Word: butterly
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...used to be so simple: shortening, butter and lard were all you needed to make food taste good. But then we discovered that too much fat was bad, and cooking oils got complicated. The latest heart-healthy oil to make a splash on the market is Imperial Republic Tea Oil, which contains less saturated fat than olive oil and has almost as many uses. It was a hit at the Summer Fancy Food Show--as was Pacifica Blood Orange Avocado Oil. But which oil to use with what food? Below, a quick primer...
...Rise, baking is a highly scientific process—ingredients are calculated by percentages of the total product, everything is weighed on calibrated scales and recipes are adjusted seasonally for humidity. The recipes are simple—the secret is in the premium ingredients. The butter is Plugra, European-style with a high butterfat content and less moisture than standard supermarket fare, and flours come from Vermont and North Carolina. There are corn kernels in the Corn Bread, sprouted wheat berries in the Huron Loaf and plump golden raisins in the Raisin-Pecan Bread. And, as the bakers proudly tell...
...tbsp. unsalted butter, chilled...
...butter...
Make the pie crusts. Divide the dough into two balls and place in the refrigerator. Melt the butter in a wide, heavy skillet over medium-high heat. Pile in the onions with 1 1/2 tsp. salt, stirring as the onions cook down. Carmelize onions, cooking them until they are completely soft, darkened in color, and sweet. Season with the crème de cassis, vinegar, salt, and fresh ground pepper to taste. Beat the eggs into the chevre, then beat in the salt, nutmeg, and pepper...