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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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Is coconut oil the most saturated plant-based oil?

Looking through the oils that can be used to make soaps on LyeCalc.com, I saw that coconut oil has a very high saturated fat content: 77%! Cow butterfat is comprised of only 53% saturated fat. Is ...
Geremia's user avatar
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0 votes
1 answer
131 views

How long are standard sticks of butter in the USA?

There are two standard lengths of butter (meaning the sticks that say they are about 0.5 cups each). According to a websearch of mine, the shorter one is said to be popular on the west coast of the ...
Brōtsyorfuzthrāx's user avatar
1 vote
1 answer
133 views

Swiss buttercream being runny and unusable for cake decoration

I followed a recipe to make swiss buttercream: 5 egg whites 200 gr sugar 225 gr butter (Bain-marie to dissolve sugar) Beating egg whites until stiff peaks form and gradually adding the softened butter ...
Gigili's user avatar
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4 votes
3 answers
1k views

Making shortcrust pastry ahead of time

I'll be making a quantity of savoury shortcrust pastry, using the classic 2:1 flour to butter ratio which will be used to make Cornish pasties. This will be for a total of 900g of pastry. The recipe ...
Rob's user avatar
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0 votes
1 answer
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Precooking flapjacks using water

I have been trying to find a low fat/butter flapjack recipe and have made the following observations. The majority of recipes call for flapjack oats to be mixed with melted butter and/or other fats ...
Diu.Lei's user avatar
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1 answer
77 views

Regarding brown butter n sugar and egg mixture

I whisked melted brown butter with sugar and eggs because I had to make cookies but due to some emergency I couldn't mix the flour n had to keep the butter sugar and egg mixture in the fridge ...
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1 vote
0 answers
101 views

Is there any trick to cleaning up after grating frozen butter?

I grated frozen butter for the first time today, to make a streusel topping. It worked much faster than my usual method of cubing and cutting in. However the cleanup felt wrong. I used a paper towel ...
Dacio's user avatar
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7 votes
2 answers
739 views

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 ...
Robin Betts's user avatar
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1 vote
1 answer
227 views

Buttering bread using silicone cooking brush

I have a bowl of melted butter and I'm trying butter some bread, but after repeated attempts I notice that no amount of substantial butter is being transferred on the bread. Is the silicone brush ...
Babu's user avatar
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1 vote
2 answers
234 views

Add butter cubes into sugar and egg mixture. Can food processor cream the butter in this situation?

I accidentally added butter cubes into egg & sugar mixture and it turned out grainy and unable to incorporate.I was trying to salvage the cookie dough by adding all of the mixture into food ...
Perseus's user avatar
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8 votes
1 answer
2k views

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 ...
Greybeard's user avatar
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5 votes
2 answers
272 views

Using Butter in Enriched Bread Dough - any differences between soft vs melted?

I live in northern NY and my kitchen is cold a great deal of the year - so mixing butter into bread dough takes much longer and typically leaves large chunks of butter in the dough. I often have to ...
Jos's user avatar
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1 answer
87 views

Much info on web talks about the percents of fat in butter determine the flavor/aroma of its. Why does all ghee smell the same of nutty aroma? [closed]

Do you think only the percents of fat helping to make flavor of butter? Do you think that "milk solid" contributes a major part in the flavor? https://www.thehealthyjournal.com/faq/why-does-...
Jason Brown's user avatar
2 votes
1 answer
152 views

Is all clarified butter/ghee made from different brands of butter having the same of flavor? Or not?

I know the difference of the taste of many butter brands, but if you cook each of it into clarified butter. Does It still keep the difference of flavor/aroma/taste for each.
Jason Brown's user avatar
1 vote
1 answer
191 views

Did I just get butter out of a milk centrifuge?

recently I bought a milk centrifuge like this: I processed whole cow farm milk in this and it separated the cream from the milk. Or so I thought, after letting the cream rest in the fridge, it was ...
neydroydrec's user avatar
13 votes
1 answer
5k views

Why is the outside of grilled cheese buttered?

