Butter

Question: butter....? if you leave butter out (un-refrigerated) for more than 24 hours, can you still eat it?

Answer: Yes, people have been doing it for years. If it's unsalted butter, it should be refrigerated.

Question: Butter has a different consistency in Europe. How do I adjust US recipes when baking cookies? I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this? Unfortunately, some of these are very rich buttery recipes and substituting shortening or margarine ruins the taste and texture. But I've been told by a pastry chef that it may not be the fat content of the butter as much as the lower gluten content of the flour here. Does anyone know the gluten content of: (a) the standard US flour and, (b) what is sold in the US as "cake flour"?

Answer: You can substitute some of the butter for vegetable shortening. That way, you still get the butter taste and the shortening makes the cookie keep from spreading as badly. Depending on the cookie, sometimes it is good to chill the dough, and also to squeeze the dough-ball a little in orer to make it compact, and help it spread more slowly on the pan as it bakes.

Question: Can you add peanut butter to chocolate ice cream to make it peanut butter chocolate? My favorite kind of ice cream is peanut butter cup by Hershey's. It's basically just chocolate ice cream with large chunks of peanut butter cups and peanut butter. I like it but there's not enough peanut butter in there for me. So I was thinking, would it basically come out the same if I just got a jug of plain chocolate ice cream, let it sit in room temp for a little while to soften, then mixed in a jar of peanut butter?

Answer: Indeed you can. You can mix it while soft then freeze it up again. OR! Just put a few scoops of chocolate ice cream in a bowl, and add a few spoonfuls of peanut butter! It's faster and just as tastey!

Question: Can I use regular butter in a recipe calling for sweet butter? I see that sweet butter is not salted as 'regular' butter is but can I use it anyway? How does using salted butter as opposed to sweet butter affect the recipe?

Answer: Salted Butter tastes better when used directly, as on toast. It also oxidizes more slowly, so it takes as much as 3 times longer to go rancid. So it stores much better for your convenience and for the place you buy it. Unsalted butter is generally preferred for cooking, and baking since it is easier to account for the salt you add, when you measure it in directly. However for most cases the salt in the butter does not make an appreciable difference. If the recipe calls for salt, just add a pinch more or less accordingly, which any good cook would adjust themselves anyway. The key to using butter is to use FRESH butter. I have taken to using unsalted butter much more than I used to, since it forces me to use it when it is really fresh, and that does make a difference you can taste. Otherwise, you probably won't know the difference.

Question: How much butter is half a cup of butter? is it half a stick or one stick of butter? I'm going to make buttercream icing but the recipe says half a cup of butter so I'm not sure what that amount is. So is it half a stick or one stick?

Answer: One stick

Question: Can butter spreads replace real butter in baking? I want to make brownies that require a 1/2 cup of butter, all I have is Promise brand spread, will this work?

Answer: You "could" use it, but dont' be surprised if it doesn't taste the same or have the right texture - the spreads have a lot of water in them. Might want to use 1/4 c of the spread and then 1/4 c of oil or shortening instead.

Question: If you put butter on a flour tortilla what happens to it? Like what is the result of the product? I know what happens when you put butter on a corn tortilla and cook it..the result is much different from when you put no butter and cook it..the tastes i mean and the looks but what happens if you put butter on a FLOUR tortilla and cook it? is the result the same?like what does it taste different and look different?or what? so oyu don't know what happens if you put it on DURING the process of cooking?and i'll try that too i guess.

Answer: If you wait long enough, the tortilla will get nice and crispy on the outside when buttered. If you don't cook it long enough, the tortilla will just get greasy. Buttering a flour tortilla isn't the best idea for most cooking scenarios.

Question: What butter should I use to spray on the pan for brownies? Is it ok to use unsalted butter or salted butter? Thank you Is it ok to use milk instead of water for the brownies or is water better?

Answer: unsalted spread it all over and dust some flour on it the brownies will come out easier.

Question: How do you butter bread without taring apart the bread? Like we put our butter in the fridge to keep it for longer, though when I go and try to butter my bread for a grilled cheese, It's like the butter has been breaded...Basically it tears apart my bread....Any ideas on how to fix this?

Answer: Pop a little butter in the microwave for 10-15 seconds to soften it first...

Question: How can I make peanut butter fudge with basic around the home ingredients? I was wondering if anyone had a recipe for peanut butter fudge with basic ingredients. I remember some time ago peanut butter fudge made with just plain milk not condensed, butter, sugar, maybe vanilla don't remember and peanut butter. The recipe I need is not one with condensed milk and marshmallow cream. Anyone have this recipe?

