Cooking Stack Exchange
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
1
vote
2 answers

What causes some fish to get texture like mashed potato suddenly?

Sometimes a fish I cook disappointingly becomes of a mushy texture like mashed potato. One particular species where this seems to happen very easily, is Lethrinus miniatus: sweetlip emperor (also called trumpet emperor or sweetlip swoose) I've eaten…
lowtoxin
  • 397
  • 1
  • 13
1
vote
0 answers

Creaming butter and sugar results in lumpy and grainy mixture

I was beating butter with sugar to make a cake. I used President brand butter (80% fat) and it was soft at room temperature before beating. However, only after few minutes, my mixture started grainy just like over-whipped cream. I decided to…
Hana
  • 11
  • 1
  • 2
1
vote
2 answers

Can I use soy butter instead of olive oil for baking vegetables?

I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc. Can I use soy butter instead of olive oil? Alternatively, what are some cheaper types of oil that I can use for baking vegetables?
dragonmnl
  • 139
  • 4
1
vote
1 answer

How does red wine butter impact the flavor of dishes?

I was looking for some ways to use up some older wine and red wine butter came up as a possible use. I see that it is supposedly pretty tasty on many meat-based dishes; how does the wine change the butter so as to make it a more attractive…
Dorrene
  • 1,091
  • 2
  • 8
  • 17
1
vote
5 answers

How to properly use a butter stick's wrapper?

Rectangular sticks of butter usually come wrapped in a wax paper-esque wrapper that is folded over the stick. How am I supposed to use the wrapper so that I can easily unwrap the stick, cut off a portion that I want to use, and then re-wrap the…
Conway
  • 129
  • 4
1
vote
2 answers

Melted chocolate wafers

When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why the chocolate goes milky white on areas. If I add cocoa butter chips make a difference
Maureen
  • 11
  • 2
0
votes
1 answer

How dangerous is mold at the bottom of container with fat

My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ago I saw mold spots at the bottom of the container. Obviously, this means that butter was…
DrTyrsa
  • 416
  • 5
  • 10
0
votes
2 answers

Oil substitution for butter in pastry recipe

I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no strength. I used rice oil and lite milk and did not rest the pastry. I used plain all…
Warwick Paton
  • 1
  • 1
0
votes
2 answers

How to prevent homemade butter from melting/separating under hot conditions

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 the butter from separating or melting in the outdoor heat(or under direct sunlight).…
felix_o
  • 1
  • 1
0
votes
2 answers

Can I melt butter to make compound butter, and subsequently refrigerate?

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 and mix as well compared to blending with liquids. I was thinking of melting the butter and…
Behacad
  • 1,840
  • 2
  • 18
  • 31
0
votes
1 answer

What to do with butter that has been mixed with baking soda?

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 don't think I can use it for the cookies. Doesn't taste too bad in the beginning but…
Pearleemom
  • 1
  • 1
0
votes
1 answer

Container for keeping butter/chocolate at 74°F/66°F (23°C/19°C)?

Keeping my entire home at 74°F isn’t practical. Is there a device for storing butter and chocolate at a temperature that’s reasonable for use and consumption? Two devices, one to warm in the winter and cool in the summer? I’m looking for something…
danorton
  • 101
  • 2
0
votes
1 answer

Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter

There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a substitute for butter, however that contains some Sodium already. So to figure out how much I…
Karnage2015
  • 111
  • 1
  • 1
  • 2
0
votes
1 answer

How to save failed pie crust dough (warm butter)?

OK, I've accidentally used warm butter in a common pie crust recipe (250 g flour + 205 g butter + salt + cold water). The dough formed before I could even add some water at it does not look like the dough you could form a normal pie crust from - it…
Enivid
  • 563
  • 2
  • 5
  • 15
0
votes
2 answers

Clarified Butter for Hot Sauce?

Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauce. I'm wondering if clarified butter would give a richer taste?
CookingNewbie
  • 1,259
  • 12
  • 34
  • 41
1 2 3
…
21 22