Ruhlman's Twenty Chapter 7: Butter

Butter! Who doesn't love it. Butter has so many different applications: in doughs, batters, sauces, or just as a condiment or topping for other items.

Lessons Learned:

• Butter is about 80% milk fat; the rest is water which is what makes it spreadable at room temperature.
• Using butter in cooking to baste foods both flavors the food and cooks the food from the top down (in contrast to the pan which cooks from the bottom up).
• Compound butter is a great way to use butter as a garnish for your food, especially for meat and fish. Soften butter, then mix in aromatics such as shallot or fresh herbs, then roll in waxed or parchment paper or put into a container, then and refrigerate to re-solidify.

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