I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of se
Recently I made paneer (cottage cheese) butter masala following the recipe here. However the taste was a bit off with the smell of butter. The butter had 3 mon
Generally when I cook I use extra virgin olive oil for both meat and vegetables. While watching a cooking show they mentioned using butter instead of oil to gre
Earlier today, I defrosted two different sticks of butter from my freezer. Both tasted sour. Neither had expired. The manufacturers were different, so it wasn't
I made up some basic icing for biscuits: icing sugar + water. I have a lot leftover and was wondering whether there was a way to turn it into a buttercream ic
I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe
I have a lot of leftover double cream and I was wondering if I could substitute it instead of butter in a biscuit recipe? I know it's a different consistency, s
Going out to bulk buy tomorrow and stock up on a few things Butter being one of many. How long can butter be stored in the refrigerator? We wa
I made a peanut butter cake, but it had too much oil. I used a recipe I'm familiar with, but added peanut butter to it. I used natural peanut butter (only conta
When making clarified butter you get a bottom layer of milk solids, the center layer of clarified butter, and the top layer of foam. What is in the foam? Does i
I have a coconut pie recipe that uses 1/2 cup butter and 3 eggs. Could I replace some of the butter with condensed milk? Any other substitutes besides margari
Can Parkay Spray be used in place of melted butter for baking muffins to reduce calories?
I'm a little unsure what the difference is between the two. I found a banana bread recipe that specifically called for the use of sour cream for the batter as o
Recently made butter in my stand mixer. Squeezed it dry and rinsed it before kneading in sea salt. However, when left out the butter is not softening as store
What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
How long do you simmer the ghee with the herbs? Does it depend on what herbs I'm using?
I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pas
I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other
I was following a recipe and it stated: In a mixing bowl add soft butter Make it promade. What does that mean?
My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta