http://greatgrub.com/taxonomy/term/393/0 en http://greatgrub.com/recipes/chipolte_honey_lime_butter <p> This has to be one of my all time favorites for slathering on fresh corn. </p> http://greatgrub.com/recipes/chipolte_honey_lime_butter#comment preparations butter compound butter corn Mon, 16 Jul 2007 12:26:07 +0000 John 1856 at http://greatgrub.com http://greatgrub.com/recipes/the_famous_brighton_chocolate_brownies <p> I ran a sandwich round during my time at university and the most popular thing on the menu were the Chocolate Brownies&#8230;.not just any brownies, people used to literally fight their way to the &#x2026;</p> http://greatgrub.com/recipes/the_famous_brighton_chocolate_brownies#comment dessert brownie butter chocolate cream Tue, 29 May 2007 13:01:15 +0000 samlassman 1635 at http://greatgrub.com http://greatgrub.com/reference/clarified_butter_subsitute <p>If a recipe calls for clarified butter or you are frying in butter and want to keep the butter from burning, simply add a dash of olive oil to regular butter. It&#8217;s hard to distinguish the taste &#x2026;</p> <p><a href="http://greatgrub.com/reference/clarified_butter_subsitute">read more</a></p> http://greatgrub.com/reference/clarified_butter_subsitute#comment butter clarified butter substitutions Wed, 31 Jan 2007 21:00:18 +0000 anon 851 at http://greatgrub.com http://greatgrub.com/reference/bakers_creed <p>The bakers&#8217; creed says that ingredients for baking should be at room temperature before mixing. This general rule of thumb applies to ingredients such as eggs, butter and dairy. Eggs &#x2026;</p> <p><a href="http://greatgrub.com/reference/bakers_creed">read more</a></p> http://greatgrub.com/reference/bakers_creed#comment baking butter eggs tip Mon, 18 Dec 2006 20:22:36 +0000 anon 726 at http://greatgrub.com http://greatgrub.com/reference/butter_for_saute <p>If you do not have clarified butter when a recipe calls for high-heat saute cooking, substitute olive oil for &#xBC; of the whole butter. The higher smoke point of the olive oil will help prevent the &#x2026;</p> <p><a href="http://greatgrub.com/reference/butter_for_saute">read more</a></p> http://greatgrub.com/reference/butter_for_saute#comment butter oil olive oil peanut oil saute tip Tue, 10 Oct 2006 18:54:25 +0000 anon 467 at http://greatgrub.com http://greatgrub.com/reference/butter_whipped <p>You should never substitute whipped butter for regular butter in baking. The reason why is that whipped butter contains 30 to 45 percent air.</p> http://greatgrub.com/reference/butter_whipped#comment butter tip Tue, 10 Oct 2006 18:37:41 +0000 anon 464 at http://greatgrub.com http://greatgrub.com/reference/beurre_blanc <p>A French Sauce made of a reduction of white wine, vinegar, and shallots. French, meaning “white butter”.</p> http://greatgrub.com/reference/beurre_blanc#comment butter method Sat, 16 Sep 2006 21:50:25 +0000 anon 311 at http://greatgrub.com http://greatgrub.com/reference/beurre_noisette <p>Butter heated until it is light brown. French, meaning “brown butter”.</p> http://greatgrub.com/reference/beurre_noisette#comment butter method Sat, 16 Sep 2006 21:45:43 +0000 anon 310 at http://greatgrub.com http://greatgrub.com/reference/beurre_noir <p>Butter heated untill it is dark brown and usually flavored with vinegar or lemon juice. French, meaning “black butter”.</p> http://greatgrub.com/reference/beurre_noir#comment butter method Sat, 16 Sep 2006 21:42:41 +0000 anon 309 at http://greatgrub.com http://greatgrub.com/reference/clarified_butter <p>Clarified butter (also know as drawn butter) is butter with the milk solids separated and the water content evaporated. The remainder is a clear yellow butterfat that can be heated to much higher &#x2026;</p> <p><a href="http://greatgrub.com/reference/clarified_butter">read more</a></p> http://greatgrub.com/reference/clarified_butter#comment butter clarified butter ingredient Wed, 02 Aug 2006 05:49:55 +0000 anon 183 at http://greatgrub.com