"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 05-05-2010, 12:06 PM   #1
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
Can you dissolve a liquid in flavored butter?

I would like to make a beer-butter, specifically a sweet Oatmeal-Stout Butter for some delicious pretzel-style dinner rolls. Usually we have Honey-Mustard Butter which easily incorporates, but it's time for a change.

Does anyone have any advice how I can get the beer into the butter? I thought maybe reduce to a syrup but I have never seen reduced beer before.. Does it reduce like wine?

Thanks!

__________________

__________________
JillBurgh is offline   Reply With Quote
Old 05-05-2010, 12:15 PM   #2
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
A liquid is already "dissolved." It's a liquid.

Now, I do know that there are many recipes for making a "Beer Bread" that you could convert into dinner rolls by simply reshaping them and adjusting the baking time, or substitute beer for any liquid in your pretzel recipe.

As for making beer-butter, you could get powdered malt from a beer supply store and mix that in with softened butter, since malt is one of the primary flavors of beer. Hops would be too bitter.

There are others here who probably do know, but I don't know whether heating beer to reduce it would significantly alter the flavor.
__________________

__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 05-05-2010, 12:27 PM   #3
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
Thanks, Selkie. Despite your brusque opening comment, you had an excellent idea about the powdered malt. I'm not sure if it would have the same effect that I'm looking for with the Stout, though. I have the playful idea of offering a trio of butters that would play off of the pretzel. And what complements pretzels better than beer?!

Any other ideas or suggestions as a workaround to INCORPORATING the beer into the butter would be appreciated.
__________________
JillBurgh is offline   Reply With Quote
Old 05-05-2010, 12:31 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I do not know if this would work, but I would melt the butter then add the beer to the melted butter. After it is mixed I would put it in the fridge to solidify. After that you can roll it into logs so that it will be easy to serve and look good. My concern is that there might be too much water in the beer to have the butter re-solidify after. You could try reducing the beer, which would cook off a lot of the water, but how that would affect the taste I do not know.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-05-2010, 12:33 PM   #5
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Well, powdered malt in brewing stores is usually a sugar. (think the middle of malted milk balls but powder)

You may get the effect you are looking for with a bit of stout wart. (the base grain and liquid start of beer that has been boiled down to a VERY thick syrup)

I am still not sure how it will blend with butter though.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 05-05-2010, 01:05 PM   #6
Sous Chef
 
JillBurgh's Avatar
 
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
Hi GB! Thanks for the ideas. I haven't been in the forums in a long time so it is nice to see a friendly face!

BigDaddy- We have a homebrewer's store here in Pittsburgh so I'll see what they have to say about the Stout Wart. Good idea
__________________
JillBurgh is offline   Reply With Quote
Old 05-05-2010, 02:34 PM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by JillBurgh View Post
Thanks, Selkie. Despite your brusque opening comment, you had an excellent idea about the powdered malt. I'm not sure if it would have the same effect that I'm looking for with the Stout, though. I have the playful idea of offering a trio of butters that would play off of the pretzel. And what complements pretzels better than beer?!

Any other ideas or suggestions as a workaround to INCORPORATING the beer into the butter would be appreciated.
I've no idea about the beer. But love pretzels and mustard. You might try a honey mustard mixed with butter and see if you like it. Gook luck with the beer and butter it sounds wonerful.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-05-2010, 05:34 PM   #8
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Careful of how much wart (wort?) you use. It is VERY concentrated so I imagine the flavor will be overpowering if used in too large an amount. It usually comes in a large can. I think its about a quart. Its very thick but it dilutes into about 5 gallons of beer so if you put a tablespoon into a stick of butter it would be OVERWHELMINGLY beery.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 05-06-2010, 10:38 AM   #9
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Personally, I would just grab a couple of Sam Smith's from the fridge, pour one in a sauce pan and see what happens when you reduce it. The other is for the cook for comparison purposes. I don't know about the taste.

I can think of no reason why beer would not absorb into butter. We do this with other liquids. Think lemon butter.
__________________
Bigjim68 is offline   Reply With Quote
Old 05-06-2010, 10:40 AM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Bigjim68 View Post
Personally, I would just grab a couple of Sam Smith's from the fridge, pour one in a sauce pan and see what happens when you reduce it.
Sacrilege!!! Don't waste such a fine beer.
Quote:
Originally Posted by Bigjim68 View Post
The other is for the cook for comparison purposes.
OK you redeemed yourself a little here
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
beer, butter, compound butter, condiments

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 05:19 AM.


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