Most grilled cheese recipes call for the outward faces of bread to be buttered, while the inside faces have the cheese inserted. However, this tends to cause your hands to become very oily when eating ...
thesilican's user avatar
3 votes
1 answer
1k views

Usage of butter and flour mixture in cooking

Consider this recipe and this one. In both butter and flour is mixed before cream is added. What is the idea behind mixing flour and butter? Here are quotes of the relevant parts (in case of link rot):...
Babu's user avatar
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1 vote
1 answer
144 views

Are there advantages to pre-chilling flour before mixing into pies and biscuits?

Whenever I make pies or biscuits, I'm obsessed with maintaining the solid, cool state of the butter. In all seriousness, I would do the entire mixing/shaping process (before baking) in a walk-in ...
nate's user avatar
  • 377
27 votes
14 answers
11k views

Is there a trick for softening butter quickly?

I often don't realize a baking recipe requires softened butter until after I start adding in the other wet ingredients and it's too late to wait for butter to soften the normal way (with time). So, I ...
JMann's user avatar
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0 answers
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Is buttercream supposed to be piped straight away?

It took me a couple of attempts before I properly beat my butter and made fluffy buttercream for my eclairs (the filling is whipped butter plus condensed milk per my recipe). I put it into the fridge, ...
Sergey Zolotarev's user avatar
1 vote
1 answer
433 views

Spread butter flavored with brown butter is too grainy. How to make it silky?

A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home. So I started by cooking brown butter that I filtered. I then ...
nowox's user avatar
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0 votes
1 answer
147 views

Looking for a butter dish with space for spreader

This is a very specific question 😂. I like to keep room temperature butter in a small dish to spread on bread or drop into my cooking. I always keep a knife or spreader nearby that I reuse for the ...
canary_in_the_data_mine's user avatar
2 votes
4 answers
394 views

Flavored liquid butter

A local Chinese restaurant has a Mongolian bar where they cook the food you choose in flavored sauces of your choice. I enjoy the butter garlic sauce. It is liquid & looks like oil, and is stored ...
Danielle's user avatar
3 votes
1 answer
1k views

Water concentration of butter post-melt

Perhaps this is different for various kinds of butter and of course the temperature that is applied to it... Most (USA-generated, I assume) butter is ~18% water. Without approaching the steaming ...
nate's user avatar
  • 377
8 votes
1 answer
2k views

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 ...
Chamkey's user avatar
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18 votes
1 answer
2k views

Making butter at home

I decided to make home made butter. I haven’t done this since I was a kid. We shook the jar until the liquid separated. I wasn’t sure if this meant it was done or not even though I kept reading the ...
Amanda's user avatar
  • 189
2 votes
1 answer
274 views

Substitutes for yak butter in butter tea

I'm interested in making the sort of butter tea drunk in the Himalayan regions. However, one of its key ingredients, yak butter, is not commonly available in Europe where I live. What can I ...
Psychonaut's user avatar
2 votes
1 answer
3k views

Can I use an immersion blender instead of a mixer to cream butter?

I have an old box of Koopman's Oud-Hollandse Appelkaneel cake mix. The recipe calls for you to whip some butter using a mixer before adding the cake mix and eggs. Then it should be beaten some more ...
nick012000's user avatar
  • 1,044
6 votes
3 answers
1k views

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)?
Valerie's user avatar
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10 votes
3 answers
8k views

Is adding butter to caramel sauce essential?

I doubt that omitting butter in caramel sauce will have a significant effect on the texture or the taste of the caramel sauce. May I know about the reasons of adding butter inside? The aim of the ...
ho ho ho's user avatar
  • 103
7 votes
2 answers
484 views

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 ...
kitukwfyer's user avatar
  • 5,229
0 votes
2 answers
146 views

dissolving sugar in chocolate truffels

200g of molten butter, with 1.5 cups of sugar; nearly half an hour of mixing on medium-low heat barely persuaded sugar sand to half-dissolve, with a couple of tablespoons of water poured in. Once 1 ...
st21's user avatar
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1 vote
1 answer
305 views

how many grams of butter can be absorbed by 5 egg yolks?

my 5 egg yolks absorbed 75grams of butter today. finished product felt like it can absorb more fat. what's the maximum it can absorb? anyone else experimented?
HABALABALU COMING FOR THEBOOTY's user avatar
5 votes
4 answers
2k views

What kind of butter do restaurants like olive garden use for their pasta?

I am trying to make pasta at home that tastes like Olive Garden pasta (which I have with butter instead of alfredo). I believe that the reason that my pasta doesn't taste the same is because of the ...
Andrew Murdza's user avatar
6 votes
1 answer
185 views

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 ...
ZloeAloe's user avatar
0 votes
2 answers
156 views

what reasons would you give regarding the unsuitability of butter for deep frying? [duplicate]

If a student brought butter to your class for use for deep frying food, what reasons would you give regarding the unsuitability of butter for deep frying?
Nafiza Banu's user avatar
8 votes
1 answer
581 views

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 ...
ryan's user avatar
  • 183
10 votes
2 answers
2k views

How to make coffee-infused butter?

What are some ways to make "coffee-infused butter"? By that I mean cow butter but injected with espresso, somehow. Essentially, produce a block of butter with strong coffee flavours in it (...
Sridhar Ratnakumar's user avatar
0 votes
2 answers
838 views

Can one use butter to replace cream or milk in drinks?

While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an ...
Lawtonfogle's user avatar
4 votes
1 answer
267 views

What are the mechanics of raw milk and products made from it?

I'm stuck in a bit of a strange predicament... As many of you know, getting access to raw milk is a problem for many in the Western world, whereas information is abundant. Yet, here I finally am with ...
Ruslan's user avatar
  • 143
1 vote
1 answer
761 views

Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me

I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, ...
Cindy's user avatar
  • 11
2 votes
1 answer
186 views

Different ways of making the gravy in butter chicken.. which is better?

Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then ...
Surya 's user avatar
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1 vote
1 answer
292 views

Ghee vs. butter in Indian curries

It seems that butter is not good for frying things over high heat because it can burn However it IS widely used for sauteeing in many cuisines, and works well. I looked at the cost of butter, which e....
thelawnet's user avatar
  • 1,103
3 votes
1 answer
911 views

Is creamed butter stable for mid or long term storage?

I find creaming butter a pretty annoying process. I would like to make lots of it at once and aliquot for later use. Is creamed butter less stable than butter? You wouldn't think so because you are ...
Brenlla's user avatar
  • 131
3 votes
1 answer
2k views

What is enzyme modified butter fat?

Does anybody have a clue? This is an ingredient listed on a dinner package. Fortunately it is near the end of the listed ingrediets list. All I can find using google is that the enzyme modified means ...
Sedumjoy's user avatar
  • 854
1 vote
0 answers
398 views

How do I keep my butter based syrup or sauce from separating?

Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirring, the consistency is never the same and the taste ...
Jaclyn Robinson's user avatar
2 votes
1 answer
2k views

Butter made out of pasteurized cream?

I got a pat of "butter" today at a restaurant and the wrapper said that it contained "pasteurized cream" and salt. Is pasteurized cream the same thing as butter?
Drisheen Colcannon's user avatar
5 votes
1 answer
832 views

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?...
Vorac's user avatar
  • 399
5 votes
1 answer
2k views

Re-heating beurre blanc without splitting

Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I ...
Moscoffier's user avatar
1 vote
2 answers
2k views

What causes some fish to get texture like mashed potato suddenly?

Sometimes a fish I cook disappointingly becomes of a mushy texture like mashed potato. One particular species where this seems to happen very easily, is Lethrinus miniatus: sweetlip emperor (also ...
lowtoxin's user avatar
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