Questions tagged [butter]
A dairy product made by churning milk to separate the butterfat from other milk components. Questions may involve butter either as an ingredient or as a final dish.
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Did I make butter, or something else?
Tonight I tried to make some butter from some raw cows milk. I followed the instructions here, and let the cream I skimmed off a gallon of milk sit for about 24 hours to "culture." It didn't really ...
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Why didn't my clarified herb butter solidify?
I was making spicy clarified butter but wanted to avoid the flecks of red or black that can throw off the color of a dish. I decided to steep some basil and a few other herbs with an habanero in the ...
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converting pure chocolate to "bittersweet" chocolate
A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I ...
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What's the Effect of Browning Butter
From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter.
I used browned and cooled butter in cookies ...
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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 ...
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How much is a "round" of butter? This is in an old pound cake recipe
I have a very old pound cake recipe that calls for a “round” of butter. How much is that? I have no idea.
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How to make home-made butter?
Has anyone tried it before and how was the result?
What are the steps and what ingredients and kitchen tools do I need?
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Can I substitute olive oil for butter/shortening in pie crust?
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
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Browned butter + roasted flour = baking magic?
I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolate chip cookie recipe which calls for ...
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Using A Combination of Ghee and Unsalted Butter for Croissants
Novice baker here. I live in South Africa, where it is difficult to find European style butter and the one we do have is exorbitantly expensive, around 50 euros for 500g.
The closest to European style ...
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Does milk (fat) change in Winter?
I've noticed that, all of a sudden, my chocolate chip cookies are spreading more than usual.
I was wondering if the (organic) butter that I'm using could be affected by the season.
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Do milk and butter not work in place of cream for whipping, and why?
I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the mixture will not form stiff peaks when whipped, even ...
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Why do different brands of butter taste different?
This has been playing on my mind for a while and I thought it was time to ask!
In any supermakert, there is usually at least 5+ regular brands, then 3-4 supermarket brands. In addition to some ...
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Can you use the butter from frying onions to make the Bechamel for Soubise sauce?
Traditionally, onions are slowly braised in butter before being drained, puréed and added to a pre-prepared Bechamel sauce to make Soubise sauce.
This seems a terrible waste of flavour, if you were to ...
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What's the proper procedure of making ghee?
I'm often making ghee for my cooking. However, I've never seen how it's done, I've only read how to do it, I'm having some doubts about its preparation.
Should heat butter slowly or fast? I saw both ...
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What is room temp Butter
Many of my baking recipes call for room temp butter. In general this just means butter soft enough to be creamed with sugar, but is this a specific temp range? My kitchen stays cold enough in winter ...
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Can you create brown butter directly from heavy cream?
The other day I made cookies with homemade brown butter.
I first churned the butter from heavy cream, separating the butterfat from buttermilk. Then I took the remaining butter and melted it in a pan ...
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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 ...
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Is there any substitute for butter (or oil) on puff pastry?
I tried to create puff pastry.
For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil).
Unfortunately, ...
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What quantity of coconut oil should be substituted for butter in a brownie mix?
I want to substitute coconut oil for the butter in a brownie mix but I don't know how much to use. The recipe calls for 3/4 stick of melted butter. How much coconut oil should I use?
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Are garlic butter and garlic oil interchangeable?
When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian.
Is it just a personal preference thing, or does it matter which one you use?
Note: Garlic butter ...
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Achieve butter-like aroma in a vegan recipe
I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on the vegetarian version that I previously made.
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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 ...
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How do packet cake mixes get their lightness without creaming butter and sugar?
I don't get it. Do they have some chemical leaveners in them or something?
I just had a slice tonight and upon complementing the chef on its lightness, was told it was a packet mix—just add ...
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What mechanism causes a butter crock to function better than other options?
How does a butter crock work better than a plastic or ceramic butter dish?
I can see how the water and stoneware would slow the butter's response to ambient temperature fluctuations. But after a ...
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Is there a way to re-crystallize or temper goat butter?
I received a small tub of goat butter for Christmas, and unfortunately I left it too close to my stove last night, and the whole thing melted. (just the butter, nor the plastic obviously.)
I read that ...
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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 ...
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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 ...
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What will happen to my cake if I don't cream the butter enough?
I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe.
I made a small-ish batch of batter (just over a stick of butter, just under 1/2 lb of ...
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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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Is there a better way to wash home-made butter?
Freshly-churned butter has to be washed clean of residual buttermilk to keep well.
The only method I've seen recommended is to massage the butter by hand in changes of iced water.
This can be quite ...
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Why was our garlic butter made in France, much nicer than garlic butter in England?
We're stumped so we thought we'd come and ask the experts.
Last weekend we were in Paris, and bought what we think was normal unsalted butter (from a marche franprix) and (again as far as we are ...
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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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Why is there no sweet (as in 'with sugar') butter?
I understand salted butter can be useful is some situations, but why there's no such thing as "sugar butter" that can be sold in stores? I mean, there is sweet milk (concentrated, for instance) and ...
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What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?
What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)?
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Does the "Game of Thrones" browned butter pie crust technique make any sense?
In yesterday's Game of Thrones episode ("Stormborn"), Arya Stark compliments the young character Hot Pie's most recent pie. He replies
The secret is browning the butter before making the dough. ...
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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 ...
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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 ...
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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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How do egg whites help to keep fats inside a cake?
Recently I tried to bake a cake (Caprese) from:
ground almonds
butter
dark chocolate
sugar
eggs
I melted chocolate and butter, mixed all of this with whipped sugar yolks, and then... totally screwed ...
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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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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 ...
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Why would a recipe call for pouring boiling butter into egg-whites?
I made a sponge cake using a recipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
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Salted butter in toffee
What effects would using salted butter instead of unsalted butter have on a toffee recipe?
I'm using the basic
Equal parts butter and sugar
Heat to soft crack (285 F)
Poor into flat cooking sheet ...
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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?
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Water content of salted butter
It seems to be common knowledge among bakers that salted butter has a higher water content than unsalted*. How much higher?
And if there's a different amount of water, why does this nutritional data ...
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Getting butter from yogurt
The common way for taking butter from milk is to shake the cream captured from milk. There is also a traditional way to shake yogurt to separate butter. However, I was unable to find any instruction ...
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What is the best way to chip your butter when making biscuits?
I love biscuits and have made many. The one thing that gets me is cutting the butter. I have used several different approaches with varying degrees of success. What works for you.
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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 ...
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Butter in baking
Butter has a ridiculously low smoke point (120 to 150 °C). Cooking in burnt oil is not cool. However, it seems difficult to find baked dishes targeted at below 150°C..
Is butter acceptable in the oven?...