What is beurre non salé? About the ingredient beurre non salé. Including 1 824 recipes with beurre non salé, nutrition data, where it's found, and video.
Butter is a dairy product made by churning fresh or fermented cream. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins.
Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
Butter generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals' feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.
Unsalted butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. Many cookie doughs and some cakebatters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter.
The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake. Some cookies like shortbread may have no other source of moisture but the water in the butter.
Beurre non salé is usually found in the dairy section or aisle of the grocery store or supermarket.
Butter, unsalted is a member of the Dairy and Egg Products USDA nutritional food group.
|1 pat (1" sq, 1/3" high)||5|
|British (UK) term:||Butter, unsalted|
|en français:||beurre non salé|
|en español:||de mantequilla sin sal|
There are 1956 recipes that contain this ingredient.
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