Answer: Peanut Butter Fudge Yields- one 8x8 inch pan Cook time: 1hr 20 min Ingredients 1/2 cup butter 2 cups brown sugar 1/2 cup milk 1 cup peanut butter 1 teaspoon vanilla extract 3 cups confectioners' sugar 1) Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil (not a full rolling one, but until you can see small bubbles) and boil for 2 minutes, stirring frequently. 2) Remove from heat. Stir in peanut butter and vanilla. Add the confectioners' sugar in slowly, mixing it into the brown sugar mixture with an electric mixer. Mix until smooth 3) Pour the mixture into an 8x8 inch dish lined with saran wrap. Chill until firm and cut into squares. Note: I based this recipe on the previous one posted, but with edits. The original one, as posted above, makes a grainy, too sweet fudge Tips for making fudge (more advanced) -The primary tip for good fudge is to follow the directions exactly. -Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step (if any is called for). Add each ingredient in the order listed by the recipe. -Don't attempt to achieve smooth fudge with vigorous stirring after it's reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue. - The soft ball stage is when the candy reaches 240 degrees F, and is determined by a simple test: The cold-water test: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be too hard. -For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs. -Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. So before you turn on the stove, you should butter the pans, measure the ingredients, and test the candy thermometer. Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F (100 degrees C). The bulb of the candy thermometer should never rest on the bottom of the pan.

Question: Does having butter in scrambled eggs make a difference? I always used to have butter in scrambled eggs and thought everyone did. But one day i went to a friends house and had scrambled eggs for breakfast, he didn't have butter and it didn't taste any different. Does it change anything?

Answer: Butter gives you more fat, if it the taste doesn't change why put butter in? Just leave scrambled eggs like how it is without it, cuz im sure butter isnt that good for you, but w/e you can have your eggs with butter if you want.

Question: Can I use real butter instead of Crisco? Can I use real butter instead of Crisco shortening in my pie crust recipe? Do I use the same amount of butter when I substitute it for the Crisco? If you've had success making pie crust with butter I'd like to hear from you. It won't be long until the holiday season so I'll be making a bunch of pies.

Answer: yes, it will be flakier.. cookies will be crisper.. (soft baked cookies, use shortening) the "butter people" have this recipe :) http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=5056

Question: How do I make butter popcorn from scratch? Okay, so I have the kernels and I have butter and salt. I was thinking that there's some kind of recipe that takes butter and salt. Of course I don't want to overkill it with either one. Can someone give me some tips/recipe for making regular butter popcorn? I should've said that I needed to know how much salt to put in it. I always end up destroying my popcorn because I put too much salt in....:( I have a dry popcorn maker.

Answer: Step 1: Pour 2 tbsp. of vegetable oil into a 4-qt. pot and place it on medium heat for two to three minutes, or until the oil begins to shimmer. Add enough popcorn kernels to the pot to make a single layer on the bottom. Step 2: Reduce the heat to medium and cover the pot. Use two potholders to grab both handles on either side of the pot, once the kernels begin to pop. Step 3: Shake the pot up and down over the burner. Continue until the amount of popping reduces to less than a pop every 10 seconds. Step 4: Remove the pot from the heat and remove the lid. Wait a couple of minutes to ensure the popcorn has finished popping completely. Melt 2 tbsp. of butter in a small saucepan over medium-low heat. Step 5: Transfer the popcorn from the pot to a large serving bowl, and then pour the melted butter on top. Toss the popcorn with your hands to ensure it is completely coated with butter. Add salt to taste, if desired, and serve immediately.

Question: Is real butter still better for you than even slightly imitation butter? I think I'm doing great by using Smart Balance (light version) butter and my co-worker says it's still imitation.

Answer: The origin of margarine is that it was created in the 1950's in a lab as a way to fatten turkeys. Well they fed it to the turkeys, and guess what, they all died. Not knowing what to do with this new "invention", it was marketed to the consumers as a substitute to butter. True margarine (not the so called "healthy" kinds with good oils) is only one molecule away from PLASTIC!

Question: why is there melted butter in the bottom of the tin when I take my cakes out? I used to bake with margerine and it wasn't so bad then. Now I have butter and there's enough melted butter in the bottom of the tins, even under the paper, to be yellow. Is this normal? Can't find any mention of it in my books. I'm using the amount of butter it says in the recipe.

Answer: Yes, yellow is normal as they add color to butter. Butter is more "oily" that margarine. In layman's terms. Margarine is dryer. Does not leave oil. Is OK . How u see it. Not to worry. But maybe u could try reduce amount by a tablespoon and see results.

Question: How much butter should I use in brownies, if I'm substituting for oil? I asked the question about finding a substitution for oil to make brownies. Well many have replied telling me to use butter, but no one told how much is equivalent. Any ideas, I need 1/2 cup of oil. How much butter do I melt? I don't have applesuace.

Answer: ½ cup oil = 1 stick butter