Chipolte Honey-Lime Butter

This has to be one of my all time favorites for slathering on fresh corn. [more]

The Famous Brighton Chocolate Brownies

I ran a sandwich round during my time at university and the most popular thing on the menu were the Chocolate Brownies….not just any brownies, people used to literally fight their way to the … [more]

Clarified butter substitute

If a recipe calls for clarified butter or you are frying in butter and want to keep the butter from burning, simply add a dash of olive oil to regular butter. It’s hard to distinguish the taste … [more]

Baker's Creed

The bakers’ creed says that ingredients for baking should be at room temperature before mixing. This general rule of thumb applies to ingredients such as eggs, butter and dairy. Eggs … [more]

Butter for saute

If you do not have clarified butter when a recipe calls for high-heat saute cooking, substitute olive oil for ¼ of the whole butter. The higher smoke point of the olive oil will help prevent the … [more]

Butter (whipped)

You should never substitute whipped butter for regular butter in baking. The reason why is that whipped butter contains 30 to 45 percent air. [more]

Beurre Blanc

A French Sauce made of a reduction of white wine, vinegar, and shallots. French, meaning “white butter”. [more]

Beurre Noisette

Butter heated until it is light brown. French, meaning “brown butter”. [more]

Beurre Noir

Butter heated untill it is dark brown and usually flavored with vinegar or lemon juice. French, meaning “black butter”. [more]

Clarified butter

Clarified butter (also know as drawn butter) is butter with the milk solids separated and the water content evaporated. The remainder is a clear yellow butterfat that can be heated to much higher … [more]

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