Butter topping

[lyndalou]

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

 

[urmaniac13]

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!

 

[Loprraine]

Thanks, Lynda. I always have butter in the freezer.

 

[kadesma]

Neat idea Lyndalou, thanks for passing it along. Ill remember to use it when I make my peach pie..

kadesma

 

[ChefJune]

I do something similar, but I use a cheese plane, and shave off very thin shreds.

 

[cjs]

or a grater for a little larger shavings. It's a great idea!

 

[JCook]

I like that idea, thanks!

 

[Michael in FtW]

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.

 

[sparrowgrass]

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.