I am living in Asia and it's summer here for all year long. I realised that my butter tends to melts very fast when I am doing creaming method. Will the melted
Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any solut
I made butter poached lobster tail today. Every recipe on the internet warns not the boil the butter when making the beurre monté, otherwise the butter
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in i
I am in America, recently I noticed in my grocery store in the last year or two that there is a type of butter called "European Butter". Is "European Butter" r
I want to make compound butter using my powerful blender. I am having trouble doing this with solid or soft butter because the blender cannot create a vortex an
This is surprisingly hard to find with Google. The Wikipedia article does say: Either granular salt or a strong brine are added to salted butter during proc
I am making a gravy for mashed potatoes. Looking at recipes online, I have found that a few of them don't require any butter, while others use
Ok, so I saw another question answered here that said: Natural Peanut butter is about 50% fat, butter is about 80% fat. If you want to maintain the original
I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the short
A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that
Please, I'm making homemade butter that will be kept and served at an outdoor event. What process/additive/ingredient can I add to preparation that will prevent
I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on t
Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers in
How do I make chocolate chip cookies taste more buttery? I do use real butter (I have tried both salted and unsalted). Should I try a particular brand? European
I bake these cookies every day but with varying results. It's a simple recipe where flour sugar and oats are combined and hot butter with baki
I have got a large chunk of butter, with some green molds growing on one surface only, with spots that are 1cm in diameter, and only like 3~4 of them total. th
I've been buying my store brand butter for a while now. For the past while, I've noticed that when I open the butter and slice it, it falls apart in a chunky
According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic sli
So, I made a peanut butter sandwich the other day but forgot about it and left it (wrapped in gladwrap) out in room temperature for 6 hours. (Brioche bun as the