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Not only can you smear butter on your food, but it has some great uses around your home. This just goes to show that butter goes well with everything.
So grab that stick, and let's go make Paula Deen proud!
So grab that stick, and let's go make Paula Deen proud!
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The natural oils in butter are perfect for combating any and everything sticky. If you've been crafting and got some glue on your hands, first rub them with butter before washing with soap and water.
After your in-home wax treatment, your legs are hair-free but still have some waxy remnants. Just like with the glue, rub a bit of butter on it, and the whole mess will wash off with soap and water.
Gum in your hair? Never fear! Apply softened butter to your locks, and the bubble gum will glide off pain-free.
Maybe you parked your car under and especially sappy tree, or perhaps got a bit over-enthusiastic while tree-hugging. If you've got sap all over, dislodge it by rubbing some soft butter on the spot with a cloth. Wipe away, and wash with soap and water.
If you're needing to cut up some sticky food (pies, dates, toffee, marshmallows, etc) spread a knife very thinly with butter before slicing in. It will slide through easily without sticking - and add a few more delicious calories to your plate.
After your in-home wax treatment, your legs are hair-free but still have some waxy remnants. Just like with the glue, rub a bit of butter on it, and the whole mess will wash off with soap and water.
Gum in your hair? Never fear! Apply softened butter to your locks, and the bubble gum will glide off pain-free.
Maybe you parked your car under and especially sappy tree, or perhaps got a bit over-enthusiastic while tree-hugging. If you've got sap all over, dislodge it by rubbing some soft butter on the spot with a cloth. Wipe away, and wash with soap and water.
If you're needing to cut up some sticky food (pies, dates, toffee, marshmallows, etc) spread a knife very thinly with butter before slicing in. It will slide through easily without sticking - and add a few more delicious calories to your plate.
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Butter dissolved the adhesive, and what we couldn't towel off, the cat took care of.
emihackr97, at least we are in the minority who know how to cook and eat pasta.
Certainly you are right about LOTS of water.
Oil, on the other hand, is a key ingredient in many of the best sauces, whether in meat/fat/even vegetable form, or just pure. Especially in most good restaurants where there is far more fat used in the dishes than most people would like to know, because a good chef doesn't compromise flavor/quality for the waistline concious, unless you're in that niche market.
So.. an oily sauce wouldn't stick to an oily pasta?
If I remember correctly, the difference in oil content on the pasta at the end was negligible regardless of oil/no oil in water anyway. Most of the oil stays at the top of the water. I may be wrong on that one.
Further arguments would note that sauce sticking to the pasta is far from the point.
Anyway, functionally, oil stops foaming. No more, no less.
Sheesh. Got my argument button somehow. To each his own belief, unless you're fastideous about the science of it. Most chefs are more concerned with what works for them. Bottom line, I'm hungry now. Mmmm. I'm thinking baked ziti. Now there's one you won't be lacking oil in :)
I know that at one time, lanolin (a relative of butter, I guess, in that it is an animal fat) was used to heal cuts and wounds and it is a known fact that the guys who shear sheep regularly nick themselves with their shears but never get infections because of the lanolin in the wool.
I make fruit leather and have a problem with the dried leather sticking to the pan/tray even though I've used coconut or olive oil. I'll definitely try butter next time. Is there any concern about it going rancid, though, at room temp?
Well lanolin isn't anti-microbial, but living on a sheep farm, I can testify to the wonders of it. Before my sis learned how to shear sheep the guy that came around had the softest hands and shearing mocs. Shearing mocs are mostly just Minnetonka mocs that have a soft leather sole. Lanolin can be used on leather and was used and still is in some the natural ointments for cuts and diaper rash. And Javin007 even the dad of the shearer would cut himself sometimes and he had been shearing for about 60 some years. If you look at hand lotion some do have lanolin. Just think you are rubbing ram grease into your hands;)
Clarified butter will be better, but a more stable oil, like soybean or canola might be better...
But, clutz that I was, I was *constantly* knicking myself, even with the electric shears. Not once in Egypt did I get so much as an infected hang-nail. I'd never connected it to the lanolin. I'll have to look into this! Thanks!
For long time lubrication, i'd take a specialised product with PTFE.
I use it in copious amounts when i make real croissants.
Or make brown butter instead of gravy, it's also called the olive oil of the north...
For example on self made ravioli or tortelloni or pasta in general.
Slowly heated, until it turns brown. Don't overheat it, otherwise it gets bitter.
Exactly where is it that you live? (a joke, maybe...)
;)
(Where you find cheese, chocolate, butter and greedy bankers...;-)
I made my first puff pastry dough, after seeing "Baking with Julia with Esther McManus".
The real croissant dough has also yeast in it.
It's a bit of work, but certainly worth it.
To the "pasta purist" with his no butter, no oil, no fat in pasta theory:
Oil in the pasta water doesn't make too much sense to me either. But it doesn't hurt that much.
The no oil at all statement just doesn't make sense.
Fat is a flavour carrier supreme.
How do you start a sugo?
I add some oil to the pan and sautee some onions in the oil. The sauce sticks very well to the pasta.
How would you make a "aglio e olio" without oil?
Tortellini alla panna? (panna is cream)
Ever heard of "burro e salvia"? (burro is? butter)
As long as you have some emulgation in the sauce like in a sugo or with cream or chese. As long it will stick to the pasta.
Butter is used in the "Italian" cuisine.
Which "italian" cuisine are we talking about anyway.
Olive trees grow only in the southern parts of italy.
In the northern or even alpine regions of italy, there is lots of dairy farming.
(I go there often and enjoy the food and wine.)
So most cheese (and butter) making is in the north.
The use of olive oil was historically more in the south.
Have you found otherwise?
I had forgot to say that I usually wash my hands with dish detergent first..... but someone else reminded me that I used to also rely on citrus peels or even bottled ReaLemon...... hope I spelled that correctly.
I just find the butter a pain to clean off and hope everone uses a paper towel to remove as much of the butter as possible before washing their hands. don't want clogged kitchen drains......... ooops, problem again here, some night want to leave the butter on and play. Oh my.
As far as I can tell after a few sniff tests (in uncontrolled environments, so ymmv), stainless steel doesn't remove the smell of fish or cigarettes. Unfortunately, those are the smells on my hands after fishing.
Best thing besides butter? Peel something citrusy.
STEP ONE:
Rub in a good amount of butter until grease / oil and butter is blended and becomes an emulsion,
STEP TWO:
then start adding in soap powder add a little water and more powder until it starts to remove grease from material.
Depends on how bad the grease is on how much soap powder you need,
This one is a case of trial and error, BUT IT DOES WORK, ON FRESH GREASE ONLY.
Have rescued many of my brother and Dad's clothes with this hint.
Google onions-poison or onions-bacteria to see.
There is a specifc risk with alliums that can kill you though.
Alliums when they grow can tend to pick up botulism spores. Particularly garlic, but others as well.
That doesn't matter much, except if you cover them with oil, like home made mayonnaise.
The problem then is that if kept unrefrigerated the botulism can produce botulinum toxin- which is exquisitely poisonous, and can paralyse your whole body, includiing your breathing, and there's a high chance you will die.
You're OK if the mayonnaise or whatever is acidic enough (commercially made mayonnaise virtually always is, by law).
I *think* that this is the source of the myth.
Snopes says you need to take your own advice and improve your Google-fu.