Does anyone else feel many recipes these days use too much butter?
No, it's because of the taste. You can try using EVOO, which adds a different rich flavor, or Pam, or canola oil (yuck), but nothing adds the taste and texture of 100% pure butter. Salted or unsalted, it doesn't matter. Even steakhouses put a dab of butter on sometimes to finish the steak. I think we use a lot of cream too.
I have some old cookbooks, and they actually suggest using lard and bacon or pork fat more than butter in some types of dishes, so we have come along a bit. I think all Lipitor and Crestor do is allow people with high cholesterol to continue to indulge.
Lard actually has less cholesterol and saturated fat than butters. Let's compare 100g of lard with 100g of butters (unsalted):
Butter has 51 g of saturated fat, and 215 mg of cholesterol
Lard has 39 g of saturated fat and 95 mg of cholesterol
Source: National Agricultural Library of USDA
Feel free to substitute your butter with lard.
re: toodie jane
I am just saying that pound for pound, lard is not necessary worse than butter if we are worry about cholesterol or sat. fat. As for your question, the answer can be found in the link I provided. It gives you in term of 100g, 1 cup, 1 tablespoon... .
Here is your answer.
For 1 tablespoon of lard:
5.018 g saturated fat, 12 mg of cholesterol
For 1 tablespoon of butter:
7.294 g of saturated fat, 31 mg of cholesterol
(the butter numbers agree well with the listing on the box of butter)
While at it, I will do one more
For 1 tablespoon of Grapeseed oil:
0.432 g of saturated fat, 0 mg of cholesterol
So, let's say you are only concern about saturated fat. In that case, you need to consume 17 tablespoon of grapeseed oil is the same as 1 tablespoon of butter. 17 tablespoons! That is more than 1 cup. :)
You can find many other kind of stuffs there as well.
re: toodie jane
I was surprised to read this post because my experience has been the complete opposite. People fear butter and fat today, something that you did not see until the 1970's. It was the discovery in the 1970's of cholesterol that did it, I think. (Someone is going to write a post, telling me that cholesterol was discovered in 1903, or something--but I think that it was in the 1970's that I saw a spate of articles on cholesterol for the first time.) So, since this is a "Home Cooking" board, here's a great all purpose dessert sauce for the holidays to help people get over their fear of butter:
2 sticks of butter
3 cups of granulated sugar
1 can (15 ounces) of evaporated (not condensed) milk (in other words, don't get the sweetened kind of milk
1 teaspoon vanilla extract
1/2 teaspoon table salt
Melt the butter in a saucepan over low heat, slowly add the granulated sugar, stirring constantly. The sugar will be lumpy looking. (This part of the recipe should only take about a minute to do. We are not trying to make carmel sauce, here.) Add the evaporated milk gradually, stirring to dissolve the sugar. Bring to a boil and keep the sauce just barely at a boil (but a little more than a simmer), stirring constantly. Take off the heat and let cool for 20 minutes. Add the vanilla and the table salt, stirring until they are dissolved.
Serve over plum pudding, fruit cake, pound cake, mixed fruit compote, etc.
I think I have to agree with you. There used to be many more unapologetic fat recipes. However, people don’t use to eat those as often or able to afford to eat like that. They are more like delicacies. Let’s take French fries for example. Today McDonald vegetable fried French fries are actually healthier than the old time lard based French fries. However, average people didn’t use to eat French fries breakfast, lunch and dinner. Now, we really have people eat like that today.
Another example is Soul Foods. People used to eat a lot of Soul Food greens, but now we omitted the greens part and go straight for the fried chicken.
i also do the pat of butter in sautees and soup deal. i've never gotten enough courage to use a whole stick of butter for everyday items. in exception if i'm making a fancy emulsified lobster sauce or hollandaise. even so, i usually serve these butter rich sauces in small puddles at parties.
however in baked things, i was only able to sub half butter with banana, apple sauce for the oil/butter content for quick breads. But in the end, nothing could take the place of butter if i'm making a cream scone, pastry crust or celebration desserts. i take liberty and pride to say that i use good ingredients and real butter- and real food is the best. =)
save a slice of cake for a friend. she/he will happily share the calories with you.
