butter

For years I’ve had a fear of butter. I’m sure it has something to do with growing up during the age of no fat and low fat foods(remember snack wells cookies). Even today I fear the small yellow stick just as much as I did then.

I have over the years looked for butter alternatives, trying everything from applesauce to the glass jar filled with brown sludge in the baking section labeled butter substitute. The color has kept me from opening it.

But after reading the NY Times today I’m going to turn over a new leaf. I will learn to accept butter, for life is short.

Are there others of you who fear butter?

Butter Holds the Secret to Cookies That Sing

New York Times

When home bakers get out the mixer and the decorating sugar at this time of year, visions of perfect-edged cookies and shapely cakes dance in their heads. But too often, the reality — both for the cookie and the baker — is ragged, fallen, and fraying around the edges.

“I’ve cried many times at 2 a.m., when the cookies fall apart after all that work,” said Susan Abbott, a lawyer in Dallas who tries every Christmas to reproduce her mother’s flower-shaped lemon cookies, though she rarely bakes during the rest of the year.

“It seems that home bakers don’t always follow instructions precisely,” said Amy Scherber, the owner of Amy’s Bread stores in Manhattan (where she also makes cakes and cookies, including orange butter cookies). “And then it’s so disappointing when things don’t turn out.”

The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.

Butter is basically an emulsion of water in fat, with some dairy solids that help hold them together. But food scientists, chefs and dairy professionals stress butter’s unique and sensitive nature the way helicopter parents dote on a gifted child.

“Butter has that razor melting point,” said Shirley O. Corriher, a food scientist and author of the recently published “BakeWise: The Hows and Whys of Successful Baking” (Scribner).

click here for the complete story…

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