Tag: Butter

A treatise on butter

Let me first state that in this house we use butter liberally. There is just no escaping it’s use – for greasing up a pan to melting with dark chocolate as a base for kick ass cream cheese brownies. Butter is a requisite ingredient.

Now until a few months ago any store bought butter was good to go. As a rule it usually is good but then I made a fateful decision. I took home some Kerry Gold butter  – in both its salted and unsalted varieties.

I shall never buy American mass produced butter again, well maybe never is too strong. There are uses for standard butter – creme brule for example. But for everything else Irish or European butter please.

Like all good cooks I taste ingredients to every dish. And I have to say this Kerry Gold Irish butter is in two words, fucking awesome.

There’s something to be said for high quality ingredients. It can elevate a dish or treat to a new dimension when the best ingredients are used in its preparation. You really don’t know until you try I suppose, but good butter is the bomb. It’s even better than butter I’ve made myself. I really must learn the black magic they use to make Irish or European butter.

Food: Make your own cake frosting

It is really easy to make a basic butter cream cake frosting.

2 tbsp unsalted butter, allowed to soften. You can do this by leaving it out on the counter or zap it in the microwave for 7 to 12 seconds to get it there. Start with a 7 second burst, then 5 seconds.

4oz. cream cheese

1 cup confectioners sugar

Combine all ingredients in a mixing bowl and either whisk or use an electric mixer until it’s a nice, creamy texture.

Now if you want to flavor it, use extracts, about 3tsp per batch of frosting. And this scales, just double to amount, or triple, quadruple, etc. of all the ingredients.

For example, I used orange extract. But you could also use cocoa powder, and other flavorants to make whatever you’d like. And some food color can change the color of the frosting too.

Food: Hollandaise Sauce

So believe it or not I’d never made Hollandaise sauce. It’s a pretty simple recipe:

4 Egg Yolks

1.5Tbsp Butter

1tbsp Fresh Lemon Juice

Salt to taste

Cayenne to taste

Combine all ingredients in stainless steel bowl. Start a 4qt. sauce pot with 1.5″ to 2″ of water and bring to simmer. Place stainless steel bowl on top of sauce pot.

Whisk mixture, the object is not to scramble the eggs but to cook them. You’ll know they’re cooked when the color changes, it goes from a pale yellow to a richer yellow color.

I’m surprised that I never tried this before. This is awesome, it rocks on sausage patties, even scrambled eggs, or a piece of bread or toast.  It’s a nice rich sauce that really doesn’t have that sulfrous taste at all despite using four egg yolks.

Still can’t figure out poached eggs though. One tip was to use white vinegar in the water, but all I have is cider vinegar, red wine vinegar, and balsamic vinegar. So it’ll have to wait until I get some white vinegar. It likely has to do with the acid content.