unsalted butter
Unsalted butter, often overshadowed by its salted counterpart, is a cornerstone of the culinary world, prized for its pure, sweet cream flavor and unparalleled versatility. This seemingly simple ingredient, essentially churned cream with nothing added, plays a crucial role in countless recipes, from delicate pastries to rich sauces. This article will explore the world of unsalted butter, revealing its unique characteristics, its culinary applications, and the reasons why it's a must-have for any serious cook or baker. Introduction of Unsalted Butter In a world of bold flavors and complex seasonings, unsalted butter stands out for its understated elegance. It’s the blank canvas of the dairy world, allowing chefs and home cooks to precisely control the salt level in their creations. This article delves into the realm of unsalted butter, examining why it’s the preferred choice for many culinary applications, its history, and its nutritional profile. Prepare to discover why this seemingly simple ingredient is anything but basic. Culinary Uses of Unsalted Butter Unsalted butter’s primary advantage in the kitchen is control. Without added salt, it allows the cook to precisely manage the seasoning of a dish, ensuring that the final result is perfectly balanced. This is particularly crucial in baking, where the ratio of ingredients is critical for achieving the desired texture and flavor. Baking: Unsalted butter is the gold standard for baking. It allows for precise control over the salt content, which is essential for the chemical reactions that occur during baking and for achieving the desired flavor. Cakes, cookies, pastries, pie crusts, and many other baked goods rely on unsalted butter for their tender crumb, flaky texture, and delicate flavor. Sauce Making: Many classic sauces, particularly French sauces like beurre blanc and hollandaise, call for unsalted butter. This allows the chef to control the seasoning and create a sauce with a pure, clean butter flavor. Compound Butter: Unsalted butter is the ideal base for making compound butters (flavored butters). By starting with a neutral base, the flavors of added herbs, spices, garlic, or other ingredients can shine through. Cooking: While salted butter can be used for general cooking, unsalted butter offers greater flexibility. It allows you to add salt separately, adjusting the amount to your preference and to the specific needs of the dish. Candy-making and frostings: to get the pure taste. Baking: Unsalted butter is the gold standard for baking. It allows for precise control over the salt content, which is essential for the chemical reactions that occur during baking and for achieving the desired flavor. Cakes, cookies, pastries, pie crusts, and many other baked goods rely on unsalted butter for their tender crumb, flaky texture, and delicate flavor. Sauce Making: Many classic sauces, particularly French sauces like beurre blanc and hollandaise, call for unsalted butter. This allows the chef to control the seasoning and create a sauce with a pure, clean butter flavor. Compound Butter: Unsalted butter is the ideal base for making compound butters (flavored butters). By starting with a neutral base, the flavors of added herbs, spices, garlic, or other ingredients can shine through. Cooking: While salted butter can be used for general cooking, unsalted butter offers greater flexibility. It allows you to add salt separately, adjusting the amount to your preference and to the specific needs of the dish. Candy-making and frostings: to get the pure taste. Tips for Using Unsalted Butter Read the Recipe: Always check whether a recipe specifies unsalted or salted butter. If it calls for unsalted and you only have salted, reduce the amount of additional salt in the recipe. Room Temperature is Key: For most baking applications, unsalted butter should be at room temperature (softened but not melted). This allows it to cream properly with sugar and create a light, airy texture in baked goods. Storage: Store unsalted butter in the refrigerator, tightly wrapped, to prevent it from absorbing odors and flavors from other foods. Freezing: Unsalted butter freezes exceptionally well. Wrap it tightly in plastic wrap and then in foil or a freezer bag for longer storage. Add Salt to Taste: When using unsalted butter in cooking, add salt separately to achieve the desired flavor. Read the Recipe: Always check whether a recipe specifies unsalted or salted butter. If it calls for unsalted and you only have salted, reduce the amount of additional salt in the recipe. Room Temperature is Key: For most baking applications, unsalted butter should be at room temperature (softened but not melted). This allows it to cream properly with sugar and create a light, airy texture in baked goods. Storage: Store unsalted butter in the refrigerator, tightly wrapped, to prevent it from absorbing odors and flavors from other foods. Freezing: Unsalted butter freezes exceptionally well. Wrap it tightly in plastic wrap and then in foil or a freezer bag for longer storage. Add Salt to Taste: When using unsalted butter in cooking, add salt separately to achieve the desired flavor. 