Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure).
This immediately gives me the impression that butter is THE ingredient that should be banished from the kitchen, and it has been banned in a lot of so-called "healthy cooking" or "slimming" recipes, often being replaced by oil, preferably olive.
This immediately gives me the impression that butter is THE ingredient that should be banished from the kitchen, and it has been banned in a lot of so-called "healthy cooking" or "slimming" recipes, often being replaced by oil, preferably olive.
42 K 4.5/5 (22 reviews)
Keywords for this post:ButterDietWeightFatHealthVitaminLast modified on: March 26th 2012
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure).
This immediately gives me the impression that butter is THE ingredient that should be banished from the kitchen, and it has been banned in a lot of so-called "healthy cooking" or "slimming" recipes, often being replaced by oil, preferably olive.
As I am a fan of olive oil – I use it every day – that suits me fine, but I'm not ready to abandon butter under the pretext that because it is fat, it makes you put on weight.
Allow me then to list a few of the benefits of butter, apart from its nutritional qualities (notably Vitamin A), as its disadvantages are well known:
- Butter contains around 80% fat ; if that seems like a huge amount and you prefer the idea of oil, remember that oil is 100% fat!
- Great chefs often say, quite rightly, that butter "fixes" flavours. So adding a small amount of butter, even if it is not the main type of fat in the dish, will improve the overall flavour. Think of fresh garden peas, boiled quickly in salted water, with a knob of butter melted over them before serving – delicious!
- Butter can provide the fat needed for cooking, but in the process it adds its own subtle flavour, and this is closely tied to the quality of butter you use. It is true that this is also the case for olive oil, but not at all for sunflower or groundnut oil, which are fats with a neutral flavour.
- You will not put on any more weight through eating butter than any other fat; it's an excess of butter/fat which leads to weight gain.
- Butter can be eaten cold and can be used hot in cooking, but with certain precautions. It only becomes indigestible when burnt (ah – that awful outmoded recipe for ray with black butter).
- Without butter, there would be no French pâtisserie (cakes and pastries), or hardly any. Replacing butter with margarine does not make a good shortcrust pastry or good french croissants (for example).
But it's not just because I live in Brittany that I owe it to myself to stay faithful to butter. It is certainly true that using too much butter is neither good for the cooking nor for health, but – as in all things – it is an excess that is bad, and only an excess. If you are worried about your figure, then eat less, or only a little, but do eat the good, proper stuff.
So there is no need to deprive yourself of using butter in cooking, or take an extreme anti-butter stance, but just use it wisely. To all lovers of good food and enthusiastic cooks (like us), it is a precious ally.
I will close with a quotation attributed (allegedly) to Paul Bocuse. He was talking to an American food critic, who remarked on the quantity of butter he used in his cooking. The chef replied, "If you don't like butter or cream, there's really no point coming to France".
This immediately gives me the impression that butter is THE ingredient that should be banished from the kitchen, and it has been banned in a lot of so-called "healthy cooking" or "slimming" recipes, often being replaced by oil, preferably olive.
As I am a fan of olive oil – I use it every day – that suits me fine, but I'm not ready to abandon butter under the pretext that because it is fat, it makes you put on weight.
Allow me then to list a few of the benefits of butter, apart from its nutritional qualities (notably Vitamin A), as its disadvantages are well known:
- Butter contains around 80% fat ; if that seems like a huge amount and you prefer the idea of oil, remember that oil is 100% fat!
- Great chefs often say, quite rightly, that butter "fixes" flavours. So adding a small amount of butter, even if it is not the main type of fat in the dish, will improve the overall flavour. Think of fresh garden peas, boiled quickly in salted water, with a knob of butter melted over them before serving – delicious!
- Butter can provide the fat needed for cooking, but in the process it adds its own subtle flavour, and this is closely tied to the quality of butter you use. It is true that this is also the case for olive oil, but not at all for sunflower or groundnut oil, which are fats with a neutral flavour.
- You will not put on any more weight through eating butter than any other fat; it's an excess of butter/fat which leads to weight gain.
- Butter can be eaten cold and can be used hot in cooking, but with certain precautions. It only becomes indigestible when burnt (ah – that awful outmoded recipe for ray with black butter).
- Without butter, there would be no French pâtisserie (cakes and pastries), or hardly any. Replacing butter with margarine does not make a good shortcrust pastry or good french croissants (for example).
But it's not just because I live in Brittany that I owe it to myself to stay faithful to butter. It is certainly true that using too much butter is neither good for the cooking nor for health, but – as in all things – it is an excess that is bad, and only an excess. If you are worried about your figure, then eat less, or only a little, but do eat the good, proper stuff.
So there is no need to deprive yourself of using butter in cooking, or take an extreme anti-butter stance, but just use it wisely. To all lovers of good food and enthusiastic cooks (like us), it is a precious ally.
I will close with a quotation attributed (allegedly) to Paul Bocuse. He was talking to an American food critic, who remarked on the quantity of butter he used in his cooking. The chef replied, "If you don't like butter or cream, there's really no point coming to France".
Lasts posts
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20251,5625
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20251,3585
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...July 31th 20251,4455
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?July 28th 20251,589 13
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...July 13th 20251,6955
Other pages you may also like
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20251,5625
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021278 K 23.7
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...July 21th 202311 K4.7
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...February 27th 201342 K4.3
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021142 K4.5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.