What are butter forms?

butter forms have two basic types. They can be fantasy and decorative and are used to create small shapes made of butter. Alternatively, these are forms that shape freshly prepared butter into squares, rectangles or cubes to wrap. When most people made their own butter, it was very desirable in the home that the butter was very desirable in a comfortable shape. The first is more likely to be used to impress guests and add to the presentation of food. Typical sizes range from one quarter to one pound (113.4-453.6 grams), which is now sold in stores. The molds were often made of wood and freshly made butter would be placed in them to form. Other forms can be made of different materials such as ceramics, and shapes may vary from rectangular to wheel. Some forms had decorative carving that would push butter and create more details.

One of the reasons why pressed butter can have additional details such as special dEsign, it was to identify the manufacturer of butter. Not all people had cows and can buy butter from different dairies. The proposals were basically functioning as a label, long before commercial packages and printed labels were common. However, butter molds with carved grades were also used in the home, marry with practicality and design.

Today, it is much easier to find butter forms of decorative type, usually used to create individual shapes of size. They can be metal, plastic, wood or even silicon and usually have several wells, so more shapes can be made. Some people use small candies to produce decorative butter hes. Different shapes can include things such as shells, leaves, stars and flowers.

cooks may want to create shaped butter heels, but somehow do it. It's actually a pretty easy process. It is important to allow butter to soften firstCIT, because it is difficult to spread in butter forms differently.

One butter is soft, it can be evenly spread into butter molds. Some people use powder sugar so that the butter is easier to mold. However, this can affect the taste of butter, and many chefs consider it unnecessary.

It is important to place the butter in the freezer for a few minutes, but do not forget it and end up frozen butter. Focus to keep the butter firm, but not frozen before the non -fault. The unnatural butter heels should then be stored in the refrigerator until the administration time.