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How Long Will A Compund Butter Last? - Garlic Butter

post #1 of 12
Thread Starter 

How long does it keep? Store bought is all soy oil and margarine, I want mine to be real butter and garlic not powder. So any help or recipes wood be great. Saw this video on YouTube, what do you think of his technic?
 

post #2 of 12
Frozen, it'll keep several months at least.
post #3 of 12
Thread Starter 
Quote:
Originally Posted by ChrisLehrer View Post

Frozen, it'll keep several months at least.[/quote,

So frezze in smaller batches, how long in the fridge? Would roasted garlic be better than raw also would roasting the garlic in a air fryer be easier just seal garlic in foil.
post #4 of 12
A compound butter should keep 2-3 months in a home freezer pretty much regardless of technique. If you need to keep it a lot longer than that you'll have to process it somehow. I can't imagine why you'd want to, though: garlic is always available.

Be sure to keep compound butters sealed against odors and light. Fat doesn't do well with those.

I suggest making a fat wax paper roll of your butter and putting that in a resealable plastic bag. When you need some, just cut it off the roll.
post #5 of 12

Just make sure to get your butter to room temperature.  Don't forget to use salt and pepper too, though the guy in the video uses salted butter so make sure it's in there one way or another.  I don't see the point in using dried herbs, because I always have those on hand and if I need to use garlic butter then I can just sprinkle some dried herbs on it when it's time to use it.  So I use fresh parsley and chives, maybe some oregano.  But not basil because that is too pronounced and doesn't go with all the dishes I'd want to use it for.  But that is just personal preference, you can make compound butter with any herbs and spices you choose.

 

I tried my best to sit through this video but the guy is overcomplicating a fairly simple procedure.  Chop the herbs by hand or in a food processor, making sure that they are clean and very dry (no water droplets!).  I find that a microplane minces garlic quickly and easily without all the time-consuming knife work this guy is employing.  And if your butter is at room temp there is no need to massage the butter on the board like this - a good spatula will suffice.  

 

Also, once you make your butter log I suggest you chill it in the fridge before freezing.  

 

Quote:

Originally Posted by ChrisLehrer View Post


I suggest making a fat wax paper roll of your butter and putting that in a resealable plastic bag. When you need some, just cut it off the roll.

 
I do the same, keeping it in a nice thin tube it is easy to store and easy to cut off a slice whenever necessary and it thaws quickly.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 12
Thread Starter 
Using a grader for the garlic was going to be my next question., glad you said something. It was kitchen aid chef chopper vs grader, I figure choper would mince but grader would get the garlic juices flowing.

Thanks everyone
post #7 of 12
@Dagger : you're way over-thinking this. Seriously. Soft butter, salt, fresh herbs/garlic, possibly a little wine. Mix. Freeze.

Chop the herbs however seems most convenient. If using leafy greens such as basil, blanch them briefly first and shock in ice water so they stay green.

Stop worrying about the right or best way and just do it. This isn't something about which you have to be precise and finicky.


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post #8 of 12

BEAUTIFUL ... 

Quote:
 Stop worrying about the right or best way and just do it. This isn't something about which you have to be precise and finicky.

Absolutely Beautiful.

 

 

 

 

 

Sent from my iMAC keyboard using My fingers.

 

"We work in kitchens ... It ain'te rocket surgery."

post #9 of 12
Thread Starter 
Made some this morning using my Chimay butter from Belgium and Provence herb blend. Now in thr fridge harding up, forgot how strong and sticky raw garlic is. Been using the pre chopped bottles. Can you keep garlic ear in the fridge and if so should it be wraped? One thing I did was mash the garlic like in the video because not a fan bitting into raw chunk.
post #10 of 12

I mixed butter #1 with raspberry powder. #2 with basil powder, #3 with maple powder two years ago, put them in 1# plastic, 'natural' tubs, stuck in freezer for about 3-4 months, now in fridge for the last year and the butter is still good. 

post #11 of 12

Sugar is a nice additive too, there is a wonderful little restaurant in Fairhaven MA called Margarets, the owner/chef always always serves the butter whipped butter sugar.  And like Experimentor I find CB lasts a very long time in the fridge, with garlic anyways.

post #12 of 12
Quote:
Originally Posted by Rick Alan View Post
 

Sugar is a nice additive too, there is a wonderful little restaurant in Fairhaven MA called Margarets, the owner/chef always always serves the butter whipped butter sugar.  And like Experimentor I find CB lasts a very long time in the fridge, with garlic anyways.

oops, i forgot, yes I added powdered sugar, which might be the reason it's kept so long? 

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