Questions involving butter as an ingredient or as a final dish.

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1
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1answer
112 views

Cooking vegetables with butter and water

I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water ...
5
votes
2answers
65 views

creaming butter vs adding to flour in cakes

Most cake recipes call for creaming the butter and sugar first, then adding liquids and flour alternately . Recently I have seen several recipes instructing to add cool butter in small chunks to the ...
3
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2answers
75 views

Graham cracker crust too salty for cheesecake

My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt, although I do not make that mistake ...
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1answer
43 views

Butter cream icing substitutions for covering the cake with fondant

Is it Okay to have whipped cream icing before covering the cake with fondant? I don't have enough time to make butter cream so I would know other alternatives that could be used in this case. I have ...
2
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1answer
68 views

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate ...
4
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1answer
77 views

What is milk product in cocoa butter?

What does "may contain milk" mean on the side of my cocoa butter container? Is it not pure cocoa butter?
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3answers
211 views

What can I use instead of butter for Jamie Oliver's steak recipe?

Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip several times When browned, rub the ...
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0answers
110 views

Can coconut oil yield the same texture as butter/shortening in a cake?

Most cakes usually require having a solid fat, like butter. Coconut oil is solid at room temperature but with a lower melting point, making it seem like a good candidate for substitution. If it is ...
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1answer
149 views

Making that little butter thing you put on top of steak

So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
4
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1answer
137 views

Why do choc chip cookies change with different temperature butter?

My name is Chris and my daughters name is Maggie (9yr) She’s doing s science fair project and we have a question we need help with. Her science project is baking choc chip cookies 3 different ways to ...
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1answer
79 views

I need melted butter

Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
4
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1answer
86 views

Is it possible to churn butter in a food processor or blender?

I would really like to make some homemade butter. Can you make it with a food processor or blender?
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1answer
107 views

Is unrefrigerated butter safe? [duplicate]

I have 3 lbs of butter that has been left at room temperature since, about, December 22nd. Is it still safe to eat?
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2answers
90 views

Prevent uneven browning with breadcrumb chicken?

I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrumbs, melt butter in the pan on medium ...
2
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3answers
199 views

Substituting margarine for butter in cookies

I want to make cookies but I am allergic to dairy. Is margarine an acceptable substitute for butter in cookie recipes, and if so, how do I substitute it?
2
votes
1answer
227 views

Why do my pastries come out flat when I use butter instead of margarine?

I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I ...
2
votes
2answers
255 views

Frosting kept melting when trying to frost cake

I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it in the fridge for the next day. The ...
3
votes
2answers
257 views

Can vegetable oil be used in place of butter?

I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I don't have any butter to spare today, but ...
2
votes
2answers
67 views

Making ice cream and fats don't dissolve in base

I am making ice cream from this recipe: http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Upon reaching the final mixing step for ...
2
votes
1answer
39 views

Rescuing peanut butter frosting

I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked the consistency of the mixture. But I ...
1
vote
1answer
287 views

What does butter do in cooking?

When cooks use butter in cooking for whatever recipe, what is its function? For example, if I add butter to a chocolate sauce which is made from heavy cream and milk chocolate, what do people expect ...
3
votes
1answer
95 views

Homemade coconut milk separates into different layers after a day in the fridge

I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that it is called coconut butter! When I ...
0
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1answer
290 views

Can I fix butter (for a sauce) after putting too much mustard in?

I'm making sauce for chicken cordon bleu. The butter has shallots, parsley, mustard, salt and pepper. I put too much mustard into the butter. Can I fix this?
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3answers
2k views

How can I stop my buttercream being grainy?

I am making buttercream icing but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
2
votes
1answer
513 views

Not getting the creamy result beating butter and sugar

I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter. it's like bread crumbs right now, or ...
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0answers
109 views

Butter and chocolate left at room temperature

I mixed butter and melted chocolate chips (dark chocolate I think) together intending to make icing but changed my mind about the icing. I put the chocolate butter in the fridge and it's fine but the ...
0
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1answer
71 views

Storing butter for longer than a month [duplicate]

I have had unsalted butter in the fridge for a while and used it from time to time. Now I realize that's it's been there for many, many months. It tastes fine but is it safe to keep it longer than a ...
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2answers
507 views

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the ...
1
vote
1answer
301 views

Hot Sauce: margarine versus butter

http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to ...
0
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2answers
467 views

Avoid butter in puff pastry dough from melting while baking in the oven

I made puff pastry dough. I rolled it out and cut into 8 rectangles. Then I put a stick of chocolate in the middle of each piece and rolled the dough to form a semi-cookie. As I put them in the ...
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3answers
297 views

Can you make Bearnaise with olive oil?

