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

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8
votes
3answers
162 views

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.
1
vote
1answer
215 views

How does red wine butter impact the flavor of dishes?

I was looking for some ways to use up some older wine and red wine butter came up as a possible use. I see that it is supposedly pretty tasty on many meat-based dishes; how does the wine change the ...
19
votes
2answers
18k views

When baking a cake that calls for butter, should you use salted or unsalted?

I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference would it make??
5
votes
3answers
603 views

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 ...
3
votes
3answers
7k views

Most efficient technique to prepare milk and butter for proofed yeast?

I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the ...
1
vote
8answers
7k views

How to melt butter most conveniently?

Many cake recipes ask to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft enough for mixing in. Melting a piece of ...
2
votes
2answers
722 views

Can I still use butter that's been left out for 2 days?

I bought butter in 1/4 sticks (one pound box) and left it in my trunk by accident. It's been very cold 35-50° F (2-10° C) at night/day. It's been 48 hours. Can I still use it? It's still in it's ...
3
votes
3answers
18k views

what is the difference between butter spread and pure butter?

first of all, basically what is the difference? what are their uses and is there a big difference? for example is there a case where I should use pure butter for some things but never a spread or ...
15
votes
2answers
60k views

Can I always use butter instead of margarine when baking?

Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking? ...
14
votes
5answers
7k views

How do you correctly soften butter for spreading?

How do you correctly soften butter for spreading on bread? Is it simply a matter of leaving it at room temperature for a few hours, or do tools like butter conditioners do a better job?
5
votes
1answer
684 views

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 ...
7
votes
2answers
821 views

How do I cook shrimp in butter?

I want to cook shrimp in butter. My problem in the past has been that the butter burns if it gets too hot but the shrimp remains fishy if the butter does not get hot enough. Any advice?
17
votes
2answers
6k views

How does butter remain edible for so long without refrigeration?

My wife and I keep a stick of butter in the cupboard rather than the refrigerator. Even with just the two of us, it rarely lasts very long, but I'd say it may go as long as a week without ...
27
votes
13answers
97k views

How do I butter popcorn without making it soggy?

I've tried buttering my popcorn in the past, and it always turns out inconsistent. A few pieces will be soaked with butter, and others have no butter on them at all. Perhaps there is a way to get the ...
12
votes
13answers
434k views

Butter substitute for 1 cup of butter for baking

What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and also doesn't have trans fat). Update: ...
12
votes
2answers
27k views

Is it safe to eat butter after it has crossed its expiration date? Does butter ever spoil in fridge?

I just came back from a long trip and I was cleaning out my fridge, and I noticed that there is an expiration date on the butter. It expired about two months from when I bought it. The butter doesn't ...
12
votes
5answers
30k views

How much is a knob of butter?

I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice. So how much is it?
15
votes
1answer
3k views

What is the butter for in a jam recipe?

I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached. I ...
11
votes
3answers
11k views

How to know when to stop churning ice cream?

I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a ...
8
votes
3answers
2k views

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 ...
10
votes
4answers
1k views

Can clarified butter be used for beurre noir?

The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions: "In a skillet melt [...] four tablespoons ...
13
votes
7answers
14k views

In baking, can yoghurt replace butter?

By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were OK. Are there any cases where it's not ...
22
votes
17answers
38k views

Cooking an egg without oil or butter

I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it was a mess.
27
votes
2answers
5k views

What is the purpose of creaming butter with sugar in cookie recipes?

I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...
6
votes
4answers
687 views

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?
7
votes
6answers
19k views

Solutions for when heating chocolate and butter doesn't mix well

Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the ...
7
votes
5answers
369 views

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 ...
9
votes
4answers
12k views

Substituting butter for oil: Does it matter for baked goods?

When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins? Do I need to compensate for the ...
12
votes
4answers
1k views

Clarified butter? What should I know?

Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter. I haven't ever used or made it. Is ...
80
votes
11answers
35k views

Is it safe to leave butter at room temperature?

Is it safe to leave butter at room temperature? If so, how long is it safe to keep it out?