Cultured butter Known as a European-style butter (though it’s gaining ground elsewhere), cultured butter has a tangier, more savory taste than the sweet cream variety. The process starts with adding live cultures (hence the name), in this case lactic acid, to the cream to start t...
Answer: Clarified butter is more suitable for frying and storing than is regular butter. The milky liquid that is discarded when the butter is clarified is the protein casein, which scorches at high heat. Therefore, foods fried in clarified butter brown better because frying may be done at a ...
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