10 Fun Facts About Unsalted Butter (and Butter in General) The only ingredient in unsalted butter is cream (and sometimes natural flavoring, like lactic acid). Unsalted butter is sometimes referred to as “sweet cream butter,” although this term can also apply to salted butter made from sweet cream. The color of butter can vary depending on the cow’s diet. Butter has been made for thousands of years, likely discovered accidentally. It takes about 21 pounds of whole milk to make one pound of butter. In ancient Rome, butter was sometimes used as a cosmetic and a medicine. The world’s largest butter sculpture weighed over 3,000 pounds. Butter is a good source of Vitamin A. Butter was once used as fuel for lamps. Churning butter is a physical process that separates the fat from the liquid (buttermilk) in cream. The only ingredient in unsalted butter is cream (and sometimes natural flavoring, like lactic acid). Unsalted butter is sometimes referred to as “sweet cream butter,” although this term can also apply to salted butter made from sweet cream. The color of butter can vary depending on the cow’s diet. Butter has been made for thousands of years, likely discovered accidentally. It takes about 21 pounds of whole milk to make one pound of butter. In ancient Rome, butter was sometimes used as a cosmetic and a medicine. The world’s largest butter sculpture weighed over 3,000 pounds. Butter is a good source of Vitamin A. Butter was once used as fuel for lamps. Churning butter is a physical process that separates the fat from the liquid (buttermilk) in cream. Culinary History of Unsalted Butter While the history of butter itself stretches back millennia, the widespread use of unsalted butter is a more recent development, tied to advances in culinary techniques and the availability of refrigeration. Ancient times: Butter used to be mostly unsalted. Early Butter Making: In ancient times, butter was likely made from both salted and unsalted cream, depending on the immediate needs and availability of salt. Salt served primarily as a preservative. Medieval Europe: Salted butter was more common in medieval Europe, as salt was crucial for preserving food during the winter months. However, unsalted butter was likely used in situations where fresh cream was available and immediate consumption was intended. The Rise of French Cuisine: The development of French haute cuisine in the 17th and 18th centuries played a significant role in promoting the use of unsalted butter. French chefs recognized the importance of controlling the salt level in their refined sauces and pastries, and unsalted butter provided the necessary precision. Refrigeration’s Impact: The advent of refrigeration in the 19th and 20th centuries greatly reduced the need for salt as a primary preservative. This allowed unsalted butter to become more widely available and popular, as freshness could be maintained without relying on high salt content. Baking’s Ascendancy: The increasing popularity of baking, particularly in the 20th century, further solidified unsalted butter’s position as a preferred ingredient. The precise control it offered was essential for achieving consistent results in cakes, cookies, and other baked goods. Ancient times: Butter used to be mostly unsalted. Early Butter Making: In ancient times, butter was likely made from both salted and unsalted cream, depending on the immediate needs and availability of salt. Salt served primarily as a preservative. Medieval Europe: Salted butter was more common in medieval Europe, as salt was crucial for preserving food during the winter months. However, unsalted butter was likely used in situations where fresh cream was available and immediate consumption was intended. The Rise of French Cuisine: The development of French haute cuisine in the 17th and 18th centuries played a significant role in promoting the use of unsalted butter. French chefs recognized the importance of controlling the salt level in their refined sauces and pastries, and unsalted butter provided the necessary precision. Refrigeration’s Impact: The advent of refrigeration in the 19th and 20th centuries greatly reduced the need for salt as a primary preservative. This allowed unsalted butter to become more widely available and popular, as freshness could be maintained without relying on high salt content. Baking’s Ascendancy: The increasing popularity of baking, particularly in the 20th century, further solidified unsalted butter’s position as a preferred ingredient. The precise control it offered was essential for achieving