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Old 12-18-2008, 11:19 AM   #1
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How do you dot with Butter?

In a scalloped potatoes recipe it says to dot the potatoes with butter, How do i do that? Just trying to make sure. I'm guessing just put peaces of butter around.

Quick reply will be appreciated

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Old 12-18-2008, 11:22 AM   #2
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You guessed right. Just break up little pieces of butter and sprinkle them around.
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Old 12-18-2008, 11:23 AM   #3
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Yes, take tiny chunks of butter and drop them all over the top of your taters. Take a pat of butter and quarter it, then drop the pieces on top. I don't think it really matters to much how you do it.
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Old 12-18-2008, 11:24 AM   #4
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Cheers guys, lets get cooking
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Old 12-18-2008, 11:42 AM   #5
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Cutting the pat of butter in quarters will not be a dot, that will be a small square. Just kidding. Yeah, I would say 1/2 tbls pat, cut if 4 would be a dot. Sort of like a pinch, depends on how big your fingers are.
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Old 12-18-2008, 11:46 AM   #6
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Dotting really has nothing to do with size (within reason). It is just the process of sprinkling the butter around the top of whatever it is you are making.
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Old 12-18-2008, 11:49 AM   #7
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Wouldn't melting the butter first and then pouring it on be easier?
Why would you want to dot? Or, when is dotting preferred?
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Old 12-18-2008, 11:50 AM   #8
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This reminds me of culinary school. Our (very French) chef instructor said to add a "knob" of butter to our sauce at the end. Someone asked how much a knob was and he said "a little smaller than a dollop". Seriously!!!
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Old 12-18-2008, 11:51 AM   #9
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Quote:
Originally Posted by pacanis View Post
Wouldn't melting the butter first and then pouring it on be easier?
Why would you want to dot? Or, when is dotting preferred?
If you melted it then it would burn quicker. Dotting allows for the melting time and gives you nice colour and flavour....I think
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Old 12-18-2008, 11:57 AM   #10
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I'll buy that.
But for scalloped potatoes, it seems the butter will be long melted before they are even close to being cooked. That is, unless you are dotting at the end. Interesting technique though. And now I'll know.
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