butter

If a recipe calls for clarified butter or you are frying in butter and want to keep the butter from burning, simply add a dash of olive oil to regular butter. It’s hard to distinguish the taste … [more]

The bakers’ creed says that ingredients for baking should be at room temperature before mixing. This general rule of thumb applies to ingredients such as eggs, butter and dairy. Eggs … [more]

If you do not have clarified butter when a recipe calls for high-heat saute cooking, substitute olive oil for ¼ of the whole butter. The higher smoke point of the olive oil will help prevent the … [more]

You should never substitute whipped butter for regular butter in baking. The reason why is that whipped butter contains 30 to 45 percent air. [more]

A French Sauce made of a reduction of white wine, vinegar, and shallots. French, meaning “white butter”. [more]

Butter heated until it is light brown. French, meaning “brown butter”. [more]

Butter heated untill it is dark brown and usually flavored with vinegar or lemon juice. French, meaning “black butter”. [more]

Clarified butter (also know as drawn butter) is butter with the milk solids separated and the water content evaporated. The remainder is a clear yellow butterfat that can be heated to much higher … [more]