consistent results in cakes, cookies, and other baked goods. Read More Nutritional Information on Unsalted Butter Unsalted butter is primarily composed of fat, and its nutritional profile reflects this. Fat Content: Typically contains at least 80% butterfat, with some European-style butters exceeding 82%. Types of Fat: Butter contains a mix of saturated, monounsaturated, and polyunsaturated fats, with saturated fat being the dominant type. Calories: Butter is calorie-dense, with about 100 calories per tablespoon. Vitamins: Butter is a source of fat-soluble vitamins, particularly vitamin A. It also contains smaller amounts of vitamins D, E, and K. The vitamin content can vary depending on the cow’s diet. Minerals: Butter contains trace amounts of minerals, but these are not nutritionally significant. Cholesterol: Butter contains cholesterol, a type of fat found in animal products. Sodium: Unsalted butter, by definition, contains no added sodium. There may be trace amounts of naturally occurring sodium, but this is negligible. Fat Content: Typically contains at least 80% butterfat, with some European-style butters exceeding 82%. Types of Fat: Butter contains a mix of saturated, monounsaturated, and polyunsaturated fats, with saturated fat being the dominant type. Calories: Butter is calorie-dense, with about 100 calories per tablespoon. Vitamins: Butter is a source of fat-soluble vitamins, particularly vitamin A. It also contains smaller amounts of vitamins D, E, and K. The vitamin content can vary depending on the cow’s diet. Minerals: Butter contains trace amounts of minerals, but these are not nutritionally significant. Cholesterol: Butter contains cholesterol, a type of fat found in animal products. Sodium: Unsalted butter, by definition, contains no added sodium. There may be trace amounts of naturally occurring sodium, but this is negligible. Read More Read More: Culinary History of Unsalted Butter Ancient Origins: Butter Before Salt The history of butter itself stretches back to the earliest days of animal domestication. Evidence suggests that butter making began as early as 8000 BCE in the Near East. These early butters were almost certainly unsalted. Salt, while valuable, was not always readily available or affordable, and its primary use was for preserving meat and fish. Fresh butter, made frequently from the milk of cows, sheep, or goats, would have been consumed relatively quickly, negating the need for salt as a preservative. The earliest methods of butter making were rudimentary. Milk or cream was agitated – shaken in animal skins, churned in rudimentary containers – until the fat globules coalesced, separating from the watery buttermilk. The resulting butter was a precious source of calories and fat-soluble vitamins, a valuable food in often-challenging environments. Classical Antiquity: Butter in Greece and Rome In ancient Greece and Rome, butter was known, but it wasn’t as central to the cuisine as olive oil, which was more readily available in the Mediterranean climate. Butter was sometimes used medicinally or as a cosmetic, and it was also consumed, particularly by northern European peoples whom the Romans considered “barbarians.” While specific references to “unsalted” butter are scarce, it’s logical to assume that much of the butter consumed in antiquity was, in fact, unsalted, especially in areas where salt was not abundant or was primarily used for other purposes. The Middle Ages: Butter’s Ascendancy in Northern Europe The Middle Ages saw butter’s importance rise significantly in northern Europe. The cooler climate was well-suited to dairy farming, and butter became a staple food, particularly for the peasantry. Monasteries, with their large-scale agricultural operations, played a key role in developing and refining butter-making techniques. Medieval cookbooks offer glimpses into the culinary uses of butter. While they don’t always specify “unsalted,” it’s likely that fresh, unsalted butter was commonly used in cooking, particularly in sauces, stews, and pastries. Salted butter existed, primarily as a means of preservation, but unsalted butter would have been readily available, especially in rural areas with access to fresh milk. The Early Modern Period: Regional Variations and Refinement As culinary practices evolved and trade expanded, regional variations in butter making emerged. In areas with abundant pastures, like Normandy and Brittany in France, butter became renowned for its quality and flavor. The practice of culturing cream before churning, which produces a slightly tangy and complex flavor, developed in many parts of Europe. During this period, distinctions between salted and unsalted butter likely became more pronounced, particularly in urban areas and among the upper classes. Salt was becoming more readily available and affordable, but unsalted butter retained its