What I've noticed is a lessening of the amount of recipes using things *instead* of butter, Crisco and its ilk being the worst culprits. Use less stuff instead of butter -- and recipes are going to make up the slack -- with butter.
Let's face it, there's nothing in cooking that subs for the decadent, creamy, fatty taste of butter. Recipes that are butter-heavy are gonna taste better than their butter-challenged counterparts.
not when it comes to baking, although i often cut back on sugar. but when i saw a carrot soup recipe that started off with a stick of butter, i decided that a couple of tablespoons of olive oil should suffice. but then i was out and had some carrot soup that had been made with butter and it was fabulous. so, when i make soup, i add about a tablespoon of butter with the oil and find even that small an amount add a lot of flavor.
I would say the exact opposite, modern cooking has cut back drastically on the use of butter and cream compared to recipes of 40-60 years ago. There is a current resurgence in some areas to re-do those classic dishes so some people might be shocked at the amounts that were considered commonplace.
For my taste, lots of times so much butter makes the dish taste too much like butter and not itself, whatever it is. I agree with you Normandie, I tend to use mostly olive oil and finish sauces with small amounts of butter. In baking I do like butter best, but I often find recipes simply contain too much of it, so the finished product tastes too buttery.
I hate margarine and shortening, but I looovvvee me some EVOO.
Guess I've been thinking about the butter thing since T'giving is coming up and so many of the recipes I see are butterpalooza.
Yes, I can understand, visciole. Now, I myself *love* that buttery taste, mouthfeel and, in baked goods especially, texture, but anything in excess will throw a dish off, right? And as much as I love the stuff, we can't deny its saturated-fat quotient. (Well, I suppose we *can*--we humans can fool ourselves over just about anything--but at our own perile.)
Re T'Day--two items alone, off the top of my head, could empty dairy cases across the land of the butter inventory, before we even get to the baked goods portion of the menu...mashed potatoes and dressing... Most recipes (tasty ones, I should say) that I've seen call for a whole stick of butter, at least. I know, I know--if you divide it between six servings or so, it's not as if each person's getting that whole stick of butter, but *still*. I made dressing the night before last as our starch side. It's a rare treat around here, because of the butter content. I sauteed the veggies in EVOO, cut the butter to half a stick, added a little watered down brandy to help moisten the mixture and used an egg white for a binder. Was it good? Yes, it was pretty good. I pack my dressings with lots of veggies and/or fruits, which also help moisten them. Was it as good as my mother's, who used one or TWO whole sticks of butter when directed? No, not quite, but if I hadn't run out of chicken stock, I would have used that and cut the butter back even more. Not out of *choice*, mind you, but out of conscience. ;-) Sigh.
I don't care for margarine, either, and shortening I rarely have on hand. I buy one can maybe every other Christmas, for one specific family cookie recipe. So I rely on olive oil daily (and probably use too much of that, too--it is still a fat, after all), and just try to use the butter to round out the flavor.
Your post made me remember standing in front of the dairy case a few years ago, when I ran into one of my neighbors. I was trying to calculate if two or three pounds of butter would get me through the Thanksgiving weekend, and she nearly had a heart attack when she HEARD that. Think about it -- stuffing, gravy, basting the bird, yams, veggies, bread, -- it adds up.
I think recipes today look like recipes always looked, up through my growing-up years. Then butter became the black sheep for a couple of decades. I think it's made a comeback, visciole, not because of Lipitor, but because researchers began to discover that margarine and some of its relatives didn't provide the panacea and could be unhealthful in their own rights. Plus, natural foods and a stronger emphasis on "everything, but everything in moderation" made sort of a comeback.
I love butter, as you do, but I just look for ways to cut it, if a recipe that appeals to me uses too much of it. In savory dishes, I'm going to use olive oil and perhaps finish *some* of the dishes with a pat of butter, for its irreplaceable flavor and mouthfeel. In baked goods, sometimes I replace half or more of it with mashed bananas or applesauce and make peace with any change in texture that results. Every once in a while, though, on special occasions or whatever, I figure it's okay to go for broke and just enjoy the butter.