butter - melted
Melted butter is primarily composed of saturated and monounsaturated fats, providing vitamin A and small amounts of fat-soluble vitamins. It contains approximately 717 calories per 100g with negligible protein or carbohydrates.
About
Butter is an emulsified fat product derived from churning cream or milk, composed primarily of butterfat (80-82%), water (15-17%), and milk solids. Melted butter represents butter in its liquid state, achieved through gentle heating above its melting point of approximately 32-35°C (90-95°F). This transformation breaks down the solid crystalline structure while maintaining the characteristic rich, creamy flavor profile. Unlike clarified butter (ghee), melted butter retains its milk solids and water content, which contribute to its flavor and affect its cooking properties.
Culinary Uses
Melted butter serves multiple functions across cuisines: as a basting liquid for roasted poultry and vegetables, a binding agent in baked goods, a enrichment medium for sauces, and a cooking fat for shallow frying and sautéing. It is commonly used for dipping (with seafood, vegetables, and bread), drizzling over finished dishes for enrichment, and as a base for compound butters. In baking, melted butter is incorporated into batters for cakes, cookies, and quick breads, where it contributes moisture and tender crumb structure. Care must be taken to cool melted butter slightly before adding to eggs or batters to prevent curdling.