New Posts  All Forums:Forum Nav:

Butter !!!

post #1 of 10
12/18/04 at 5:52am
Thread Starter 
Just wondering what everyone's favorite way to use butter is ? :chef:
Reply
post #2 of 10
12/18/04 at 12:12pm
spread on america's test kitchen's rustic country bread. also, mounting sauces.
Reply
post #3 of 10
12/18/04 at 7:41pm
Mmmmm.... good question!

Hollandaise sauce!!!!!! :lips:
To make a slow-fried, basted egg
Plastered on matzo
To add a nice crust to a good steak
Shortbread
Reply
post #4 of 10
12/19/04 at 4:42am
My absolute favorite is to spread it cold on hot potato bread fresh out of the oven.

Forget mounting sauces, it's a sauce all by itself! Beurre Blanc! Yeah I know, out of style, I'm showing my age.
Reply
post #5 of 10
12/19/04 at 8:09am
Euro butter (unsalted) with a sprinkling of salt on great warm crusty bread or crunchy baked potato....you know when you bake um high and long so the outside is hard and crispy and the inside is soft and fluffy.
Burre Blanc, my fav
Reply
post #6 of 10
12/19/04 at 8:35am

Gralic Bread!

I love to make buttery, yummy garlic bread, using a whole bunch of different herbs to give it a great flavor and taste! :lips:
Reply
post #7 of 10
12/19/04 at 11:12am
The best use for butter has got to be mashed (whipped) potatoes!!!! Im not talking your little bit of butter mixed with your milk or cream. Im talking tons of butter. When I make mashed potatoes, after I boil them I pop them in a low oven briefly to drive off even more moisture thus allowing me to add more butter. Then I add as much butter as the potatoes can take, without getting oily or greasy, and then and only then heavy cream to help smooth out the potatoes. We are talking mashed potatoes rich enough to clog an elephant's arteries!!!
A close second is spreading butter on a crusty loaf of country style bread and tying for 3rd place is making garlic bread and for spreading on just picked corn on the cob, in the peak of season.
Oh man.....now Im hungry. Time to get offline and go raid the fridge. Bye! :D
Reply
post #8 of 10
12/19/04 at 2:32pm
any type of flavored butter on a steak right off the grill
Reply
post #9 of 10
12/19/04 at 7:12pm
A whole cube of hot melted butter with minced garlic and crushed Dindicut peppers poured over Orville Redenbacker's popcorn freshly popped and not microwaved. The latter just doesn't get it.

What's cholesterol, pray tell? :eek:
Reply
post #10 of 10
12/20/04 at 5:25am
I'm not a big butter user but around this time of year, butter cookies.

Shortbread, linzer, almond balls, spritz...all butter, no shortening or margerin. I also love using butter flavored with roasted garlic for garlic bread or garlic mashed potatoes. My favorit thickening method is beurre marnie (kneaded flour and butter, uncooked). Too bad my family dosn't like butter ( :eek: BLASPHEMY) so I don't get a chance to use butter a lot.

An old dish my uncles use to make during the christmas season...

1 can corn
2-3 tsp butter
1.5 - 2 cups bread crumbs (fresh or packaged)
salt + pepper

toast the bread crumbs in a frying pan over med heat.
add butter and continue toasting till golden brown.
heat up corn in a seperate pot, drain excess liquid.
mix in the bread crumbs with the corn, season tt. Spices optoinal
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum