Linked from

The 34 pages that link to Butter, each with the reason it gives.

• SautéingRelated: Butter adds flavor but its milk solids can brown or burn at sautéing temperatures.

• Cow's milkRelated: Cow's milk cream is the usual starting material for butter.

• GlazeRelated: Butter adds richness and can help a pan sauce form a glossy coating.

• CakeRelated: Its fat tenderizes cake, while creaming butter with sugar can trap air.

• Puff pastryRelated: Its plasticity helps form distinct layers, while its water contributes steam during baking.

• Shortcrust pastryRelated: Butter supplies fat and flavor, while its water contributes to dough binding and steam.

• Jersey cattleRelated: The breed’s rich milk is well suited to butter production.

• RisottoRelated: It is commonly stirred into risotto at the end to enrich and emulsify the sauce.

• RouxRelated: Butter is a common roux fat, though its milk solids can brown or burn.

• Grilled cheese sandwichRelated: A thin coating on the bread promotes even browning and adds richness.

• Buffalo wingRelated: Melted butter softens the heat and gives Buffalo sauce its rich texture.

• Scrambled eggsRelated: Butter is a common pan fat that also lends scrambled eggs a rich flavor.

• Butter knifeRelated: Spreading butter is the utensil’s defining table use.

• Butyric acidRelated: Butter contains butyric acid, especially as fat breaks down during rancidity.

• Choux pastryRelated: Butter contributes richness and coats the flour as the liquid comes to a boil.

• Guernsey cattleRelated: The breed's milk fat makes it suitable for butter production.

• Table knifeRelated: A table knife can spread butter, though dedicated butter knives are blunter.

• Garlic breadRelated: It carries garlic flavor and enriches the bread as it melts.

• OmeletteRelated: It lubricates the pan and adds flavor while the eggs cook.

• Chocolate chip cookieRelated: Butter contributes flavor and affects dough spread, tenderness, and browning.