I know that the general rule is that you can use half the amount of butter or oil a recipe calls for and replace the other half with applesauce. My question is,
I am making cookies and accidentally added my butter directly into my dry ingredients. Now I have chunks of butter and dough that is basically powder. Is the
I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water. However, I ca
Several years ago, a friend from Ethiopia suggested I try butter in my coffee. He said it reduces the bitterness. It did and is now my favorite way to drink i
I used a manual butter churn for the first time and made delicious butter. Yay! And it left behind something that resembles milk... It's lighter than the heavy
I was making sugar cookies andI had a baggie that had about 1/2 cup or more of baking soda in it but I thought it was powdered sugar so I added it to my butter!
I am trying to make a stable buttercream and I am using butter and shortening [in the UK we call it trex or cookeen]. However, in this cold weather the fats a
When frying an egg, I drop about a tablespoon of room temperature butter in the frying pan and turn it on medium flame. As it's melting, it starts to make a his
I was reading about making butter at home and all the recipes called for raw (I presume this means unpasteurised) milk. Why is this? They also said to wait fo
I work in a burger factory and I have a question about a product we are trying to produce. We want to create a burger patty with butter in it. But when we mix a
I like to make homemade butter from cream using a churn, but it's super super stiff and I can't spread it on food without ripping it apart. Is
I'm wondering if anyone has had success with hash browns by the way of butter. I've read certain sources claim that it's OK to use butter, some suggest only us
I usually use one kind of unsalted butter from the grocery store but my wife bought another brand for no known reason. I heated a tablespoon in a pan today and
I like to create recipes utilizing Brown Butter however when I am in other countries outside the USA the butter fat is lacking. May I add heavy cream to the lo
I am making carotene butter by mixing clarified butter and carrot juice. The idea is that I now need to separate the carotene infused butter from the juice. Th
I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry
I have looked up many homemade butter recipes. I know how to make plain butter. I have seen some recipes with herbs added and other seasoning. They don't say wh
Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the sam
In yesterday's Game of Thrones episode ("Stormborn"), Arya Stark compliments the young character Hot Pie's most recent pie. He replies The secret is brownin
I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to mak