Posted on Nov 28, 10:24 AM
Archived in Kitchen TNT
Leave a comment
210 Holiday Cookies, 3 Recipes - The Approach
Bad Cheese, Good Cheese - It's all about money
With the Bacon Rush in America, people forgot what once made traditional meals great. It wasn’t the savory addition of pork belly, it was butter. Real butter. And it was elevated in a way that only America could elevate it. No, not with bacon (though that might not be the worst idea), but with savory seasonings and carefully roasted nuts broken to pieces and mixed with sweets like sugars or raisins.
Is it easy to make infused butter? Yes or no, are you awake? That’s the answer! A quick description of infused butter would be a softened (NOT melted) stick of butter whipped or mixed with stuff in it. The longer that butter sits in the fridge getting firm again, the more the flavors shake molecular hands and fatty cells react with the new flavors that came in.
That we NOT microwave the butter to a puddle is important. When that happens, the butter separates and you make half ghee, half butter slime. Good job on gross. We need those solids to remain the way they began – leaving the butter out a half hour is better and if that’s not doable, then cutting the butter into small chunks for the mixer to whip is okay too.
Infused Butter can go in as many directions as your imagination. You know how craft bakers have been going bananas making all kinds of bread flavors? Take a note from them, but use the Infused Butter shortcut to elevate something like dinner rolls or bread for leftovers-turned-sandwiches.
Too much measuring and calculating? How about single ingredients then?
Cutting to the chase, here’s a starting point on how to make it. For stand mixers, two sticks of butter might be needed but one would do for a small mixer. If the ingredient is large and chunky, say a clove of garlic or whole roasted pecan, mince it to something the size of the nuts in chunky peanut butter. We don’t want people to have to chew the butter but we’d like them to know that something’s there. Avoid using powders for ingredients like garlic or onions; go the extra mile.
The measures of less stringent flavors (kissable flavors) can be added by the Tablespoon. Less kissable flavors, like Onion and Mint (it’s really stronger than you think) should be added in measures of teaspoons at most per stick of butter.
Use your mixer and whip it to a uniform consistency so every pat of butter will get a hit of flavor. Once whipped, go for presentation. You can refrigerate your creation in a mold or, as pictured above, you can roll it in wax paper to a long cylinder and refrigerated it. Once more solid, unwrap it and cut it into sticks a couple inches long. People will get the idea and whack off a pat.
Done! And the smallest detail could become the biggest hit at the table or in the case of Thanksgiving, the way to do the leftovers right!
Jan 20, 11:46 AM
Jan 16, 08:32 PM
Nov 22, 06:04 PM
Oct 27, 02:45 PM
Sep 3, 12:35 PM
Copyright © 2017 Food Newsie. Adapted for Textpattern (currently v4.5.2). Managed by Bryan of FoodNewsie.com