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Want to perk up the flavor of a steak? Yesterday’s tip from THE NIBBLE’s chef was on steak seasoning. Today he says: brush a little butter on steak just before serving. The next time you grill, pan roast or broil a steak, brush a really light coating of melted butter over it before bringing it…
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Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts. Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can…
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We loved the fresh butter we churned in our kitchen. Photo by Katharine Pollak | THE NIBBLE. We had so much fun churning our own butter that we made room in our kitchen cupboard for this nifty butter churn, imported from France. Here’s a nice surprise: churning butter is quick and easy using only heavy…
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Herb butter and Roquefort butter are most often served atop steak; anchovy butter is a classic with grilled seafood. Pecan butter garnishes pancakes in the best restaurants. Compound butter, or finishing butter, is a compound delight: It makes everything it touches taste better. It can be served in pats or melted into a sauce. They…
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You may have seen European-style butter in the refrigerator case. If you haven’t yet tried it, here’s why you should: Butter made in the European style is slightly higher in fat—82% versus 80%—has fewer milk solids and a lower moisture content. These aspects make it superior for cooking and baking; and as a table butter,…
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