Tagged With butter

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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.

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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.

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Steamed edamame, sprinkled with a little salt, is a fine snack or appetiser, but edmame that is sauteed in butter and garlic, and then sprinkled with some seasoning, is impossible to stop eating.

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Hot buttered rum is so good in theory, but in practice, it always disappoints. Slurping a film of butter off your top lip is a bit much, even for those of us who would eat a stick of butter like a banana were society ready to accept us.

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Steak has always been my favourite protein, and I tend to favour cuts of the bone-in variety. But once the meat has been consumed and the martini has been polished off, it always seems kind of sad to toss the bone, which is too small to make an appreciable amount of broth.

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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.

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It seems as though I am forever buying butter. I'm not complaining at all -- having a lot of butter around makes me feel warm and safe -- but I often find myself unwrapping a lot, depending on the type of projects I have going on.

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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?

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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.