appeal for its pure, fresh flavor and its versatility in cooking and baking. The Rise of French Cuisine: Unsalted Butter’s Reign The development of classical French cuisine in the 17th and 18th centuries solidified unsalted butter’s position as a culinary cornerstone. French chefs prized high-quality ingredients, and unsalted butter, with its delicate flavor and ability to showcase the nuances of other ingredients, became essential. Many classic French sauces, such as beurre blanc (white butter sauce) and hollandaise, rely on unsalted butter for their rich texture and delicate flavor. The absence of salt allows the chef to precisely control the seasoning of the sauce, ensuring a perfect balance. Unsalted butter also became a fundamental ingredient in French pastry making, where its pure flavor and consistent performance are crucial. The Industrial Revolution: Mass Production and Standardization The Industrial Revolution brought significant changes to butter production. The invention of the mechanical churn and the cream separator allowed for the mass production of butter, making it more widely available and affordable. In the United States, standards for butter were established, requiring a minimum butterfat content of 80%. While both salted and unsalted butter were produced, salted butter became more common, partly due to its longer shelf life. The 20th Century and Beyond: A Return to Quality In the latter half of the 20th century, a growing appreciation for artisanal foods and traditional culinary techniques led to a renewed interest in high-quality butter, including unsalted butter. Chefs and home cooks began to seek out butters with higher butterfat content, richer flavor, and often, a connection to traditional production methods. The rise of “European-style” butter in the United States, with its higher butterfat content (typically 82% or higher), reflected this trend. While European-style butter can be salted or unsalted, the unsalted variety is particularly prized for its pure, intense butter flavor and its superior performance in baking. Unsalted Butter Today: A Culinary Essential Today, unsalted butter is a staple in kitchens around the world, valued for its versatility, its clean flavor, and its ability to enhance both sweet and savory dishes. It’s a testament to the enduring power of simple, high-quality ingredients and a reminder that the roots of modern culinary practices often lie in centuries of tradition. From ancient churns to modern kitchens, unsalted butter has played a vital, and often unsung, role in the history of food. It continues to be a fundamental ingredient, a testament to the enduring appeal of pure, unadulterated flavor. Read More: Nutritional Information on Unsalted Butter The Core Composition: Butterfat Takes Center Stage Unsalted butter, by definition, is simply churned cream with no added salt. Its nutritional profile is dominated by one primary component: butterfat. Butterfat Percentage: In the United States, butter must contain a minimum of 80% butterfat. European-style butters often have a higher butterfat content, ranging from 82% to 86% or even more. This percentage represents the proportion of the butter that is composed of fat. Water Content: The remaining portion of butter is primarily water, along with small amounts of milk solids (proteins and carbohydrates). The higher the butterfat percentage, the lower the water content. No Added Ingredients: True unsalted butter contains only cream (and sometimes natural flavoring like lactic acid cultures). It should have zero added salt, flavorings, or preservatives. Butterfat Percentage: In the United States, butter must contain a minimum of 80% butterfat. European-style butters often have a higher butterfat content, ranging from 82% to 86% or even more. This percentage represents the proportion of the butter that is composed of fat. Water Content: The remaining portion of butter is primarily water, along with small amounts of milk solids (proteins and carbohydrates). The higher the butterfat percentage, the lower the water content. No Added Ingredients: True unsalted butter contains only cream (and sometimes natural flavoring like lactic acid cultures). It should have zero added salt, flavorings, or preservatives. Breaking Down the Fat: A Closer Look at Fatty Acids The fat in unsalted butter is a complex mixture of different types of fatty acids, each with its own unique chemical structure and potential impact on health. Saturated Fat: The majority of the fat in butter (around 60-70%) is saturated fat. Saturated fats have been historically linked to increased levels of LDL (“bad”) cholesterol, a risk factor for heart disease. However, recent research suggests a more nuanced view of saturated fat, with some studies indicating that the type of saturated fat and the overall dietary context may be more important than