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Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series)

  • Mã sản phẩm: 0760373205
  • (125 nhận xét)
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  • Publisher:Harvard Common Press (May 4, 2021)
  • Language:English
  • Paperback:96 pages
  • ISBN-10:0760373205
  • ISBN-13:978-0760373200
  • Item Weight:6.4 ounces
  • Dimensions:5.5 x 0.38 x 8.75 inches
  • Best Sellers Rank:#406,920 in Books (See Top 100 in Books) #115 in Sauces & Toppings Cooking #132 in Cheese & Dairy Cooking #282 in Herb, Spice & Condiment Cooking
  • Customer Reviews:4.6 out of 5 stars 124Reviews
752,000 vnđ
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Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series)
Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series)
752,000 vnđ
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From the Publisher

About Butter

Melted butter in a glass measuring cup.
SERVING SIZE

Convention says that a serving of butter is 1 tablespoon (1⁄2 ounce). So a flavored butter made with 8 tablespoons of whole butter will serve 8—unless you’re generous when you portion it.

Butter in dishes

Real butter is the basis of all flavored butters. The flavor and texture of real butter are incomparable.

  • Unsalted butter. This has the freshest, sweetest flavor and allows the cook control over how much salt is in the fi nal product. This is my fi rst choice for fl avored butter recipes.
  • Salted butter. Salt is added as a preservative and can extend the shelf life of butter considerably. This means that salted butter may taste less fresh than unsalted butter.
  • Cultured butter. This butter is made from fermented cream and has a mildly cheese-like fl avor that is desirable in some fl avored butters.
  • European-style butter. Because of its low water content, European-style butter is slightly richer and creamier than regular unsalted butter, and it makes fine flavored butter.
  • Goat’s milk butter. The distinctive fl avor of this butter is desirable in some fl avored butter recipes. It’s also a good alternative for those avoiding cow’s milk.

SAVORY BUTTERS:

MAÎTRE D’HÔTEL BUTTER


MAÎTRE D’HÔTEL BUTTER

At one time or another, a version of this compound butter has appeared on nearly every fine-dining restaurant menu. It’s exceedingly simple, but thanks to that little bit of lemon juice, it really enlivens steamed vegetables and fish preparations.

PORT BUTTER


PORT BUTTER

This butter appeared in my first cookbook, Seared to Perfection, but since it’s one of my favorites I had to include it here, too. I like to serve it on romantic occasions. On Valentine’s Day, I have used a small heart-shaped cookie cutter to cut out pink “melting hearts” to top seared tenderloin steaks. The balsamic variation complements lamb chops well.

RED CHILI BUTTER


RED CHILI BUTTER

All three dried chiles used in this recipe are mild in terms of heat, but each one brings a distinct flavor to the mix. They can be found at Mexican markets and some gourmet grocery stores. Steak, pork chops, salmon, shrimp, roasted winter squash, baked sweet potatoes, corn on the cob, warm corn or flour tortillas, and popcorn are all good uses for this earthy, Mexican-inspired butter.

SWEET BUTTERS:

WHIPPED VANILLA BEAN BUTTER


WHIPPED VANILLA BEAN BUTTER

Top your pancakes, waffles, or toast with this lightly sweetened butter, and you’ll feel like you’re having dessert for breakfast. Increase the amount of sugar if you like it sweeter. Unsweetened, it can be used for sautéing fruit and in lieu of plain butter in baked goods.

PIE SPICE BUTTER


PIE SPICE BUTTER

In the fall, whip up a batch of this butter to enjoy slathered on the apple- and pumpkin-flavored baked goods of the season.

WHIPPED CHOCOLATE BUTTER


WHIPPED CHOCOLATE BUTTER

Not only is this an indulgent topping for pancakes, waffles, toast, and muffins, it can also be used as a simple buttercream for frosting cakes and cupcakes and for filling sandwich cookies.

 

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