How to melt butter_How to melt butter

Butter is a common thing in daily life and has a wide range of applications. It can be used to make Western food, bread, etc., and it is processed from milk, and it has a very good effect on supplementing people's protein and nutrients. Anyone who knows a little about butter will know that butter is basically a blocky substance. It needs to be melted when used. So how should butter be melted?

1. Slice the butter

Cut the butter into cubes to shorten the distance that heat has to travel from the outside of the butter to the center. The more surface area exposed to the hot air, the faster it will melt. The butter doesn't need to be cut very precisely, just cut 1 stick of butter into 4 or 5 pieces.

2. Put the butter into a thick-bottomed pot or double boiler

A thick-bottomed pan can conduct heat more evenly than an ordinary frying pan, allowing all parts of the butter to be heated and melted at the same time, and the butter is not easy to burn. A double boiler is safer. However, butter heated in a regular pan melts more evenly than butter heated in a microwave. Stack two pots together to make a double boiler.

3. Heat with low heat

Butter will begin to melt between 28 and 36 degrees Celsius (82 and 97 degrees Fahrenheit). This is probably the room temperature on a hot day. Use low heat to prevent the butter from melting past this point too quickly and causing it to burn or smoke.

4. Keep heating until three quarters of the butter is melted.

Keep the heat low to prevent the butter from burning and browning. During this process, occasionally stir the butter at the bottom of the pan with a spoon or spatula to distribute it evenly. Remove from heat and continue stirring. Remove from heat or transfer pot to another stove and continue stirring until butter is almost completely melted. The melted butter and the pan still hot should be enough to melt the remaining butter. This method is less likely to burn the butter than continuing to heat the stove.

5. If there is unmelted butter after stirring, heat it for another 30 seconds.

If the recipe calls for browned butter, continue heating until small brown spots appear. If the recipe doesn't specify browned butter, there's no need to heat the melted butter. Keep heating on low and stir gently. The butter will foam up and then form brown dots. Once you see those brown spots, turn off the heat and continue stirring until it turns amber, then pour into a plate at room temperature.