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

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2
votes
4answers
135 views

Warming refrigerated butter at a table in a restaurant

I love to cook. One of my favorite ways to cook is to go to a restaurant, look at the menu, get ideas, and order creatively. It helps to tip well. For example, I've been successful creating diet ...
1
vote
1answer
67 views

Butter melted then soften

If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
5
votes
3answers
157 views

What is “pastry butter”?

I was recently watching a television show where a reference was made to "pastry butter". This was in the context of making croissants saying that normal butter was incorrect type to use. After ...
2
votes
1answer
49 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
1
vote
1answer
172 views

Clarified butter: what happens if the foam isn't skimmed off?

I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam. The butter will form a foam which will ...
30
votes
3answers
6k views

Is butter ever the same after having been melted?

I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the butter had cooled and re-solidified, it ...
3
votes
3answers
207 views

Substitutions for “European style” butter in croissants

I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the ...
5
votes
1answer
299 views

How should you saute in butter?

Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even then seldom I will not get a sizzle even ...
3
votes
1answer
56 views

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead ...
2
votes
1answer
53 views

Kosher butter substitute for baking (flavour and mouthfeel)

I'm looking to find a pareve (non-dairy, non-meat) substitute for butter which lends a similar flavour and mouthfeel for baking. I would be using it to make something along the lines of a brioche ...
0
votes
1answer
66 views

Where can I find yak butter online or in NYC?

I was told by a Nepalese acquaintance that it's not available. Seems unlikely.
1
vote
1answer
82 views

Garlic butter sauce

My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta and no longer is like a sauce stirred ...
2
votes
1answer
62 views

How do I promade

I was following a recipe and it stated: In a mixing bowl add soft butter Make it promade. What does that mean?
1
vote
2answers
106 views

What are the pros and cons of using clarified butter as opposed to regular butter?

I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with ...
2
votes
3answers
150 views

Butter Alternatives for Baking Pastry

I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pastry dough that called for 13 tablespoons ...
4
votes
1answer
123 views

Homemade butter not softening properly

Recently made butter in my stand mixer. Squeezed it dry and rinsed it before kneading in sea salt. However, when left out the butter is not softening as store bought butter would to make it ...
2
votes
1answer
75 views

How long should I cook herbal ghee?

How long do you simmer the ghee with the herbs? Does it depend on what herbs I'm using?
1
vote
0answers
32 views

What is the shelf life of herbal ghee: at room temp, fridge, or freezer?

What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
1
vote
1answer
350 views

What is the difference between sour cream & butter in baked goods?

I'm a little unsure what the difference is between the two. I found a banana bread recipe that specifically called for the use of sour cream for the batter as opposed to butter; the same applied when ...
1
vote
1answer
163 views

Can Parkay Spray be used in place of melted butter for baking muffins?

Can Parkay Spray be used in place of melted butter for baking muffins to reduce calories?
1
vote
3answers
102 views

I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead?

I have a coconut pie recipe that uses 1/2 cup butter and 3 eggs. Could I replace some of the butter with condensed milk? Any other substitutes besides margarine?
6
votes
1answer
136 views

What is the foam that comes out when making clarified butter?

When making clarified butter you get a bottom layer of milk solids, the center layer of clarified butter, and the top layer of foam. What is in the foam? Does it have any uses?
3
votes
1answer
187 views

How to adjust oil in recipe when adding peanut butter

I made a peanut butter cake, but it had too much oil. I used a recipe I'm familiar with, but added peanut butter to it. I used natural peanut butter (only contains peanuts and a little salt). How ...
1
vote
2answers
93 views

Butter storage lifetime [duplicate]

Going out to bulk buy tomorrow and stock up on a few things Butter being one of many. How long can butter be stored in the refrigerator? We want to maximize our stock but not waste anything.
2
votes
3answers
1k views

Substitute double cream for butter?

I have a lot of leftover double cream and I was wondering if I could substitute it instead of butter in a biscuit recipe? I know it's a different consistency, so there would have to be some ...
0
votes
0answers
38 views

Cream or butter in a pudding

I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?
2
votes
1answer
61 views

Turn leftover icing into buttercream icing?

I made up some basic icing for biscuits: icing sugar + water. I have a lot leftover and was wondering whether there was a way to turn it into a buttercream icing? I wondered whether by adding more ...
3
votes
1answer
121 views

Sour butter from freezer?

Earlier today, I defrosted two different sticks of butter from my freezer. Both tasted sour. Neither had expired. The manufacturers were different, so it wasn't the same batch. Has anybody run into ...
3
votes
1answer
121 views

Difference between butter and olive oil?

Generally when I cook I use extra virgin olive oil for both meat and vegetables. While watching a cooking show they mentioned using butter instead of oil to grease the pan when they were cooking ...
1
vote
1answer
114 views

Can the freshness of butter affect taste of cooking?

Recently I made paneer (cottage cheese) butter masala following the recipe here. However the taste was a bit off with the smell of butter. The butter had 3 months expiry date and I used it within one ...
6
votes
1answer
2k views

button mushrooms turned red while frying in butter

I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of several slices. I never noticed anything ...
1
vote
1answer
123 views

Do people eat clotted cream AND butter at the same time?

In The Hobbit, Gandalf is described as eating loaves with clotted cream, butter, and honey. I'm familiar with clotted cream, but I always eat it with jam - clotted cream PLUS butter seems excessive. ...
3
votes
1answer
148 views

Why use clarified butter in a bearnaise

I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter? Is it purely taste? Or is it because filtering the milk solids away changes how the bearnaise ...
3
votes
2answers
399 views

How does substituting Butter for Margarine/Shortening affect the Recipe

I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will this effect my final Product? I have seen ...
2
votes
1answer
1k views

Is it possible to substitute butter with egg yolks in cookie dough?

I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while we are at it. And, if it is possible to ...
1
vote
0answers
431 views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
1
vote
1answer
860 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
3answers
1k 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
votes
2answers
372 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 ...
1
vote
1answer
783 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
votes
1answer
92 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
votes
1answer
97 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?
2
votes
6answers
1k 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 ...
-1
votes
1answer
720 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?
5
votes
1answer
292 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 ...
0
votes
1answer
100 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
votes
1answer
136 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?
0
votes
1answer
200 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?
1
vote
2answers
145 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 ...
3
votes
3answers
7k 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?