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[1] Cut it into pieces and beat it with a hand mixer (all photos © Go Bold With Butter). [2] Pound the butter soft with a rolling pin. [3] Grate it. [4] Cut it up. Yesterday’s tip was about how to use compound butter. What if you want to make it—or bake, or whatever—but…
Continue reading “TIP OF THE DAY: Ways To Soften Butter”
[1] Butter and lard: out of the shadows and back onto the table (photo courtesy A Canadian Foodie). [2] Butter lovers will enjoy Butter, A Rich History. Also check out Nourishing Fats: Why We Need Animal Fats for Health and Happiness. If your new year’s resolution includes cutting back on butter, you might re-think…
Continue reading “TIP OF THE DAY: Back To Butter, Now OK To Eat”
Save many calories and fat grams: Substitute yogurt for fats in baked goods, and make a sweetened yogurt topping. Photo courtesy Nordicware. We used to top our foods with sour cream, mascarpone and crème fraîche. One day, looking at ways to cut fat and calories from our diet (or at least, to counter our…
Continue reading “TIP OF THE DAY: Substituting Nonfat Greek Yogurt”
Our mother, an inspired cook, created a fancy butter presentation for special dinners. To put a stick of butter on the table simply wouldn’t do. Using a set of two grooved wooden “butter paddles”—an item so archaic it isn’t even sold on Amazon.com—she cut chunks of butter from the stick and paddled them into perfectly…
Continue reading “TIP OF THE DAY: Fancy Butter Ramekins”
Slice, caramelize and add to salads. Photo courtesy Microplane. Chef Johnny Gnall shares this inspiration for cooking. He calls it “Going Against The Grain: Raw Foods You Should Try Cooking And (Typically) Cooked Foods You Should Try Raw.” Johnny chose 10 common ingredients and switched them from their typical use to “the other side.”…
Continue reading “TIP OF THE DAY: 10 Chef’s Tricks To Change Up Your Foods (Part 1)”
