Though I’m technically onto another project, it’s hard to say no to more questions about butter. The topic is just that interesting. Reader Austin asks:
You mentioned that winter butter has more saturated fat in it than summer butter. Why?
Great question. The reason is simply because pasture grasses have more unsaturated and polyunsaturated fats in them [...]
Reader Mike writes:
Growing up, we never kept butter in the fridge, we kept it in a cupboard, in a cool dark dry place. I mentioned this fact aloud when I lived in CA or NY or one of the places in between, and my roommates looked at me like I had said I wanted [...]
This post is all about housekeeping. I’ve received quite a few requests for a pâte brisée recipe lately. I’ve had one on the site for quite a while now, but it’s been filed under “quiche.” This dedicated post on the subject will make it easier to reference.
Pâte brisée is one of the simplest of [...]
Cultured butter is now synonymous with European-style butter, however it was once common in the States, at least until the rise of “sweet cream” butter, which is the American standard now. The spread of sweet cream butter was based on a technological innovation: refrigeration. For it was refrigeration that made it possible to get milk [...]
Whole wheat sandwich bread has a few more steps than standard white, but not too many more, and the results will amaze you. Especially if you use a good white whole wheat grind (King Arthur makes a great one), the loaf will be nearly as light in taste and texture as white bread. This is [...]
One thing I am realizing about going a long time without eating meat (15 years) followed by a relatively short time eating as a moderately enthusiastic meat eater (5 years and change) is that it doesn’t always occur to you to include it in meals. In fact, I have apparently only made four dishes on [...]
It’s said that if you’re going to steal, you might as well steal from the best. So I did. This is recipe is from Peter Reinhart’s Whole Grain Breads, a book that every serious or aspiring bread baker should own (along with all his other books). I’ll be making the 100% whole wheat version of [...]
Let me get this out of the way from the get-go: I cannot believe I’m discussing scrambled eggs today. I like to think of myself as somewhat particular in vetting out what I think is worthy or not worthy of your humble click over here, and I can’t say that scrambled eggs would normally make [...]
My fridge is a mess. I like to fancy myself a focused shopper; I know what I want to cook, I carefully make lists of the ingredients I don’t have yet and I don’t come home until every item is crossed off.
Eh, hold on a moment because somewhere on the other side of a computer [...]
It isn’t too hard to figure out how these bars get their name. They’re made by applying a series of seven ingredients to a baking dish and binding them together with a can of sweetened condensed milk (thank-you 1950’s America!). The recipe goes like so:
1 stick butter, melted
5 ounces graham crackers, crushed
1 cup finely chopped [...]