"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Reply
 
Thread Tools Display Modes
 
Old 11-24-2011, 03:15 PM   #1
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
Making compound butter

Is it ok to heat and melt butter to make some herbed compound butter and let it cool down before using?

__________________

__________________
roadfix is offline   Reply With Quote
Old 11-24-2011, 03:17 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Typically, the butter just needs to be softened then mixed with the herb, shaped and chilled. Butter has air whipped into it. Melting will change the texture. That's not necessarily bad, just worth noting.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-24-2011, 03:24 PM   #3
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
Yes, I noticed the diff in texture after it cooled and turned back to semi solid form. I think I'll go ahead and use it as is. Thanks.
__________________
roadfix is offline   Reply With Quote
Old 11-24-2011, 03:56 PM   #4
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Wouldn't your herbs settle, also?
Of course, I guess you could always whip it again.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-25-2011, 12:49 PM   #5
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
Yeah, the herbs initially settled in liquid butter but I whipped it up as it was cooling and whipped some more before slathering it on the turkey. The turkey came out pretty tasty as it kept self basting itself on the rotisserie. I was pretty happy with my very first turkey cook.
Attached Thumbnails
Click image for larger version

Name:	P1060297.jpg
Views:	193
Size:	88.5 KB
ID:	12466  
__________________
roadfix is offline   Reply With Quote
Old 11-25-2011, 12:56 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Looks great, roadfix.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-25-2011, 01:33 PM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Fantastic looking bird, Roadie! Gorgeous.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-23-2012, 06:40 PM   #8
Assistant Cook
 
chayati's Avatar
 
Join Date: May 2009
Location: Las Vegas, NV
Posts: 12
Quote:
Originally Posted by roadfix View Post
Is it ok to heat and melt butter to make some herbed compound butter and let it cool down before using?
Hi roadfix,

You don't need to heat the butter as it will separate. The best way to make a compound butter is to let the butter sit out at room temperature until it is very soft. I like to put the butter in a kitchen aid bowl with the mixing paddle and fold the ingredient or ingredients into the butter. My favorite is blue cheese/herb butter. Fold the herbs and crumbled blue cheese into the butter and season to taste with salt and pepper. Next, place the butter on parchment paper towards one end in a single row. Roll the paper from end to end and squeeze the ends to make it a tight cylinder. Place the cylinder in the freezer; once it is solid you can cut it into 1/4 inch thick rounds which are great for placing on top of grilled steaks or warm bread. You can flavor the butter with whatever you like and every create sweet butter with walnuts for topping french toast or pancakes.
Hope this answers you question..
__________________
chayati is offline   Reply With Quote
Old 06-23-2012, 06:45 PM   #9
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Looks good! That must be your homemade grill. What did you use for the rotisserie?
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 06-24-2012, 01:58 AM   #10
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Definitely do not melt the butter for compound butter. One of my favorite compound butters is really simple with tarragon, parsley, lemon juice, lemon zest, salt, and fresh ground white pepper. Ah-mazing stuff especially on seafood and brussels sprouts.
__________________

__________________
no mayonnaise is offline   Reply With Quote
Reply

Tags
butter

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.