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35

Well, frying means to cook in oil, so technically you can't. Fat also is delicious, so you'll lose something in the process besides just calories. If you are using teflon, ceramic, or some other non-stick, don't bring the heat up too much. Scrambling your eggs with milk will make them more fluffy, and I bet less likely to stick. Use (sigh) PAM or another ...


30

Butter and margarine freeze perfectly. I generally stock up during sales and thaw it as needed. You just have to make sure it's wrapped tightly in the foil, to prevent oxidation. It'll keep at least 6 months, probably more if you don't have a self-defrosting freezer. Thawing butter does take quite a while, however. I usually give a package a few days to ...


29

You can heat clarified butter to a higher temperature for two reasons -- you remove the milk solids, which can burn, and you remove the water, which will boil at 100°C and cause spattering. In baking, clarified butter's lack of water means that it can't develop gluten as you would with simple melted butter. It's actually more similar to other oils than it ...


26

Creaming puts the air bubbles into the mixture. The baking powder only helps enlarge the bubbles, not make them. In cookies the creaming plays another essential role, which is to help dissolve the sugar. To cream the butter keep it cool and do it for a few minutes (at 65°F, harder in the summer). It has recently been discovered that cookie dough is ...


24

Generally, you'll want to use unsalted. The amount of salt in salted butter can vary, so most recipes call for unsalted, and then have you add the exact amount of salt. Cake mixes have salt in them, so this would still apply.


21

It depends on the room temperature where you live. At 65F (18C) or below, butter is often barely spreadable and will last for weeks on the counter in a sealed container. At 80F (26C), it starts to get overly soft and doesn't last more than several days. Our family goes through about a pound / week and we've never had any issues with keeping a half-pound ...


21

If you want to turn your cold butter spreadable quickly, patience is about your only option. You can try microwaving it very briefly, and maybe on the "defrost" setting, but you run a strong risk of melting it too much. If I'm thinking of the same thing you are, a butter conditioner is really just a unit that allows you to keep your butter in the fridge but ...


21

Melt the butter and brush it on with a pastry brush.


18

To get your butter up to room temperature faster, you can slice it into very small pieces or grate it with a cheese grater and then leave it out in a single layer. It will get where you want it in around 10 minutes that way. You cookies taste better with room temperature butter because they have more air in them. When you mix the butter, sugar and eggs in ...


18

Butter and cooking oil are not interchangeable in every recipe. Butter actually has water in it, while oil is a pure lipid. This can cause problems with water-sensitive preparations, for example a choux paste (where the proper ratio of water to flour is extremely important) or anything using melted chocolate (where the water in butter can cause it to ...


18

There is some real science on this. See http://naldc.nal.usda.gov/download/15684/PDF When frozen to −20°C butter can last 1 year with no real change in quality


16

Poached eggs are a good healthy alternative to a fried egg. In my opinion they are nicer than fried eggs but they must be cooked with fresh eggs.


16

There are two things you care about when you are making a cake. First, ratio. Second, sequence. The ratio is a weight ratio. For example, a muffin batter has 2 parts flour, 2 pars liquid, 1 part egg, and 1 part fat. You can use different types of liquid to make different kinds of muffins. You can make any amount of batter you want, provided you use keep ...


15

Butter can go bad. The oils will go rancid if exposed to too much light and heat for too long. This accelerates the process of oxidation, which happens even if you keep the butter in the fridge. Even in the fridge your butter will eventually go bad. Personally I follow the dates on all packages. I do so with an awareness that they usually tend to be ...


15

Actually, the question should be "why do other dairy products spoil so fast?" If I remember correctly, the spoilage of milk is caused primarily by lactose, which breaks down into lactic acid over time due to the presence of Lactobacillus bacteria, which thrive in that environment. Butter is mostly fat, and fat does not go bad (it does eventually, but not ...


15

Basically, when recipies call for softened butter, they use the creaming method; the sugar and butter are mixed together in such a way that the sugar cuts little air bubbles into the butter. These little bubbles can add some extra puff to the cookies. If you melt the butter first, not only do you not have those air bubbles, but there's water in butter, so ...


15

Depending on brand, it is approximately 1 1/4 tsp per pound (US), or a little more than 1/4 tsp per stick (4 oz). For most applications, yes it is fine to substitute and adjust; you can just adjust the "salt to taste" step of your recipe in many cases. There are a very few uses (such as yeast raised dough) where you want to be more precise. I would not ...


14

In this Gordon Ramsey scrambled eggs video he uses a "knob" of butter. It appears to be about 2 Tbsp. I don't think it's intended to be a specific term. You'd never see "knob" used for baking, where exact amounts matter. When cooking, recipes tend to be a general guideline rather than a strict set of instructions.


13

A really easy way to make it can be found here, on Cooking for Engineers.


13

If the ice cream mix is setting up but tending to leave a buttery coating in your mouth the best thing would be to try cutting back on the cream and replacing it with whole milk or half & half. If it's a recipe that you've used in another machine with great success but it doesn't seem to in this one, it's probably a case of how long the frozen bowl is ...


13

Margarine has less fat than butter, but it doesn't give quite the same flavor as butter does. You also have to be careful what KIND of margarine you are using. Tub margarine has a higher water content and can ruin your baked goods and the stick margarine can have a lot of trans fats in it. If you really want to get detailed into the differences, check out ...


13

Yes, that should be fine. Plenty of people keep butter on the counter, so a couple days at below 50 is no big deal.


12

Clarified butter is rather simple to make. It's simply butter that has had the milk solids and water removed. It does last longer than regular butter, and can be stored for several weeks in the refrigerator. It also has a higher smoke point than regular butter, so you can use it when higher temperatures are called for without it smoking or burning. Slowly ...


12

The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming. My guess is that the small amount of proteins in the fruits create the foam. As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a ...


12

There's softened vs. melted ... From what you're describing, I'm not sure exactly which one you're refering to. For softened, unfortunately, the best way really is just to leave it out at room temperature for a few hours; if you're in a rush, cutting it into chunks, and placing it somewhere warm (near the stove, but not on it, and rotate the bowl it's in so ...


12

Hah, I get to cite my new copy of McGee's "On Food and Cooking" for the first time! There are several things going on here (all of which can be found in the 2004 edition of McGee, most on page 50). Firstly, as Nathan indicates in his answer, most of the liquid that is sold as buttermilk these days is in fact not "real" buttermilk, but so-called "cultured ...


12

I am skeptical that butter from yogurt is a thing. When yogurt is made the milk proteins denature and form a mesh that traps all the large molecules in the milk. Water, sugar, and some small molecules can come out but the fat never does- it's huge and tightly bound up in the gel. Even when yogurt is blended up the whey will separate out but the fat never ...


11

The question seems to have been more about food safety than whether it seems palatable. When the fat in butter decomposes (i.e. when the butter becomes rancid), it produces an unhealthy acid that actually inhibits mold growth. So, don't wait for your butter to mold to determine if it's gone bad. To follow strict food-safety guidelines, protect butter ...



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