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Compound Butter

Discussion in 'Food & Drink Forum' started by Southern_Yankee, Feb 9, 2009.

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  1. Feb 12, 2009 at 9:26 AM #11
    gottalaff

    gottalaff Smartass

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    I'll take 'How to clog an artery' for 300, Alex.
     
  2. Feb 12, 2009 at 10:51 AM #12
    magnus

    magnus Chump-proof

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    I gotta make some of this. Are fresh or dried herbs better?


    [sy]I mix it with I can't believe it's not butter and call it "I can believe some of it is butter"[/sy]
     
  3. Feb 12, 2009 at 11:05 AM #13
    chipshotx

    chipshotx Full Access Member

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    I've only seen it done with fresh, but I'm sure it wouldn't suck with dried.
     
  4. Feb 12, 2009 at 12:13 PM #14
    Southern_Yankee

    Southern_Yankee Full Access Member

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    Damn you straight to hell.

    Im not old enough, yet, to worry about cholesterol :N1yeeaah:
     
  5. Feb 12, 2009 at 1:33 PM #15
    49erpi

    49erpi Full Access Member

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    Why don't you try a salad, you fucking slob.
     
  6. Feb 12, 2009 at 1:40 PM #16
    wordsworth

    wordsworth Full Access Member

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    With butter? That sounds yucky.
     
  7. Feb 12, 2009 at 1:47 PM #17
    chipshotx

    chipshotx Full Access Member

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    many dressings have butter in them
     
  8. Feb 12, 2009 at 1:50 PM #18
    magnus

    magnus Chump-proof

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    fresh is almost always better but I've also never worked with room-temp dairy, fresh herbs, acid, and then cooled it for long term use, so didn't know. Certainly, you'd want to cut the dried to about 1/3 of what you'd otherwise use.

    I can't see myself not loving the shit out of a fresh-herb italian compound butter.
     
  9. Feb 12, 2009 at 1:55 PM #19
    chipshotx

    chipshotx Full Access Member

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    Fresh would certainly be more visually appealing
     
  10. Feb 12, 2009 at 1:58 PM #20
    Wonder Woman

    Wonder Woman Full Access Member

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    Slightly off topic...do you refrigerate your butter?
     
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