been in conflict over butter vs margarine for the best part of my life. I think the comment by “popular-low-fat diet” is correct. Although I enjoy the taste of either butter or margarine, I know that I am actually better of without it for most of my meals. Having said that, there is nothing better than a thick slice of toast with fresh butter and jam!.