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
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Can one use butter to replace cream or milk in drinks?

While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an imperfect one. Specifically I'm considering drinks,…
Lawtonfogle
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Can ghee replace butter in lemon curd?

My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee successfully?
Ross Millikan
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Reusing butter used as a frying agent

I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the flavours of whatever is being cooked. Could this flavored butter mix be cooled and frozen…
Darkestlyrics
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Has anyone ever made margarine out of butter?

It occurred to me that since margarine can be made by emulsifying fats with a suitable level of saturation with water to simulate butter, and clarifying butter is essentially just breaking the emulsion, driving off the water, and removing some…
smithkm
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salted butter or not in a recipe that doesnt have salt

I have a shortbread recipe that calls for butter, but doesn't say salted or not, just butter. Also it doesn't call for any salt. Which type of butter would be best?
babycakes
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Why caramel crystallize after adding butter?

This weekend I tried making salted caramel following a recipe from Bon Appetit's Test Kitchen (The caramel part from https://www.bonappetit.com/recipe/salted-caramel-chocolate-tart). I noticed a little foam during the caramel formation but it did…
bracco23
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How to melt butter most conveniently?

Many cake recipes say to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft enough for mixing in. Melting a piece of butter is not that easy. I have tried the…
sharptooth
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What is the role of butter in mash gravy?

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 them to varying ratios (to broth/water) What is the role of this ingredient in an excellent gravy for…
user60513
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Making that little butter thing you put on top of steak

So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
easymoden00b
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Is unrefrigerated butter safe?

I have 3 lbs of butter that has been left at room temperature since, about, December 22nd. Is it still safe to eat?
Rose
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Why homemade and certain artisan commercial butters have creamy texture but most commercial butters have oily texture?

Usually when you make homemade butter, and sometimes some commercial semi-artisan butters, for example french Isigny Ste-Mère Unpasteurised, the butter has a, what I would call "creamy" texture. I realized its not what others consider creamy, but I…
lowtoxin
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Will using 4 year old unsalted butter make one sick?

I just made twice baked potatoes - and started by adding 3 tsps. of unsalted butter to the meat of 5 large baking potatoes. After adding the butter and starting to mash some of the potatoes, I did a taste test - tasted kind of "off". I then thought…
26Diane
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Why do Americans have butter in their rice?

I just read a few articles about cooking rice targeted at Americans ("take one cup of rice...") and in many comments people mentioned adding butter when they cooked rice. Why? Basic rice is cooked with just water and salt.
d-b
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