People who like unsalted butter think that unsalted butter contains a milk flavor. Used in desserts, cheese sauce and sweetness can be added. When used on grilled steak, it can make the steak more mellow and soft. When used in pasta, you can make fresh noodles wrapped in sauce. Therefore, although salt-free butter is more expensive, it is still a favorite vegetable oil for young people.
What exactly is unsalted butter? This red solid vegetable oil is too much like lard in China. Many people think that lard is unsalted butter and unsalted butter is lard. This statement is wrong. Although their sources are similar, there is still a big difference between lard and unsalted butter.
Salt-free butter, the raw material is mostly milk, but there are also goat milk powder and goat milk. Stirring fresh steaks constantly destroys the fusion of fat in milk and protein, and the lighter body fat slowly floats on the surface of milk. This part of body fat is picked up, dried, added with edible salt, flavor enhancer and additives, and extruded to form the common solid salt-free butter.
The prepared butter can be directly used for baking bread and biscuits as seasoning. Its melting point is extremely low, and it can be soft enough to wipe at room temperature. When baking cakes and making sauces, just put unsalted butter in the microwave for a while, and it will melt into vegetable oil. This is the main reason why unsalted butter must be refrigerated.
Butter has different colors, the key color is light yellow, but some unsalted butter appears almost pure white light yellow or very deep light yellow. The color change lies in the feed of cattle, sheep and goats, and sometimes food pigments are added to adjust the color of butter.
Lard, a liquid human fat extracted from yak milk, is generally used as edible oil, with a relatively high melting point, and is best used for cooking meat. But in the farming and pastoral areas of China, lard can also be used as a dessert, which is as delicious as ever. The essential difference with unsalted butter is that lard does not need refrigeration.
Making lard is more troublesome than making unsalted butter. Firstly, solid human fat was obtained by obtaining salt-free butter. This part of human fat was heated and dried, and the rest of protein was further coked and turned into lard after careful consideration. At room temperature, lard condenses from liquid to solid without refrigeration. Protein Coking Plant endows lard with unique fragrance.
Salt-free butter and lard, for most people, the essential difference is of course the taste. Salt-free butter is not rich in flavor, and the processed milk is fresh and pleasant, which is very easy to be accepted by people. The taste of lard is so strong that it may be difficult for people who eat lard for the first time to accept the taste of lard.
In addition, salt-free butter has been industrialized, and the price is not so expensive, and most people can afford it. Lard is still made by hand, only a few kilograms of traditional lard is made at a time, which is more expensive and can only follow the fashion in agricultural and pastoral areas. Ordinary people certainly don't want to buy it
Therefore, the application rate of salt-free butter in our life is very high, and it is quickly accepted by everyone, while lard is difficult to leave the agricultural and pastoral areas, and its reputation is relatively low. If you don't deliberately compare the two, perhaps many people don't know that the vegetable oil that people in agricultural and pastoral areas in China consume every day is lard.