Last night, as I was watching my stepmother prepare supper, I spied a plate — not a dish nor a bowl — but a plate of melted butter. She then proceeded to dip slices of French bread in the pool of butter, coating them completely from edge to edge before popping them in the toasted oven.
Tagged With butter
Most turkey prep is designed to compensate for its lack of fat, and therefore, flavour. Dry brining is the best way to season your bird from the inside out, but for the juiciest, most delicious meat, you’ve gotta add some fat — and there’s no better fat than butter.
As a person who keeps at least 1kg of butter on hand at all times, I’m constantly cycling blocks of the stuff between my freezer, fridge and butter dish. Recently, though, I found myself in an unthinkable predicament: I was out of butter. I dug around in the back of my freezer, and behind a half-empty bag of frozen dumplings and some chicken stock, I found one last box.
Garlic bread is not a complicated concept; it’s bread with garlic on it. But, within those two ingredients alone, there is a lot of room for variation. I’ve tinkered around with both the bread and garlic portions of the pungent carb (butter, however is nonnegotiable), and I have arrived at what I believe to be quite an ideal situation.
Alison Roman's salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the sheer volume of breathless, googly-eyed reviews suggest that a concerning number of people have lived deprived, salted-butter-cookie-less lives until now.
Today's kids have thousands of apps and educational programmes that tell them how to eat healthily. When I was growing up, we learned the Food Pyramid. We categorised grub into four food groups and that was pretty much it. But look back a bit farther, and dietary advice gets a little weirder: in the early 1950s, there were seven food groups, and one was just for butter.
Only 20 years ago butter was the public villain – contributing to raised cholesterol levels and public concern over an increased risk of heart disease. Now this public perception seems to have been reversed, and reality cooking shows seem to use butter in every recipe. But what has caused this shift in perceptions and is it based on scientific evidence?
Hello everyone, and welcome back to a very buttery and savoury edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
Good-looking food tastes better, and playful presentation can make dinner that much more enjoyable. Edible butter candles perform double duty by adding ambience and a healthy substantial serving of sexy, tasty whimsy.
I'm an equal opportunity cookie eater and, while I love a thin, crispy cookie, I firmly believe there's a time and a place for a soft, fluffy one as well. (The time is always and the place is my mouth.) According to delish, the secret to getting soft, cloud-like cookies every time is simple: just replace the butter with cream cheese.