I'm looking to make a 'paleo version of Bearnaise Sauce. Can you substitute olive oil for butter when making Bearnaise sauce?
2
votes
2answers
188 views

Can I make puff pastry with half the butter?

I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the ...
2
votes
0answers
194 views

What to do when too much butter added to my puff pastry dough?

I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need your advice for the next time) What should ...
1
vote
1answer
117 views

Why might I have trouble making butter from Crème Fraîche?

I tried making cultured butter today from a supermarket variety crème fraîche. For some reason the butter hasn't split from the whey although I've "churned" it with the hand mixer for 20 minutes or ...
2
votes
2answers
155 views

Is less quality cream used in salted butter?

My room mate's mom recently told us that butter manufacturers will use a lower quality cream in their salted butter because the salt will help preserve the butter. This sounds too intuitive to be ...
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votes
5answers
350 views

I want to substitute liquid oil with a dry product

I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can take camping with me where hopefully all I ...
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votes
1answer
1k views

Will using 4 year old unsalted butter make one sick?

I just made twice baked potatoes - and started by adding 3 tsps. of unsalted butter to the meat of 5 large baking potatoes. After adding the butter and starting to mash some of the potatoes, I did a ...
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2answers
2k views

Adding melted butter to cold milk in baking

I've seen a lot of recipes, particularly for things like quick breads, that call for combining melted butter with milk and eggs before mixing with dry ingredients. Of course, if the milk and eggs are ...
3
votes
3answers
1k views

Does all pizza have butter?

Does pizza normally get made with Butter? For example, if someone is allergic... or has an intolerance, to butter do they need to avoid pizza? What about individual pizza companies like Pizza hut, ...
0
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0answers
38 views

Can unsalted butter be left at room temp in air tight container? [duplicate]

I am just curious whether unsalted butter can be left unrefridgerated in a stoneware dish resembling a larger sugar bowl?
0
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1answer
44 views

Creaming methd for cookies. Help?

I heard its a must method for cakes. But is it also a must for cookies? Cakes i understand since it needs to be light and fluffy. But cookies? Like sugar cookies or tuiles?
2
votes
5answers
3k views

Cutting cold butter into flour - which mixer attachment should I use?

I have a kitchenaid 6 quart stand mixer and a large family of nine. At the moment we're using coupons to buy biscuit dough, but I wanted to look at the time and effort to make our own. Not just for ...
3
votes
2answers
10k views

Properly melting butter and sugar together for butterscotch bar recipe

I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (included at bottom of post) I'm using says ...
0
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1answer
314 views

Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized ...
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2answers
145 views

steaming cabbage

Can someone please explain why by adding a knob of butter into the pan of water during the steaming of cabbage makes the cabbage taste better. I understand this idea come from Denmark. I've tried ...
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vote
1answer
506 views

Substituting pumpkin for butter

Can I substitute canned pumpkin for 6 Tbs of butter in a muffin mix (bought)? What ratio? The mix also requires 1 egg and 3/4 cup of milk, would I need to change those?
4
votes
3answers
261 views

What to do with browned butter after frying a steak

I have cooked a steak Gordon Ramsay style (oil, butter, thyme and garlic). Now after I have prepared and seared the steak, what can I do with the remainders in the pan? Its brown butter with the ...
3
votes
3answers
9k views

How to substitute butter with combination of butter and shortening in cookie/biscuit making?

Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable in the oven and gives it crispy ...
7
votes
1answer
191 views

Is this 'browned butter'?

I just tried browning butter. I placed the butter in a saucepan and heated it. It melted, then started to bubble and sizzle. Once the sizzling subsided, brown particles started forming in the butter. ...
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3answers
472 views

Vegetable Oil vs. Canola oil in DIY Spreadable butter

I've been scouring the net for DIY spreadable butter recipes but nearly all of them use Canola oil, but all I've got available here is Vegetable Oil and Coconut Oil. What's worse is that none of them ...