log.cheesed.com » butter

beurre

biscuit — Sat, 29 Nov 2008 19:39:50 +0000

Licensed to butter part 2: front start to finish.

1. Protect yourself from what you want. As the butter and buttermilk separate, it will splatter like crazy. Begin whipping the cream (we used raw unpasteurized cream).
2. Don’t forget to soak your butter paper
3. The whipped cream stage
4. Adding sel à la cannelle (cinnamon salt)
5. Butter and buttermilk separate like magic (the buttermilk is gray from the salt)
6. Washing out the buttermilk (save buttermilk for making pizza dough!)
7-8. Form to fit

sauteed fingerlings

biscuit — Wed, 02 Apr 2008 03:48:27 +0000

Taters: Nothing simpler than sauteed fingerlings in butter. Woo!

waffle

biscuit — Sun, 23 Mar 2008 19:33:48 +0000

It’s about time: When you get tired of paying too much money for rhomboidal pieces of cold waffle served with unripe strawberries it’s time to raid the piggy bank. We’re still testing our recipes, but we like the ones with sourcream. The skin of the waffle should be crispy, without incurring a crispy sound. There should be a difference in texture between biting through the walls of the squares and biting through the squares. It shouldn’t be so fluffy that it feels like you’re eating air; each bite should feel like a warm handshake�the kind where you’re not sure whether you still have the other person’s hand in yours or not. In addition to sourcream, here’s a few other things:

melted butter
you have to separate the eggs and beat the whites until stiff
fold the egg whites in carefully
don’t save the batter, just eat all the waffles.