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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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15 views

What is the science behind adding starch and other ingredients into cake batter? [closed]

What is the science behind adding one or more of the following ingredients into a cake batter: Starch Almond flour Olive oil Regular oil Room temperature butter or melted butter Egg separated into ...
1
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1answer
99 views

Can a steak be deep fried in clarified butter?

Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to deep fry with butter as this would impart ...
3
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1answer
124 views

Can I use butter in cookies the same if recipe calls for margarine [duplicate]

Can I use butter in a molasses cookie recipe instead of margarine I
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4answers
205 views

Make a buttery sauce less oily

There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily. Is there anything I can add that will fix some of the oil feel or is there a ...
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2answers
143 views

What’s the definition of “cultured butter”?

In my search for cultured butter I found butter that lists culture distillate or lactic acid as ingredients. Should these butters be considered cultured, even though the package nowhere actually ...
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2answers
171 views

Softened butter vs over softened butter

Many baking recipes call for “softened” butter. What is meant by term "over softened", as in many places it is written that " over softening causes flat cookies or hard dough" etc. Isn't softening ...
3
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2answers
97 views

Mixing Ghee with Other Ingredients

I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined ...
27
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9answers
11k views

Should I use salted or unsalted butter if the recipe doesn't specify?

When recipes call for “butter” but doesn’t specify “salted” or “unsalted”, which should I use? Does it matter?
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0answers
27 views

How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?

I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener as soon as it reaches its gelatinization ...
4
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1answer
187 views

Food industry: where does buttermilk go?

I've recently home- made butter. Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk. The fairly big amount of by-product/scrap, the buttermilk, due to: half ...
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1answer
76 views

name of the process of heating butter to give it the special aroma

One of common toppings for fruit pierogi and several other dishes, usually sweet, is butter that has been melted and heated on a skillet/saucepan until it got a somewhat deeper golden color, and a ...
3
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0answers
88 views

Vegan Alternative to Monte au Beurre?

I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce: Can I do a vegan monte? What alternatives could provide the same bind and richness? Been looking for a ...
3
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1answer
85 views

My cultured butter homogenised again after separating

I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to separate, drain, dry, etc. I don't own ...
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2answers
226 views

Why do Americans have butter in their rice? [closed]

I just read a few articles about cooking rice targeted at Americans ("take one cup of rice...") and in many comments people mentioned adding butter when they cooked rice. Why? Basic rice is cooked ...
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2answers
287 views

Oil substitution for butter in pastry recipe

I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no strength. I used rice oil and lite milk ...
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1answer
3k views

How long will a peanut butter sandwich last?

So, I made a peanut butter sandwich the other day but forgot about it and left it (wrapped in gladwrap) out in room temperature for 6 hours. (Brioche bun as the bread, peanut butter and butter) and I ...
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4answers
159 views

Why wine _before_ butter in shrimp scampi?

According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol ...
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0answers
70 views

Why does my store brand butter break apart

I've been buying my store brand butter for a while now. For the past while, I've noticed that when I open the butter and slice it, it falls apart in a chunky way. Sometimes as if there were a ...
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0answers
8k views

Is it safe to eat butter that have mold on the surface?

I have got a large chunk of butter, with some green molds growing on one surface only, with spots that are 1cm in diameter, and only like 3~4 of them total. the butter itself tastes and smells fine, ...
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0answers
75 views

Will a chocolate ganache change texture if we reduce or increase butter quantity?

I am making a passion fruit chocolate ganache that I've tasted in Paris. I have a Pierre Herme recipe with ingredients: 250g of passion fruit juice 550g of 40% cacao milk chocolate 100g of butter ...
1
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1answer
77 views

My baked cookies are crumbling [closed]

I bake these cookies every day but with varying results. It's a simple recipe where flour sugar and oats are combined and hot butter with baking soda are added. I sometimes add a little shortening to ...
3
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1answer
123 views

Buttery Chocolate chip cookies

How do I make chocolate chip cookies taste more buttery? I do use real butter (I have tried both salted and unsalted). Should I try a particular brand? European butter?
2
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1answer
86 views

Would this recipe really work

Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers including myself got a really dense cake ...
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3answers
228 views

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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2answers
103 views

How to prevent homemade butter from melting/separating under hot conditions

Please, I'm making homemade butter that will be kept and served at an outdoor event. What process/additive/ingredient can I add to preparation that will prevent the butter from separating or melting ...
9
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2answers
571 views

Why add baking powder when creaming sugar and butter?

