Tips for cooking
Work a pat of roomtemperature butter using a spatula, knead it and tame it until the butter is soft as a cream, a truly gourmet cream.
The butter can be heated, melted or lightly toasted, but it should not be overcooked. Above 120° C it will start to darken. This chemical phenomenon is due to caramelisation of carbohydrates and proteins it contains. To avoid this alteration it just needs to be clarified. The butter is melted over a very low heat. The creamy whey remains on the surface and is carefully skimmed off. Clarified butter can withstand much higher temperatures and is indispensable for making butter sauces such as Hollandaise sauce. It can be kept in the fridge for up to two weeks.
Knob of butter and brown butter
The first is a popular unit of measurement, a way of expressing the small amount of butter – often close to 5 g – needed for cooking or couring food. The second is an expression of the moment of grace when the butter is heated to 165° C and releases its toasty fragrances.
Whisk in the butter
The small cold butter cubes are dropped into meat juices. The cook holds the pan by the handle and starts stirring in tight rotations, fast and with a regular rhythm to reach a perfect osmosis, a creamy texture, an ascent to culinary Nirvana.
Onions softened in butter
Allow the firm sliced onions to mingle with the butter in the pan. They gradually become translucent and succumb to the effects of caramelisation…