Mason Delacroix
Butter and alcohol have different solvent properties. Alcohol is a polar solvent, while butter is a non-polar solvent. This means that alcohol can dissolve fat-soluble compounds, while butter cannot. In cooking, it is not recommended to add alcohol directly to heated butter or oil due to safety concerns and reduced flavour. However, fat-washing is a technique where alcohol is infused with fats like butter or oil to add flavour. Conversely, butter can also be flavoured by infusing it with alcohol.
| Characteristics | Values |
|---|---|
| Butter as a fat solvent | Butter is not a pure fat but an emulsion of water and oil, which allows it to capture both oil-soluble and water-soluble flavour compounds |
| Alcohol as a fat solvent | Alcohol has a non-polar and polar part, allowing it to dissolve fat-soluble flavour compounds and integrate them into a drink |
| Safety | It is unsafe to add alcohol to heated butter or oil |
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What You'll Learn
Butter is an emulsion of water and oil
Butter is a water-in-oil emulsion, resulting from an inversion of the cream, where the milk proteins act as emulsifiers. In this emulsion type, water is in the dispersed phase and oil is in the dispersion medium. This means that butter is not a pure fat, but a combination of both water and oil.
The process of making butter involves churning milk or cream to separate the fat globules from the buttermilk. This agitation damages the membranes surrounding the fat globules, which are made of phospholipids (fatty acid emulsifiers) and proteins. This allows the milk fats to conjoin and separate from the other parts of the cream. The finished product contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules.
The emulsion of water and oil in butter is what gives it a semi-solid consistency at room temperature. It remains a firm solid when refrigerated but softens and becomes spreadable as it approaches temperatures of 32 to 35 °C (90 to 95 °F). At higher temperatures, around 150 °C (250 °F), the milk solids in butter will begin to brown and burn. For this reason, clarified butter or ghee, which is almost entirely butterfat, is better suited for frying.
The unique properties of butter as an emulsion of water and oil also make it a useful ingredient in cocktails. "Fat-washing" is a technique used by bartenders to infuse spirits with the flavours of fats like butter, bacon, or sesame oil. This process involves adding melted butter or another fat to a spirit at room temperature and allowing it to infuse for several hours. The mixture is then chilled so that the fat solidifies and can be skimmed off, leaving behind a spirit that retains the flavours of the fat.
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Alcohol is a polar solvent
A compound is said to be polar when it develops charges when separated. The concept of polarity is attributed to the difference in electronegativity between the two atoms. An alcohol molecule has a non-polar part and a polar part. The OH side of the molecule is the polar end, while the methyl side is the non-polar end.
Oxygen is more electronegative than carbon, so it attracts more electrons towards itself. This makes alcohol a polar solvent. The non-polar side of alcohol has no εr and acts as a non-polar solvent, which gives it the ability to latch on to oil-soluble flavour compounds.
Alcohol is an interesting solvent because of its dual nature. It can dissolve fat-soluble flavour compounds and integrate them into a drink. This is why bartenders use fat-washing techniques to add savoury flavours to spirits. For example, brown butter-washed rum or bacon fat-washed rye whiskey.
However, it is important to note that when cooking, one should not add an alcoholic beverage or any kind of liquid directly to heated fat, as it is counterproductive and can be a safety hazard. Instead, the alcohol and fat mixture is used for de-scaling frying pans and adding flavour to sauces.
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Fat-washing: a cocktail technique
Fat-washing is a cocktail technique that adds savoury flavour to spirits. It involves adding fat, such as melted butter or bacon grease, to a spirit at room temperature. The mixture is then chilled until the fat solidifies and can be easily skimmed off, leaving the spirit infused with the flavour of the fat.
The technique was popularised by a bar in lower Manhattan, which became famous for its bacon old-fashioned. This cocktail used fat-washing to infuse whiskey with the flavour of Tennessee country bacon. Since then, bartenders have experimented with fat-washing spirits with various fats, including sesame oil, peanut butter, and even an entire grilled cheese sandwich.
The science behind fat-washing lies in the properties of alcohol as a solvent. Alcohol molecules have both a non-polar part and a polar part, allowing them to dissolve fat-soluble flavour compounds and integrate them into a drink. This process is similar to traditional infusions, where alcohol extracts both fat-soluble and water-soluble flavours from ingredients like vanilla beans or sesame oil.
To fat-wash alcohol at home, simply add the desired fat to the spirit at room temperature and let it sit for a few hours. Then, chill the mixture in the fridge or freezer until the fat solidifies. Finally, skim off the fat, leaving behind a spirit infused with the flavour of the fat. The flavoured spirit can be stored indefinitely and used in cocktails or sipped on its own.
