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  • Butter Tips and Tricks

    • Add a knob of butter to custard cream while it is still hot and emulsified using an immersion blender, to make it extremely light.
    • Coat your béchamel sauce with a little bit of melted butter to prevent the formation of a skin on the surface.
    • Take butter out of the refrigerator and leave it at room temperature for at least 90 minutes to make it easier to spread.
    • For sauces, always incorporate butter while whisking off the heat.
    • Calm the crackling of butter in the pan by adding a pinch of salt before melting the butter and a pinch of flour when it is melting.
    • Butter does not burn if we remove the whey. Melt butter very slowly at low temperature or in the oven at 113˚F/45˚C. Whey will settle at the bottom of the pan. This clarified butter withstands much higher temperatures and becomes invaluable for sauces requiring butter, such as Hollandaise sauce.
    • If butter is infused with the smells from the refrigerator, an ice bath will make it good as new. All that is left is to dry it. This can be repeated as often as necessary.
    • To quickly soften butter that is too cold, simply cut it into pieces, wrap it in a wet cotton cloth and knead it for several seconds.
    • Butter can be frozen for one to two months, to always have some on hand.
    • Very cold butter, shredded (using a peeler) blends into a piecrust or a crumble.
    • Unsalted butter makes caramelizing fruits and gratin easier.

    Butter Conversions

     

    1 tbsp = 0.7oz/20g of butter

    1 tsp = 0.25oz/7 g of butter

    1 knob = 0.35oz/10g of butter

    1 dab = 0.18oz/5g of butter

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