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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What is the shelf life of herbal ghee: at room temp, fridge, or freezer?

What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
Janice 's user avatar
2 votes
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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 ...
Divinus Oculus 's user avatar
1 vote
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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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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
1 vote
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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 ...
Hana's user avatar
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Shelf life of a Chocolate Product (incl. butter) - "Chocolate Salami"

I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable? I know the stability of ...
Adam B's user avatar
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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 ...
Frank van Wensveen's user avatar
1 vote
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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 ...
Robin Marella's user avatar
1 vote
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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 ...
Paul's user avatar
  • 131
1 vote
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Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
Josh's user avatar
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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