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Cooking Stack Exchange

Questions tagged [butter]

A dairy product made by churning milk to separate the butterfat from other milk components. Questions may involve butter either as an ingredient or as a final dish.

This tag is for both questions about using butter in cooking and about making butter.

328 questions
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Substituting pumpkin for butter

Can I substitute canned pumpkin for 6 Tbs of butter in a muffin mix (bought)? What ratio? The mix also requires 1 egg and 3/4 cup of milk, would I need to change those?
Casey
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Vegetable Oil vs. Canola oil in DIY Spreadable butter

I've been scouring the net for DIY spreadable butter recipes but nearly all of them use Canola oil, but all I've got available here is Vegetable Oil and Coconut Oil. What's worse is that none of them really seem to say anything about substituting…
Enrico Tuvera Jr
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When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?

I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to prevent the meat from sticking and make it taste…
Celeritas
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Why is my salted butter weeping? And is it safe to eat?

I have some butter with sea salt crystals in, which I keep in the bread bin, unrefrigerated. I have noticed that it seems to be getting wet, with small amounts of what looks like water appearing on the inside of the packet, and on the butter? Why is…
Sam Holder
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How do I get the flaky top on ooey gooey butter bars?

I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the store - the same kind of flaky top that's on…
Christine
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Buttering bread using silicone cooking brush

I have a bowl of melted butter and I'm trying butter some bread, but after repeated attempts I notice that no amount of substantial butter is being transferred on the bread. Is the silicone brush inappropriate for the task, or am I simply just…
Reine Abstraktion
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Add butter cubes into sugar and egg mixture. Can food processor cream the butter in this situation?

I accidentally added butter cubes into egg & sugar mixture and it turned out grainy and unable to incorporate.I was trying to salvage the cookie dough by adding all of the mixture into food processor, and by the looks of it, it's fine. I tried one…
Perseus
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Did I just get butter out of a milk centrifuge?

recently I bought a milk centrifuge like this: I processed whole cow farm milk in this and it separated the cream from the milk. Or so I thought, after letting the cream rest in the fridge, it was hard as butter and after scratching the white…
neydroydrec
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Are there advantages to pre-chilling flour before mixing into pies and biscuits?

Whenever I make pies or biscuits, I'm obsessed with maintaining the solid, cool state of the butter. In all seriousness, I would do the entire mixing/shaping process (before baking) in a walk-in freezer if I could. So, in the absence of doing that,…
nate
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Spread butter flavored with brown butter is too grainy. How to make it silky?

A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home. So I started by cooking brown butter that I filtered. I then used 70% swiss alpine butter, 20% brown butter and 10% double…
nowox
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Flavored Butter Sauce/Liquid

To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the butter garlic sauce. It is liquid & looks like oil &…
Danielle
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how many grams of butter can be absorbed by 5 egg yolks?

my 5 egg yolks absorbed 75grams of butter today. finished product felt like it can absorb more fat. what's the maximum it can absorb? anyone else experimented?
HABALABALU COMING FOR THEBOOTY
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Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me

I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, and (added pecans after the boiling). After…
Cindy
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Ghee vs. butter in Indian curries

It seems that butter is not good for frying things over high heat because it can burn However it IS widely used for sauteeing in many cuisines, and works well. I looked at the cost of butter, which e.g. in the UK is around £6/kg, and ghee is…
thelawnet
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How do I keep my butter based syrup or sauce from separating?

Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirring, the consistency is never the same and the taste is off too. How do I prevent my syrup from…
Jaclyn Robinson
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