Butter is a necessary ingredient in the culinary adventures of every fan of tasty and healthy food.
This nutritious and aromatic product is used for preparing various dishes, baking, and also as an independent ingredient.
However, many people ask themselves: what fat content is best for butter so that it not only satisfies taste preferences, but is also healthy?
This issue needs to be looked into in detail.
The influence of fat content on the taste and quality of oil
Butter differs in fat content, which ranges from 72% to 82% and higher.
The high fat content of the oil provides its rich taste and creamy texture, which is especially important for making sauces and desserts.
Butter with a fat content of 82% or more has high culinary value: it melts slowly, giving dishes a special aroma and smoothness.
This is why professional chefs prefer to use this oil for preparing gourmet dishes and baking.
Butter with a fat content of 72-82% is also popular due to its balanced composition.
It is lower in calories, making it a choice for those who watch their diet but don't want to give up the creamy taste in their dishes.
Benefits and harms of different types of butter
The choice of oil by fat content also depends on its impact on health. High-fat oil, despite its caloric content, is rich in fat-soluble vitamins A, D, E and K.
These vitamins play a key role in maintaining healthy skin, vision and bones.
However, due to its high saturated fat content, consumption of this oil should be limited to avoid high cholesterol levels and cardiovascular disease.
Medium-fat butter, on the other hand, is a compromise between taste and health. It contains less saturated fat and calories, but still retains a fair amount of nutrients.
For everyday use, this oil may be the best choice, especially when combined with other sources of healthy fats, such as olive oil or fish.
How to choose quality butter
When choosing butter, it is important to consider not only its fat content, but also its composition. Real butter should contain only cream or pasteurized cream.
The addition of vegetable fats or preservatives indicates low quality of the product.
Pay attention to the packaging: natural oil should be thick and homogeneous, without foreign odors and tastes.
In addition, it is worth considering the country of manufacture and the brand's reputation. Well-known manufacturers, as a rule, monitor the quality of their products and offer oil that meets high standards.
It is also useful to know that oil produced in cold climates tends to contain more beneficial omega-3 fatty acids, which has health benefits.
Oil fat content and culinary preferences
Different types of butter are suitable for different culinary purposes. High-fat butter is ideal for making pastries, as it gives the dough the necessary elasticity and richness.
For frying and making sauces, it is better to use medium-fat oil, which is less susceptible to burning and still retains its taste.
Previously we told you how to restore a burnt frying pan.
