Cold butter is just butter that has been in the fridge.
Butter doesn't cause the common cold.
No.
no they are not
No, it does not.
They are both creamy.....
It is the same word, 'Butter'
Cold butter is generally preferred for crumb topping because it creates a flakier texture. When cold butter is mixed with flour and other dry ingredients, it stays in small chunks, which helps form a crisp crust when baked. Hot butter, on the other hand, can lead to a more uniform mixture and a denser topping. For the best results, it's ideal to use cold butter directly from the refrigerator.
If your talking pastries, the magic word is cold. Cold butter, ice water , marble slab if you can, and keep your hands cool and dry. Especially puff pastry . Keep kitchen cool while you prepare dough , then place dough on bottom shelf of fridge, THEN pre-heat oven. If you see any signs of butter[or lard] liquefying during rolling or turning, return dough to fridge for ten min. This goes for lard pastries as well as puff pastry . For pie crusts , lard or butter, same .Use cold instruments to cut in butter . Ice water, same routine.
Cold butter is used in making biscuits and scones to create a flaky texture. When cold butter is cut into the flour, it forms small pockets that steam during baking, leading to layers and a light, tender crumb. If the butter were melted or too soft, it would blend too thoroughly with the flour, resulting in a denser, less desirable final product. The key is to keep the butter cold until it goes into the oven.
Ghee is like clarified butter created by heating butter to eliminate the milk solids and water.
Yes.
it normal to have a cold stomach during pregnancy