We’ve all heard that butter makes everything taste better, and it’s true. Some of the best recipes for our favorite dishes include butter as an ingredient. But getting the most out of butter is an art that should be perfect to bring out its full glory. Below I’ve included some tips about actually cooking with butter, not using it as an afterthought or just a topping. Check them out, add it your board on Pinterest, and share it with your friends.
- For Pastries/Biscuits:
You’ll need to make sure there are cold, distinct pieces of solid butter distributed throughout the dough to make it light, . During baking, these pieces of butter will melt, creating air pockets. Use a food processor to keep the butter cold during mixing instead of disturbing it with your hands. Another option is to grate frozen butter into the dry ingredients using a box grater with large holes.
- For Vegetables
Sautéing vegetables in butter also calls for following a certain process. First, wait for the butter to stop foaming. Once the foam has subsided, the fat is hot enough for properly sautéed veggies. At this temperature, all of the water in the butter has evaporated, and it able to exceed the boiling point for water; when it begins to smoke, that temperature is between 250-300 degrees fahrenheit. If you are sautéing in butter at higher temperatures, it is best to use clarified butter.
- For Potatoes:
Butter plays an important role in cooking mashed potatoes. If you stir the dairy into your hot cooked potatoes before the butter, the potatoes will become gummy due to the water in the dairy combining with the starch in the potatoes. If you add the melted butter first, the starch molecules will become coated in fat and will not react with the water in the dairy, creating creamy, smooth potatoes.
- For Chicken:
Roast chicken, breasts in particular, have a tendency to become dry or chalky, but butter comes to the rescue again. To alleviate this problem, mix two teaspoons of unsalted butter with a half teaspoon of salt and spread the mixture under the skin of a whole chicken breast before you roast it. This will keep the meat moist and tender.