How should ordinary consumers and chefs in small restaurants choose the butter that suits them? The following introduces the characteristics of a ha butter.
Color, smell and shape of butter. Old masters who have done hot pot know that hot pot must choose pure butter. The bottom material of the old chafing dish made of pure butter is rich in aroma and soft in taste. After eating hot pot, your lips and teeth remain fragrant for a long time.
How to distinguish pure butter
From the color point of view, pure butter is slightly yellow, which is what we often call beige. This color is pure white butter. Many friends don't understand and mistakenly think that the whiter the butter, the better. Actually, this is a wrong view.
Butter is white. This is refined butter. Although this butter is beautiful in color, it loses its fragrance in the refining process.
Pure butter tastes many times more fragrant than refined butter. Generally, butter with low quality is mostly made of shortening and edible palm oil. Put a small piece of butter in the palm of your hand and rub it back and forth vigorously. The longer the fragrance of butter is kept, the better the quality of butter is.
High-quality butter tastes heavy in the mouth, while refined butter with shortening and palm oil tastes light and has no heavy feeling of oil. Compared with pure butter, it has the advantage of clear color.
The melting point of pure butter is about 38 degrees to 39 degrees, so in summer, many pure butter will appear soft, and sometimes, some grease will ooze from the butter carton. I have also seen many hotpot chefs mistakenly think that the higher the hardness of butter, the better.
The melting point of shortening is 49 degrees to 50 degrees. If too much shortening is added to butter, it will lead to indigestion after eating. The more shortening is added, the higher the hardness of butter and the better the shape of butter block. Therefore, many hot pot bottom materials in the circulation market use ghee to reproduce butter, so that the packaging shape is complete and beautiful.
Customized taste and use of butter When producing hot pot butter, butter enterprises can customize the taste of butter according to the different needs of customers. For example, some Mala Tang maocai chain stores may not use very good quality butter when producing Mala Tang base material maocai base material. And this kind of chain enterprises use a lot. At this time, you can directly customize the production of butter with special taste, and the flavor and taste can be adjusted.
Hot pot is also divided into quality and grade, so the butter used for frying hot pot is also divided into quality. Old chafing pots are basically pure butter, and many string chafing pots are made of refined butter, seasoning butter and even mixed oil.