Fat is a much-needed addition to the flavor profile of your meal.
Experts in This Article
food scientist and product development manager at Panaceutics
Butter is an amazing food!
It impacts cooking due to the fat content, says Jackson.
There are many different types ofbutterto try, like culturedbutters, grass-fed, and Amishbutter.
If youre using nothing but store-brand butter, Jackson says youre missing out.
And if you use nothing but fancy butter, youre wasting money.
food scientist and product development manager at Panaceutics
To best complement your meals, every refrigerator should be stocked with different types of butter for different situations.
Lets talk about your options.
Different types of butter, explained by a food scientist
1.
Id also steer clear of using salted butter in baking.
It is excellent for sauteing and its shelf-stable.
Itsa great option for those who are lactose-intolerant, too.
Spreadable butter
This butter is soft even straight out of the fridge.
If you like the way it tastes, go for it.
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5.
food scientist and product development manager at Panaceutics
I would not recommend this for baking or cooking.
They are often suitable as a vegan butter replacement.
Note that while all plant-based butter is margarine,not all margarine is 100 percent plant-based.
Some still include dairy so be sure to go for options that are explicitly plant-based.
It is fantastic in baked goods, especially cookiesbrown butter chocolate chip cookies, says Jackson.
I would also use unsalted butter for baking as it is more of a precise science.
I am a bigKerrygoldfan!
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