ButterThe notion of butter it can refer to different products. The first meaning mentioned by the Royal Spanish Academy (RAE) in his dictionary refers to the substance that is obtained beating, kneading and then allowing the cream that is extracted from the milk to ripen.

Butter, known as Butter In some regions, it is an emulsion consumed by the human being in multiple ways. It can be spread on bread or cookies or used in the preparation of cakes and cakes, to name a few of the many possibilities.

One of the characteristics that butter contributes to meals is its softness, either when it is used so that the pasta does not stick or when it is incorporated into the preparation of a mass to give it a creamy and fluffy consistency. There is a clear difference between a dough prepared simply with flour and water and one that also contains butter; In general, the first is used in savory dishes such as pizza or bread, while the second is more typical of sweets or certain more elaborate savory cakes, such as empanadas.

The use of butter is also possible when preparing a sauce or a sauce, both in place of the oil and to complement it. For example, if we sauté garlic, onion, red pepper and mushrooms only with oil, the result is less homogeneous, although it is perfectly suitable for use as a topping for a dough; If we only add a tablespoon of butter when the ingredients have already softened, we will obtain a creamier and thicker consistency, more similar to a sauce than to a conventional stir-fry.

The cream (cream) and milk present butterfat in the form of globules, which are surrounded by membranes composed of proteins and phospholipids. When you stir the cream, these membranes break and the fats gather into a single mass, separating themselves from other elements.

Also known as lard fat from certain animals and fruits. The lard, which is obtained from the peritoneum or the belly of the pig, is used for frying and as an ingredient. The cocoa butter, meanwhile, is a fat that comes from cocoa, which is extracted as part of the chocolate making process.

ButterThe peanut butter or peanut butterOn the other hand, it is a paste that is made by processing roasted peanuts until well ground. Many times other ingredients are added, such as vanilla or chocolate.

Unlike milk butter, peanut butter is usually used on its own, also for spreading bread or in the elaboration of sweet and sour cakes, but it does not require sugar or other ingredients that are common with the former. For example, at breakfast it is common to prepare slices of bread with milk butter and white or black sugar, jam or dulce de leche, while if we use peanut butter it is not necessary to add anything.

The vegetable shortening, finally, is a oil of vegetable origin that, through a process of hydrogenation, it solidifies. Its color and aroma are neutral. This represents an alternative to buttermilk that is appreciated by vegans and strict vegetarians, those who refuse to consume products of animal origin.

With vegetable shortening, one of whose versions is made from olive oil, it is possible to reproduce any dish that uses milk, although the results are not always equivalent. Despite this, vegan They use it to spread toast, to accompany pasta and even to prepare doughs such as puff pastry.