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

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-2
votes
1answer
126 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 putting in the butter & starting to mash some of the potatoes, I ...
1
vote
2answers
84 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 ...
2
votes
3answers
859 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, ...
2
votes
1answer
478 views

Butter separation in english toffee candy

I've read recently some articles about English toffee candy and the issue of butter separation was mentioned there. I am looking for further information abut this phenomenon (what causes this ...
5
votes
4answers
441 views

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 ...
1
vote
4answers
266 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 ...
0
votes
4answers
2k views

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 ...
4
votes
1answer
48k views

What can I substitute for vegetable oil in a recipe?

Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe calls for 1/3 cup vegetable oil. ...
19
votes
2answers
16k 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??
0
votes
0answers
37 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?
12
votes
5answers
26k 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?
8
votes
3answers
889 views

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 ...
0
votes
1answer
37 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
2answers
1k 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 ...
3
votes
2answers
6k views

Why does my butter icing melt so quickly?

I've been making cupcakes for a while now and I use butter icing. They come out pretty and taste nice, but they melt so quickly. Sometimes it's impossible to pipe, because the icing goes so sloppy. ...
9
votes
4answers
670 views

How to evenly spread butter in each square of a waffle?

We made large Belgian-style waffles tonight and I found it incredibly difficult to evenly spread the butter in each square. In fact, it was so time consuming, by the time I was done, the waffle was ...
13
votes
1answer
55k 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? ...
12
votes
13answers
387k 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: ...
-1
votes
1answer
107 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 ...
1
vote
2answers
112 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 ...
78
votes
11answers
31k 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?
5
votes
3answers
811 views

Should ghee be kept out of light?

I have ghee in clear glass jar on a shelf in my kitchen, would it keep for longer if I try to store it in a dark place? Does light speed up oxidation?
5
votes
4answers
6k views

Why is butter usually labeled “Sweet Cream”?

Most (or even all?) butter found at the grocery store is labeled "sweet cream". Is there a distinction between this and another type of cream, and if so, what is it?
7
votes
1answer
4k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
3
votes
4answers
4k views

Can ghee be used instead of butter in dessert recipes?

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy ...
13
votes
3answers
4k views

Use Avocado instead of Butter to bake a cake?

This may sound extravagant, but I have tried a very nice chocolate pudding made of avocado, chocolate, and some other ingredients. You could not tell there was avocado in the pudding and the texture ...
26
votes
4answers
6k views

Does freezing butter or margarine change the properties?

I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could be undesirable when cooking? Update: ...
5
votes
3answers
582 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 ...
2
votes
2answers
119 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 ...
1
vote
1answer
366 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?
13
votes
7answers
13k 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 ...
3
votes
3answers
4k 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
169 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. ...
1
vote
3answers
291 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 ...
5
votes
3answers
6k views

Could I add butter to single cream to make whipped/double cream?

I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? ...
3
votes
3answers
488 views

Buttermilk + Butter =?

Watching an episode of Alton Brown's "Good Eats" (episode: House of the Rising Bun) and AB is demonstrating a recipe for cinnamon rolls. In the "wet" mix he includes both buttermilk and butter. Now, ...
5
votes
2answers
24k views

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?
3
votes
2answers
1k views

How should I store herb butter?

I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy. I've read this question, which seems to indicate that ordinary butter should keep safely for weeks ...
2
votes
1answer
113 views

Minimizing or Controlling the Flavor of Infused Butter

When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a cannabis butter, but to maximize it's ...
1
vote
2answers
506 views

When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?

I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to ...
2
votes
2answers
1k views

4 tablespoons of butter is how many tablespoons of coconut oil

I am making macaroni and I need 4 tablespoons of butter, but I don't have any butter. I am going to use coconut oil as a substitute but do I use the same amount of oil as butter? Or should I use ...
7
votes
5answers
537 views

Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always ...
2
votes
2answers
271 views

Made oven ghee - what is the liquid at the top of my cold ghee?

Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight. ...
9
votes
4answers
9k 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 ...
7
votes
6answers
17k 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 ...
3
votes
3answers
1k views

Why is my toffee grainy in cracker-toffee “Crack”?

I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cup brown sugar Cook for 2-3 minutes ...
27
votes
2answers
4k 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 ...
5
votes
2answers
408 views

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 ...
4
votes
2answers
425 views

How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?

The recipe is for cookies. Recipe asks for salted peanuts and unsalted butter while I have the unsalted peanuts and salted butter. Nutralite Table spread: ...
1
vote
8answers
6k 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 ...