The secret of flavour from the Ottoman palaces to our kitchens, Butteroil!

Whether a dish is tasty enough to find its place on the palate depends on many variables. It is not only the dexterity of the hands, the ingredients used, or the pan or pot in which it is cooked. Although they all have certain roles, the lion’s share is the oil used in the dish. Oil is the core of the dish, just like the foundation of a building, it is the hidden hero, the secret. You can use it in many places, from simple butter to meals, from breakfast to pilaf, and even one or two teaspoons is enough for meals. If you say where are those old butters, oh those fragrant pilafs, do not miss the plain butter from your kitchen, because plain butter, like its name, generously offers you the flavour of pure and natural oil. 10-20% water in butter is around 0.5% in plain butter. The milk fat ratio, which is approximately 80% in salted butter, is around 99% in plain butter. Clarified butter is solid at room temperature; however, it starts to melt at body temperature. This shows how easy it is absorbed by the body.