Tagged: Butter
4 articles with this tag.
Brown Butter Science: Maillard Reaction in a Saucepan
What happens when you brown butter? Milk proteins and lactose react in the Maillard reaction, creating pyrazines and furanones. Here's the full chemistry.
BeginnerClarified Butter and Ghee: What Removing Milk Solids Actually Does
Clarifying butter removes water and milk solids, raising the smoke point to 450°F and extending shelf life. Ghee goes further — browned milk solids give it a nutty, complex flavor.
BeginnerFat Crystallization: Why Butter Is Solid and Oils Are Liquid
Fat crystallization explains butter texture, pastry flakiness, and why chocolate blooms. Learn how saturated fats, crystal forms, and temperature affect baking.
IntermediateWhat Fat Does in Baking: Tenderness, Layers, and Moisture
What does fat do in baking? Fat shortens gluten, creates flaky layers, retains moisture, and changes texture. Here's how butter, shortening, and oil differ.
Intermediate