TIPS FOR COOKING WITH BUTTER

White, yellow, tender, smooth, soft, flavored, salted… Butter takes many forms, textures, colors and flavors. When cooking with butter, how many cooking tips and tricks do you know ?

CLARIFIED BUTTER

The butter can be heated, melted or lightly toasted, but it should not be overcooked. Above 120°C, it will start to darken. This chemical phenomenon is due to caramelization of carbohydrates and proteins it contains . To avoid this alteration, it just needs to be clarified. The butter is melted over a very low heat. The creamy whey remains on the surface and is carefully skimmed off. Clarified butter can withstand much higher temperatures and is indispensable for making butter sauces such as Hollandaise sauce. It can be kept in the fridge for up to two weeks.

KNOB BUTTER AND BROWN BUTTER

The first is a popular unit of measurement, a way of expressing the small amount of butter – often close to 5 g – needed or cooking or couring food. The second is an expression of the moment of grace when butter is heated to 165°C and releases its toasty fragrances.

WHISK IN THE BUTTER

The small cold butter cubes are dropped into meat juices. The cook holds the pan by the handle and starts stirring in tight rotations, fast and with a regular rhythm to reach a perfect osmosis a creamy texture, an accent to culinary Nirvana.

ONIONS SOFTENED IN BUTTER

Allow the firm sliced onions to mingle with the butter in the pan. They gradually become translucent and succumb to the effect of caramelization.

SOFTENED BUTTER

Work a part of room-temperature butter using a spatula, knead it and tame it until the butter is soft as a cream, a truly gourmet cream.

FLAVORED BUTTER

Mix some unsalted butter with a little horseradish or wasabi from a tube, melt gently and serve with grilled meat.

Butter sauce with salted butter: melt the butter over a low heat. Using a whisk, mix in the juice of a lemon over a low heat. This sauce is perfect to accompany pasta or a Skate wing

Mix some unsalted butter with a piece of Camembert and toasted almonds. Spread on lightly grilled croutons. Serve as an aperitif.