A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that took me back was that the recipe called ...
4
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1answer
701 views

Butter and Butter Flavored Shortening

I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the shortening. Should I reduce the amount of ...
2
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0answers
628 views

adding peanut butter to a recipe

Ok, so I saw another question answered here that said: Natural Peanut butter is about 50% fat, butter is about 80% fat. If you want to maintain the original amount of fat in the recipe, you would ...
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1answer
171 views

What is the role of butter in mash gravy? [closed]

I am making a gravy for mashed potatoes. Looking at recipes online, I have found that a few of them don't require any butter, while others use them to varying ratios (to broth/water) What is the ...
3
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1answer
1k views

How/when is salt added to commercial salted butter?

This is surprisingly hard to find with Google. The Wikipedia article does say: Either granular salt or a strong brine are added to salted butter during processing. but there's no citation provided,...
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2answers
340 views

Can I melt butter to make compound butter, and subsequently refrigerate?

I want to make compound butter using my powerful blender. I am having trouble doing this with solid or soft butter because the blender cannot create a vortex and mix as well compared to blending with ...
5
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2answers
778 views

What is the difference between “European Butter” and American butter?

I am in America, recently I noticed in my grocery store in the last year or two that there is a type of butter called "European Butter". Is "European Butter" really different from regular butter, yes/...
1
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0answers
218 views

Butterscotch Sauce consistency

I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the ...
4
votes
1answer
189 views

Recipes say not to boil butter for beurre monté - why?

I made butter poached lobster tail today. Every recipe on the internet warns not the boil the butter when making the beurre monté, otherwise the butter will separate. No recipe explained why this is ...
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4answers
5k views

How to liquify butter — and keep it liquid?

Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any solution on the web. Everything seems to ...
2
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1answer
92 views

Butter cake creaming method

I am living in Asia and it's summer here for all year long. I realised that my butter tends to melts very fast when I am doing creaming method. Will the melted butter affect the texture of my cake?
4
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1answer
824 views

Can you use both melted and creamed butter for cookies?

I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to make a cookie thats mostly thin and very ...
6
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2answers
2k views

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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1answer
1k views

What is the right consistency for ghee?

Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (...
2
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3answers
219 views

When do you add spices to homemade butter?

I have looked up many homemade butter recipes. I know how to make plain butter. I have seen some recipes with herbs added and other seasoning. They don't say when to add the seasonings. Do you add ...
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1answer
78 views

Can I add seasoning to the beurre manie?

I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry to the mixture and then add it to the ...
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6answers
3k views

How can I break an emulsion making carotene butter?

I am making carotene butter by mixing clarified butter and carrot juice. The idea is that I now need to separate the carotene infused butter from the juice. The only problem being that they are very ...
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1answer
80 views

How to increase butter fat prior to browning?

I like to create recipes utilizing Brown Butter however when I am in other countries outside the USA the butter fat is lacking. May I add heavy cream to the local butter to increase the fat solids ...
3
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2answers
455 views

Butter spatters more than others

I usually use one kind of unsalted butter from the grocery store but my wife bought another brand for no known reason. I heated a tablespoon in a pan today and noticed it spattered far more than my ...
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2answers
2k views

Making hashbrowns with butter?

I'm wondering if anyone has had success with hash browns by the way of butter. I've read certain sources claim that it's OK to use butter, some suggest only using it with oil, but I detest the flavor ...
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0answers
48 views

My butter is cold and hard, and I need to make a sandwich [duplicate]

Whoops! I need to make a buttery sandwich in ten minutes but I just realised my only butter is in the fridge. Short of nuking the butter and pouring it on the bread, any practical advice?
2
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1answer
219 views

How to soften homemade butter [duplicate]

I like to make homemade butter from cream using a churn, but it's super super stiff and I can't spread it on food without ripping it apart. Is there something I can add to make it softer? I tried ...
4
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1answer
1k views

How to mix butter with meat

I work in a burger factory and I have a question about a product we are trying to produce. We want to create a burger patty with butter in it. But when we mix all the ingredients (mostly ground meat ...
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3answers
5k views

Why do you need raw milk to make butter?

I was reading about making butter at home and all the recipes called for raw (I presume this means unpasteurised) milk. Why is this? They also said to wait for the cream to separate from the milk. I'...
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3answers
297 views

What causes butter to “hiss” in the frying pan until I shake it?

When frying an egg, I drop about a tablespoon of room temperature butter in the frying pan and turn it on medium flame. As it's melting, it starts to make a hissing sound, and bubbles a bit. Then, I ...