I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can tak
My room mate's mom recently told us that butter manufacturers will use a lower quality cream in their salted butter because the salt will help preserve the butt
I tried making cultured butter today from a supermarket variety crème fraîche. For some reason the butter hasn't split from the whey although I've
I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need yo
I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to k
I'm looking to make a 'paleo version of Bearnaise Sauce. Can you substitute olive oil for butter when making Bearnaise sauce?
I made puff pastry dough. I rolled it out and cut into 8 rectangles. Then I put a stick of chocolate in the middle of each piece and rolled the dough to form a
http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see
I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. Th
I have had unsalted butter in the fridge for a while and used it from time to time. Now I realize that's it's been there for many, many months
I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter.
I am making buttercream icing, but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
I'm making sauce for chicken cordon bleu. The butter has shallots, parsley, mustard, salt and pepper. I put too much mustard into the butter. Can I fix this?
I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that
When cooks use butter in cooking for whatever recipe, what is its function? For example, if I add butter to a chocolate sauce which is made from heavy cream and
I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked t
I am making ice cream from this recipe:http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Up
I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I do
I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it
I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and