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The reason butter tastes so much better in restaurants
When it comes to certain foods, it always seems like you can’t beat the restaurant version. You’ve probably had that all-too-common struggle where you have food in your fridge that needs to be cooked, but you know it won’t taste nearly as good as it would if you ordered it out.
The role of storage and preparation
The truth is, there may actually be a reason why things like butter taste so much better when they don’t come out of your refrigerator. Aside from the fact that most restaurants make their sauces and spreads from scratch, the way butter is stored can also play a big role in how it tastes.
While most people tend to store butter in the refrigerator out of habit, leaving it out, as restaurants do, allows the texture to become soft and spreadable. According to Claudia Sidoti, a Hello Fresh chef who spoke with Eat This, Not That, butter actually tastes better when it’s left in a “room temperature environment.” She went on to explain the flavor benefits of non-refrigerated butter, noting that the flavor profile of certain ingredients, such as milk fat, is enhanced when the butter is not cold.
The FDA Perspective
The U.S. Food and Drug Administration (FDA) says that salted butter actually doesn’t need to be refrigerated and can be stored at room temperature as long as it’s made from pasteurized milk. The reason has to do with the bacteria that are killed during the heating process of pasteurization and the molecular structure of butter itself, which limits bacterial growth. While leaving butter out can cause it to spoil faster, most restaurants go through it so quickly that they don’t have to worry about this factor.
Because salt is often used as a preservative, unsalted butter also spoils faster when left out at room temperature. However, many restaurants choose this option because it gives them more control over the flavor profile of their butter and the dishes they mix it with. It allows them to consistently serve fresh, homemade butter with the smooth texture that enhances its flavor. Restaurant butter can also taste savory because some places take the time to culture or ferment it.
Reproducing restaurant-style butter at home
If you crave the flavor of restaurant-style butter at home, there are a few things you can do. First, skip the raw butter. While there has been a push on social media for people to consume raw butter, the FDA strongly discourages any form of raw milk consumption due to the risk of pathogens and serious illness. Instead, look for pasture-raised, grass-fed butter that’s salted for the best flavor. Alternatively, try making your own butter from scratch with organic cream.
To make your own version of restaurant-style butter, simply blend the cream at high speed until the butter pieces separate from the liquid. Then press the butter into a container and strain off any excess buttermilk. The beauty of making your own butter is that it’s fresh and tastes like restaurant quality. You also have the freedom to season it however you like. For a classic butter flavor, you can opt for a sprinkling of sea salt, or you can get fancy and drizzle it with sweet honey.
Bottom line
The reason butter tastes so much better in restaurants is a combination of factors, including the storage and preparation methods restaurants use. Keeping butter at room temperature allows it to soften and spread, which enhances its flavor profile. FDA guidelines for pasteurization and salt content also play a role in butter’s flavor and shelf life. While you can’t replicate the exact conditions of a restaurant kitchen, you can still enjoy the flavors of restaurant-style butter at home by choosing high-quality ingredients and experimenting with homemade butter recipes. So the next time you enjoy that delicious buttery goodness at your favorite restaurant, remember the simple techniques that make it taste so much better.
FAQS
Why does butter taste better in restaurants than at home?
Restaurant butter often tastes better due to a combination of factors including storage methods, preparation techniques, and the use of fresh ingredients.
Can I leave butter out at room temperature like restaurants do?
Yes, you can leave salted butter out at room temperature as long as it’s made from pasteurized milk. The heating process of pasteurization kills bacteria, and the molecular structure of butter itself limits bacterial growth.
Does unsalted butter taste different when left out at room temperature?
Unsalted butter spoils faster when left out at room temperature. However, some restaurants choose unsalted butter to have more control over the flavor profile of their dishes because it allows them to create fresh, homemade butter with a smooth texture.
Can I recreate the taste of restaurant butter at home?
Yes, you can recreate the taste of restaurant-style butter at home. Look for pasture-raised, grass-fed butter that’s salted for the best flavor. Alternatively, you can make your own butter from scratch using organic cream.
Is raw butter a good substitute for restaurant butter?
The FDA strongly discourages the consumption of raw butter due to the risk of pathogens and serious illness. It’s best to choose pasteurized butter or make your own butter from pasteurized cream for safety and quality.
What are some tips for making homemade butter taste like restaurant butter?
To make homemade butter taste like restaurant-style butter, use high-quality ingredients such as pasture-raised, grass-fed butter or organic cream. Experiment with different seasonings, such as sea salt or sweet honey, to enhance the flavor to your liking.