Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out?
Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter.
When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins? D
When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian. Is it just a personal preference thing, or does it matter
Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work wel
Has anyone tried it before and how was the result? What are the steps and what ingredients and kitchen tools do I need?
I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortuna
I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it wa
By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were
The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions: "In
From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter. I used br
I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, th
I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice. So how much is it
I just came back from a long trip and I was cleaning out my fridge, and I noticed that there is an expiration date on the butter. It expired about two months fr
What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and a
I've tried buttering my popcorn in the past, and it always turns out inconsistent. A few pieces will be soaked with butter, and others have no butter on them at
My wife and I keep a stick of butter in the cupboard rather than the refrigerator. Even with just the two of us, it rarely lasts very long, but I'd say it may
I want to cook shrimp in butter. My problem in the past has been that the butter burns if it gets too hot but the shrimp remains fishy if the butter does not ge
How does a butter crock work better than a plastic or ceramic butter dish? I can see how the water and stoneware would slow the butter's response to ambient
How do you correctly soften butter for spreading on bread? Is it simply a matter of leaving it at room temperature for a few hours, or do tools like butter cond