Basting meat with butter not only enhances flavor and texture but is applicable to fish and vegetables too. Chef Douglas Keane emphasizes the importance of quality butter, particularly cultured butter, which has a tangy flavor and rich mouthfeel. However, he acknowledges the practicality of using regular butter due to economic constraints. Cooking is portrayed as a balance between ideal quality ingredients and real-world compromises, encouraging cooks to focus on maximizing flavor within their means.
Cooking is about reality and compromising at times. So it's not practical to always use cultured butter in your cooking.
The better an ingredient tastes the dish that it is making will taste better.
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