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why do we use cold butter nuggets in making sauce instead of soft butter ?

post #1 of 6
Thread Starter 

I need the answer please. :(

post #2 of 6

Because the sauce thickens as it cools when you add the liaison finale.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 6
Also, you're controlling the rate at which the butter melts into the sauce. This lets you incorporate it into the sauce without breaking and having a layer of butter float on the sauce.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 6

The above two posts describe the same phenomenon.

 

FWIW, the technique is called "butter mounting," or, in French, beurre monte. [Alas, my computer won't put an accent above the final "e"]

 

BDL

post #5 of 6
Yes, well, I don't speak technical french cooking. I speak for us lay folks.redface.gif
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 6

I also find that it enhances flavor and gives a nice glossy finish to a sauce.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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