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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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-...
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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.
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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 ...
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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 ...
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Why is the butter and flour mixture used in cast iron pan recipes?
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):...
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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 ...
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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 ...
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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, ...
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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 ...
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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 ...
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Flavored Butter Sauce/Liquid
To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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)?
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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?
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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 ...
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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 (...
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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 ...
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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 ...
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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, ...
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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 ...
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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....
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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 ...
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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 ...
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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 ...
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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?
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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?...
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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 ...
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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 ...
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Can ghee replace butter in lemon curd?
My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
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Why homemade and certain artisan commercial butters have creamy texture but most commercial butters have oily texture?
Usually when you make homemade butter, and sometimes some commercial semi-artisan butters, for example french Isigny Ste-Mère Unpasteurised, the butter has a, what I would call "creamy" ...
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Can I make a buttercream using cacao butter?
My nephew have lactose allergy and I want to bake his birthday cake , were we live we don't have a lactose intolerance products but I found a cacao butter can I used to make buttercream frosting??
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Is there any substitute for butter (or oil) on puff pastry?
I tried to create puff pastry.
For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil).
Unfortunately, ...
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Reusing butter used as a frying agent
I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the flavours of whatever is being cooked.
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What purpose does adding oil/butter to thin pancake batter serve?
While I understand that adding melted butter or oil to thick, American-style pancakes improves the texture/crumb of the pancake, I have been wondering what the impact is on thin pancakes. Here are ...
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Coconut cream from coconut butter
How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here ...
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I added olive oil to my cake, but I haven’t baked it yet
The taste is so strong, and I haven’t even baked it yet.
How do I make it taste better?
I added it as a butter substitute... now what do i do?
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Has anyone ever made margarine out of butter? [closed]
It occurred to me that since margarine can be made by emulsifying fats with a suitable level of saturation with water to simulate butter, and clarifying butter is essentially just breaking the ...
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Creaming butter and sugar results in lumpy and grainy mixture
I was beating butter with sugar to make a cake. I used President brand butter (80% fat) and it was soft at room temperature before beating.
However, only after few minutes, my mixture started grainy ...
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Can I use soy butter instead of olive oil for baking vegetables?
I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc.
Can I use soy butter instead of olive oil?
Alternatively, what are some cheaper types of ...
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Melted vs softened butter in cake recipes
I was making Victoria sponge cake, and the recipe called for using softened butter, which should then be mixed with sugar using an electric mixer. I did not have an electric mixer, so I decided to ...
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