the total amount. The saturated fat in dairy, for example, may have different effects than the saturated fat in processed meats. Monounsaturated Fat: Butter contains a moderate amount of monounsaturated fat (around 20-30%), the same type of fat found in olive oil and avocados, which is generally considered heart-healthy. Polyunsaturated Fat: Butter contains a small amount of polyunsaturated fat (around 2-4%), including both omega-6 and omega-3 fatty acids. The ratio of omega-6 to omega-3 is not ideal, as most Western diets tend to be too high in omega-6 and too low in omega-3. Trans Fat: Butter naturally contains small amounts of trans fats, but these are different from the artificial trans fats found in partially hydrogenated oils. Naturally occurring trans fats in dairy, such as conjugated linoleic acid (CLA), have even been linked to some potential health benefits. Butyric Acid: a short chain fatty acid, found in the butter. Saturated Fat: The majority of the fat in butter (around 60-70%) is saturated fat. Saturated fats have been historically linked to increased levels of LDL (“bad”) cholesterol, a risk factor for heart disease. However, recent research suggests a more nuanced view of saturated fat, with some studies indicating that the type of saturated fat and the overall dietary context may be more important than the total amount. The saturated fat in dairy, for example, may have different effects than the saturated fat in processed meats. Monounsaturated Fat: Butter contains a moderate amount of monounsaturated fat (around 20-30%), the same type of fat found in olive oil and avocados, which is generally considered heart-healthy. Polyunsaturated Fat: Butter contains a small amount of polyunsaturated fat (around 2-4%), including both omega-6 and omega-3 fatty acids. The ratio of omega-6 to omega-3 is not ideal, as most Western diets tend to be too high in omega-6 and too low in omega-3. Trans Fat: Butter naturally contains small amounts of trans fats, but these are different from the artificial trans fats found in partially hydrogenated oils. Naturally occurring trans fats in dairy, such as conjugated linoleic acid (CLA), have even been linked to some potential health benefits. Butyric Acid: a short chain fatty acid, found in the butter. Vitamins and Minerals: A Limited Contribution While butter is primarily a source of fat, it does contain some vitamins and minerals, although in relatively small amounts. Vitamin A: Butter is a good source of vitamin A, a fat-soluble vitamin that is important for vision, immune function, and cell growth. The vitamin A content can vary depending on the cow’s diet, with grass-fed cows producing butter with higher levels of beta-carotene (a precursor to vitamin A), which gives the butter a deeper yellow color. Vitamin D: Butter contains small amounts of vitamin D, another fat-soluble vitamin that is essential for calcium absorption and bone health. Vitamin E: Butter provides a small amount of vitamin E, an antioxidant that helps protect cells from damage. Vitamin K: Butter contains a small amount of vitamin K, which is important for blood clotting and bone health. Minerals: Butter contains trace amounts of minerals like calcium and phosphorus, but these amounts are not nutritionally significant. Vitamin A: Butter is a good source of vitamin A, a fat-soluble vitamin that is important for vision, immune function, and cell growth. The vitamin A content can vary depending on the cow’s diet, with grass-fed cows producing butter with higher levels of beta-carotene (a precursor to vitamin A), which gives the butter a deeper yellow color. Vitamin D: Butter contains small amounts of vitamin D, another fat-soluble vitamin that is essential for calcium absorption and bone health. Vitamin E: Butter provides a small amount of vitamin E, an antioxidant that helps protect cells from damage. Vitamin K: Butter contains a small amount of vitamin K, which is important for blood clotting and bone health. Minerals: Butter contains trace amounts of minerals like calcium and phosphorus, but these amounts are not nutritionally significant. Cholesterol Content: A Factor to Consider Butter contains cholesterol, a type of fat found in animal products. Dietary cholesterol was once considered a major culprit in heart disease, but current research suggests that its impact on blood cholesterol levels is less significant than previously thought for most people. However, individuals with certain health conditions, such as familial hypercholesterolemia, may need to be more cautious about their cholesterol intake. The “Unsalted” Advantage: Sodium-Free A key nutritional advantage of unsalted butter is its lack of added sodium. This is particularly important for individuals who need to monitor their sodium intake due to high blood pressure, heart disease, or other health concerns. Unsalted butter