IT’S ALWAYS BETTER WITH BUTTER

With its smooth texture that melts in your mouth, butter is a necessary item in any chef’s pantry. Noma Tsheleza explores the ins and outs of this unassuming yet vital ingredient.

Finding the right type of butter can be challenging, just because the packaging says butter does not mean that you will be getting the creamy, soft and satisfying taste that makes it amazing. When shopping for butter, its best to look for one that comes from grass-fed cows. This means that the cow lived in a good environment, making for delicious, rich butter. When compared with grass-fed cows, grain fed cows, impacting the quality of the butter.

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Butter tastes great because of the fat content that it has, fats absorb flavour intensely. Butter also has a smooth mouthful, the temperature of our mouth melts the butter to create a palatable taste. An example of this is a cold pie made with oil versus one made with butter, the feeling on the roof of the mouth is more harsh if made with oil.

HISTORY WITH SOME INJUSTICE

Fat-free social culture and diets led to myths that all types of fat were bad and should be cut out. It was thought that butter caused high cholesterol, leading to heart attacks, weight gain and more. We were soon about to say goodbye to this much-bred and fulfilling dairy product. The busting of these claims has things back to how it used to be. Butter is the most natural fat, therefore making it healthier to consume than margarines and spreads. Butter is a source of Vitamin A, D, K and E. Butter has omega 3 acids and aids the absorption of vitamins and minerals in vegetables. Clean eaters can confidently consume butter, as well as those seeking to lose weight. That said, a buyer needs to be aware of the different types of butter because some products are mixed with oil to make it softer. This is unhealthier than pure butter.

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CLEAN EATERS CAN CONFIDENTLY CONSUME BUTTER, AS WELL AS THOSE SEEKING TO LOSE WEIGHT. THAT SAID, A BUYER NEEDS TO BE AWARE OF THE DIFFERENT TYPES OF BUTTER BECAUSE SOME PRODUCTS ARE MIXED WITH OIL TO MAKE IT SOFTER. THIS IS UNHEALTHIER THAN PURE BUTTER.

A CHEF’S TAKE

Most chefs prefer to cook with unsalted butter, leaving them with space to regulate their own salt in their dish.

We spoke with the amiable Chef Alecia Wilkinson, Principal of the Silwood School of Cookery and she, however, says she prefers hers salted. Chef Alecia is unapologetic about the standard she holds when it comes to quality butter. Her tips are to not compromise on price, look at the colour of your butter before buying it, and taste it if possible. Silwood School of Cookery uses butter to makes their own bearnaise sauce and hollandaise.

When looking for substitutes, it becomes difficult. Substitutes kill the real, natural taste of butter. If a vegan would like some butter, they can consider at vegan butter products, which are a type of margarine with no animal products or byproducts.

PREMIUM BUTTER FOR THE WIN

When looking for butter that will enhance the aroma, taste and overall quality of your food, Lurpak is a winner. Lurpak was crowned best butter in the world at the Championship Cheese Contest in 2018, beating competition from over 30 other leading butter products to take the title.

Susan Greeff, Principal Accounts Manager at Lancewood, appointed as a Lurpak distributor for SA, comments: “Lurpak butter is an all-natural product made with milk only sourced from Denmark made to adhere to the strictest quality tests. It is a high quality lactic butter. Pale in colour and subtle in taste, it enhances rather than masks the flavour of the food it’s used with.”

Consumers seem to be embracing butter more. Not only has consumption increased, but the quality of the butter purchased has also risen. Consumers are willing to pay a higher price for premium quality brands.

TYPES OF BUTTER AND THE MANY WAYS THEY CAN BE USED

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• Salted & Unsalted – Both thesebutters are great for cooking and baking. The type you pick will depend on whether you want to regulate your salt intake or not. •

Whipped – This butter is soft, has a lighter texture and is ideal as a topping.

• Cultured – This offers a tangier taste and flavour than regular butter.

• Ghee – A butter that can withstand high temperatures – ideal for popcorn, too.

• Spreadable – A perfect texture for your morning toast.