In addition to flavouring spirits, fat-washing can also be used to infuse butter with new flavours. This is known as "booze-washing" and involves steeping butter in alcohol, allowing the alcohol's flavours to migrate to the butter. The infused butter can then be used in baking, frostings, or any other recipe that calls for butter.
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Alcohol's ability to dissolve fat-soluble flavour compounds
Alcohol is an interesting solvent due to its unique molecular structure. An alcohol molecule has a non-polar end and a polar end, which gives it the ability to act as both a polar and a non-polar solvent. This dual nature allows alcohol to dissolve both oil-soluble (fat-soluble) and water-soluble flavour compounds.
The polar end of an alcohol molecule is attracted to water, while the non-polar end is attracted to oils. This means that when alcohol is added to a mixture containing both water and oil, it can interact with and dissolve flavour compounds from both phases. This property is particularly useful in the food and beverage industry, where alcohol is commonly used to enhance flavours.
For example, in the technique known as "fat-washing," alcohol is used to infuse fats, such as butter or oils, with savoury flavours. This involves adding melted butter or oil to a spirit at room temperature and allowing it to sit for several hours. The alcohol dissolves fat-soluble flavour compounds from the butter or oil. The mixture is then chilled, causing the fat to solidify and separate from the alcohol, resulting in a spirit that retains the flavours of the fat. This technique is commonly used in cocktails to create unique and tasty drinks.
Additionally, alcohol is often used in cooking to enhance the flavours of dishes. For instance, adding alcohol to a pan sauce helps dissolve and incorporate fat-soluble flavour compounds, such as the caramelized or Maillard reaction products that have stuck to the bottom of the pan. This results in a more flavourful sauce. Similarly, in dishes like penne alla vodka, alcohol is used to release flavour compounds in the tomatoes that would otherwise be inaccessible in water, enhancing the overall taste of the dish.
Overall, alcohol's ability to dissolve fat-soluble flavour compounds is a valuable tool in the culinary world, allowing for the creation of complex and delicious flavours in both beverages and food items.
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Butter-washing alcohol makes it tastier
Butter-washed alcohol is a simple and effective way to make your drinks tastier. The process, known as fat-washing, involves infusing alcohol with rich, savoury, fat-based flavours. The technique is simple: you add butter or another fat to a spirit at room temperature, let it sit for a few hours, then chill it until the fat solidifies and can be skimmed off. The alcohol will retain the flavours of the fat even after skimming.
The science behind this tasty trick lies in the unique properties of alcohol. An alcohol molecule has a nonpolar part and a polar part, which gives it the ability to act as a solvent for both polar and nonpolar compounds. This means alcohol can dissolve fat-soluble flavour compounds and integrate them into a drink. The same technique can also transfer flavour in the opposite direction, from the liquor to the fat. This is a great way to flavour butter for baking or frostings, or for any other use.
There are many different combinations of fats and liquors that you can experiment with. For example, you could try butter-washed rum, whisky, or mezcal, or get adventurous with bacon fat-washed rye whiskey, sesame oil-infused gin, or even a Sazerac infused with duck fat.
If you want to try butter-washing alcohol at home, here's a simple recipe:
- Grate 8 ounces of chilled butter and place it in a 16-ounce jar.
- Add about 7 ounces of liquor, or enough to cover the grated butter.
- Cover the jar and keep it refrigerated for at least 24 hours, swirling the contents occasionally. The melted fat will solidify during this time, and the flavour will intensify.
- Strain the liquor and butter through a cheesecloth-lined strainer over a bowl, pressing the butter with a spoon to extract the liquid.
- Scrape the butter from the cheesecloth into an airtight container, and reserve the flavoured liquor in a sealed jar or bottle.
The liquor can now be stored indefinitely and used for sipping or cocktails. The butter can also be kept in the refrigerator and used for baking or frostings.
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Frequently asked questions
Fat-washing is a technique used to add savoury flavours to spirits. It involves adding a liquid fat like sesame oil or melted butter to a spirit at room temperature. The mixture is then chilled until the fat solidifies and can be skimmed off, leaving the spirit infused with the flavours of the fat.
No, butter is not a better fat solvent than alcohol. Butter is not a pure fat but an emulsion of water and oil, which allows it to capture both oil-soluble and water-soluble flavour compounds. Alcohol, on the other hand, is a powerful solvent with a non-polar side that can latch on to oil-soluble flavour compounds.
Butter contains saturated fats, which can increase cholesterol levels and put individuals at an increased risk of heart disease. It is recommended that less than 10% of total energy intake should come from saturated and trans fats found in butter.