allows for complete control over the salt level in recipes, making it a preferred choice for many cooks and bakers. The Nutritional Label: Deciphering the Numbers The nutritional label on a package of unsalted butter provides a concise summary of its composition. Here’s what you can typically expect to see: Serving Size: Usually one tablespoon (14 grams). Calories: Around 100 calories per tablespoon. Total Fat: Around 11-12 grams per tablespoon. Saturated Fat: Around 7-8 grams per tablespoon. Monounsaturated Fat: Around 3 grams per tablespoon Trans Fat: may appear. Cholesterol: Around 30 milligrams per tablespoon. Sodium: 0 milligrams (or a negligible amount). Vitamins: The label may list the percentage of the Daily Value (%DV) for vitamin A. Serving Size: Usually one tablespoon (14 grams). Calories: Around 100 calories per tablespoon. Total Fat: Around 11-12 grams per tablespoon. Saturated Fat: Around 7-8 grams per tablespoon. Monounsaturated Fat: Around 3 grams per tablespoon Trans Fat: may appear. Saturated Fat: Around 7-8 grams per tablespoon. Monounsaturated Fat: Around 3 grams per tablespoon Trans Fat: may appear. Saturated Fat: Around 7-8 grams per tablespoon. Monounsaturated Fat: Around 3 grams per tablespoon Trans Fat: may appear. Cholesterol: Around 30 milligrams per tablespoon. Sodium: 0 milligrams (or a negligible amount). Vitamins: The label may list the percentage of the Daily Value (%DV) for vitamin A. Butter in a Balanced Diet: Moderation and Quality Unsalted butter, while a source of saturated fat and calories, can be part of a healthy, balanced diet when consumed in moderation. Here are some key considerations: Moderation is Key: Like all fats, butter should be consumed in moderation. The American Heart Association recommends limiting saturated fat intake to less than 5-6% of total daily calories. Quality Matters: Choosing high-quality butter, preferably from grass-fed cows, may offer a slightly better nutritional profile, with higher levels of certain vitamins and beneficial fatty acids. Dietary Context: The impact of butter on health depends on the overall dietary context. A diet rich in fruits, vegetables, whole grains, and lean protein, with moderate amounts of healthy fats, is more important than focusing on any single ingredient. Individual Needs: Individual responses to dietary fat can vary. Some people may be more sensitive to saturated fat or cholesterol than others. Consulting with a healthcare professional or registered dietitian can help determine the appropriate amount of butter for your individual needs. Moderation is Key: Like all fats, butter should be consumed in moderation. The American Heart Association recommends limiting saturated fat intake to less than 5-6% of total daily calories. Quality Matters: Choosing high-quality butter, preferably from grass-fed cows, may offer a slightly better nutritional profile, with higher levels of certain vitamins and beneficial fatty acids. Dietary Context: The impact of butter on health depends on the overall dietary context. A diet rich in fruits, vegetables, whole grains, and lean protein, with moderate amounts of healthy fats, is more important than focusing on any single ingredient. Individual Needs: Individual responses to dietary fat can vary. Some people may be more sensitive to saturated fat or cholesterol than others. Consulting with a healthcare professional or registered dietitian can help determine the appropriate amount of butter for your individual needs. Conclusion: A Nutrient-Dense, Flavorful Fat Unsalted butter is primarily a source of fat, providing calories and fat-soluble vitamins. While it’s important to be mindful of its saturated fat content, it can be part of a healthy diet when consumed in moderation and in the context of a balanced dietary pattern. Its pure, sweet cream flavor and versatility in the kitchen make it a cherished ingredient for cooks and bakers worldwide. By understanding its nutritional profile and choosing high-quality options, you can enjoy the culinary benefits of unsalted butter while making informed choices for your health. Unsalted butter, with its pure flavor and unparalleled versatility, is an essential ingredient in kitchens around the world. It’s the foundation for countless recipes, providing richness, texture, and a blank canvas for culinary creativity. Understanding its unique properties and its history allows us to appreciate this seemingly simple ingredient as a cornerstone of baking, cooking, and the art of flavor. From the delicate crumb of a cake to the silken texture of a sauce, unsalted butter plays a crucial, often unseen, role in creating culinary magic. It’s a testament to the power of simplicity and the importance of control in achieving culinary excellence. Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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