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- Butter tenderizes a baked product. It also adds color and flavor that is impossible to replicate.
- Butter is available lightly salted (salt acts as a preservative) or unsalted. Unsalted butter offers a delicate, cultured flavor.
- Store butter in its original container in the coldest part of the refrigerator, not in the refrigerator door, for up to one week beyond the date printed on the package.
- Fresh butter should have a delicate cream flavor and pale yellow color. Butter quickly picks up off-flavors during storage and when exposed to oxygen; once the carton is opened place it in a resealable plastic food bag or airtight container. Store butter away from foods with strong odors, such as onions or garlic. If butter has an off-flavor it does not necessarily mean the butter is unsafe to eat.
- Keep butter refrigerated between serving times.
- Butter may be frozen for up to four months. Place the butter in a resealable plastic freezer bag.
- Unsalted butter may be substituted for salted butter or vice versa. It is not necessary to alter the amount of salt in the recipe.
- Whipped butter may be used as a substitution based on weight, not volume. For example, if a cake recipe calls for 1cup (2 sticks) butter, you may use 8 ounces of whipped butter.
- Stick margarine made from vegetable oil may be substituted for butter in most baking applications except pastry recipes. Using margarine will produce a softer dough than one made with butter.
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