HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Article Home -> Recipe Information Quick Guide to Butter, published on 02 Nov 2006 By federal legislation butter must contain at least 80% milk fat and may have no preservatives or additives, with the exception of approved food colorings. It takes the cream from 10 quarts of milk to make 1 pound of butter. The USDA grades butter as AA, A or B which are judged by taste, aroma, body and texture. Grocery stores generally only carry AA grade butter, however not all butter is graded. USDA graded butter will carry the USDA shield on the package. The most popular variety of butter is salted, containing about 115mg. of salt per tablespoon. Salt is added as apreservative and to improve flavor. When using salted butter in recipes you should taste the mixture before adding additional salt. Salted butter can be frozen up to 6 months. Unsalted butter has the purest cream taste. Because it usually has no added colorings, unsalted butter is paler in color than salted butter. Unsalted butter is more perishable and can be frozen only up to 3 months. Whipped butter was created to make cold butter easier to spread on bread. Whipped butter contains about 35% air so 1 cup weighs only 2/3's as much as solid butter. When using whipped butter in recipes measure by weight instead of volume. Whipped butter is produced in both unsalted and lightly salted varieties. All forms of butter are best used within a week of the package expiration date. Butter can turn rancid. When butter is bad it smells sour, tastes bad and is yellower on the outside than the inside. Because butter absorbs odors it is best stored tightly wrapped. Butter is best stored in the coldest part of the refrigerator. By Chef Jeff for www.recipequick.com . Related Articles •   Common Recipe Substitutions •   Quick Guide to Chocolate •   Quick Guide to Kohlrabi •   Common Recipe Abbreviations •   Quick Guide to Salt •   Quick Guide to Corned Beef Brisket •   Quick Guide to Poppy Seeds Related Recipes •   Quick Poppy Seed Cake •   Poppy Seed Dressing •   Fruit and Romaine Salad with Honey-Lime Dressing •   Easy Cheddar Cheese Balls •   Lemon Poppy Christmas Stars •   Banana-Poppy Seed Muffins •   Grandma's Dainty Daisy Biscuits •   Onion Cake •   Beef Bulgogi •   Cocktail Buns •   Mu Shu Pork •   Bootleg Beans •   Christmas Cranberry-Pistachio Fudge •   Crab-Boil Spices •   Spiced Popcorn •   Benihana's Fried Rice •   Broccoli Salad •   Broccoli-Raisin Salad •   Cajun Style Blackened Scallops •   Baked Stuffed Salmon

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