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| Thread ID: 120155 | 2011-08-27 11:35:00 | Food - English/French food have a lot of butter? | Nomad (952) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1226558 | 2011-08-27 11:35:00 | I enjoy a bit of cooking and I just wondered . . . all the cookbooks I read ask for a lot of butter . Not baking stuff but even thou - while butter vs fat dripping, they still have more other stuff like diary products . However with fusion cooking, I see that other cultures have incorporated more dairy into their diet . For the typical foods . Scrambled eggs asked for a few cubes of butter . Steak ask for it too . Mashed potatoes - same . Butter is added to soup to make it smooth . Mayonnaise or ice cream is basically made of egg yolks . Staying more on the green side, we have a lot of stir frys or steamed foods . Dessert that have tofu or beans . |
Nomad (952) | ||
| 1226559 | 2011-08-27 21:40:00 | French does yes. Old cookbooks would state butter. Nowdays you're supposed to use the trendy olive oil. I use it for some things but not others. Stirfries - no. Nor olive oil actually. Steak, yes. Mash, yes. |
pctek (84) | ||
| 1226560 | 2011-08-27 23:10:00 | Just a question, if you know. I know souffles are supposed to be puffed up and it is :D but how is the inside supposed to be like? Is it supposed to be relatively dry, I made banana souffle before, the inside was still very liquid. Could be because it's bananas? I don't know .. Might make chocolate and see how that is like ... Well yesterday morning just for myself, 5 cubes of butter for breakfast! For the two toasts and in the scrambled eggs and cream. Creme brulee was 3 part cream, 1 part blue (fat) milk and a whole yolk per serving. Glad we don't have dessert regularly. These are those on BBC that are English/French types .. |
Nomad (952) | ||
| 1226561 | 2011-08-28 00:11:00 | Steak, yes. Yuck butter when doing a steak. If you aren't against a little salt sprinkle it on both sides before cooking first at high temp on both sides then lower and in a dry pan. Near the end stir it around the pan to pick up all the lovely juices. |
mikebartnz (21) | ||
| 1226562 | 2011-08-28 01:21:00 | Is butter still available? If so, why? ;-) | R2x1 (4628) | ||
| 1226563 | 2011-08-28 01:28:00 | How the hell do you incorporate butter into steak? All it needs is a hot plate. |
Metla (12) | ||
| 1226564 | 2011-08-28 02:25:00 | they cook steak with oil and then add butter so it becomes a foam .. :D | Nomad (952) | ||
| 1226565 | 2011-08-28 04:25:00 | JI know souffles are supposed to be puffed up and it is :D but how is the inside supposed to be like? I made banana souffle before, the inside was still very liquid. . Didn't cook it long enough. Or too high a temp if dry on the outside and runny in the middle. |
pctek (84) | ||
| 1226566 | 2011-08-28 04:26:00 | they cook steak with oil and then add butter so it becomes a foam .. :D I don't. I put a wee bit of butter in the pan then cook the steaks. Husband likes it that way. I don't like steak at all so his choice. |
pctek (84) | ||
| 1226567 | 2011-08-28 05:20:00 | :drool: Hmmm steak | Gobe1 (6290) | ||
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