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Old 08-10-2006, 08:32 AM   #1
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Butter topping

This is something I read yesterday in a Cook's Magazine and thought I'd pass it on for what it is worth.

When a recipe calls for dotting the top of a dish with butter, instead of spreading little dabs all over the top, just freeze a bar of butter and, using your microplane , grate the butter evenly over the dish.

New to me, but a good idea, I think.
Lyndalou

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Old 08-10-2006, 08:42 AM   #2
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Yeah, I agree, good idea!! Though probably it requires a quick action before it starts melting in your hand, I like the idea and would like to try that soon!!

Thanks for sharing, Lynda!
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Old 08-10-2006, 09:01 AM   #3
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Thanks, Lynda. I always have butter in the freezer.
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Old 08-10-2006, 11:02 AM   #4
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Neat idea Lyndalou, thanks for passing it along. Ill remember to use it when I make my peach pie..

kadesma
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Old 08-10-2006, 11:15 AM   #5
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I do something similar, but I use a cheese plane, and shave off very thin shreds.
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Old 08-10-2006, 11:28 AM   #6
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or a grater for a little larger shavings. It's a great idea!
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Old 08-10-2006, 02:35 PM   #7
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I like that idea, thanks!
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Old 08-11-2006, 11:24 AM   #8
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That's a great idea!

If anyone is worried about the grater melting the butter ... you could probably resolve the potential for that happening by freezing your grater along with the butter.
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Old 08-11-2006, 12:14 PM   #9
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I use a similar technique when I make pie crust--half shortening, cut in to the flour to make a fine mix, then the butter, frozen and grated and just barely stirred in with the water to make the crust hold together. Makes the flakiest crust.
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