48 posts tagged with butter.
Displaying 1 through 48 of 48. Subscribe:

Any good non-dairy alternatives to butter for your toast?

My wife has to go non-dairy for health reasons (severe heartburn). She's OK with the non-dairy stuff in baking. But when she spreads it on toast, she said it is awful. So far she has only tried the Country Crock stuff and Smart Balance. Obviously she is not expecting a real butter experience on toast/bagels but she would like something better than awful. Any recommendations?
posted by luvmywife on May 2, 2016 - 44 answers

PB&J Not-Quite-Venetians

Question for the bakers of AskMefi: I'd like to tinker with the recipe for Venetians, the layered cookies, swapping out almond for peanut, but I have nowhere near the experience needed to know how to make this work. [more inside]
posted by wanderingmind on Dec 28, 2015 - 4 answers

Shea Butter, carry-on?

I have a 16-oz tub of raw, unrefined shea butter that I'd like to bring with me. I don't have a checked bag. Does anyone know if 1) shea butter is considered solid enough to fly as is or 2) if I can pack it into 5 smaller jars and put them all into a zip-loc bag? Is it ok to have multiple jars of the same thing? [more inside]
posted by atetrachordofthree on Mar 20, 2015 - 18 answers

What cooking chemistry should I know?

What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
posted by Mrs. Pterodactyl on Jun 23, 2014 - 22 answers

Should I butter up my boyfriend?

Margarine vs butter: who wins? [more inside]
posted by phoenix_rising on Jun 1, 2014 - 79 answers

Meggle butter vs grass fed kerrygold and Organic valley?

I tried Meggle alphine butter from Germany and really like it. I also tried president butter from France and didnt like the artificial flavor. Later I tried organic valley the limited edition and was not impressed at all. Then I tried Kerrygold garlic and herbs butter which basically tastes just like sour cream, not only tasteless but actually kind of disgusting? I am wondering how does Kerrygold regular butter compared with Meggle? I haven't try it yet but don't want to waste time and money. Meggle tastes so good, but it's not grass fed I guess. How are butter and dairy products made in Germany , is there anyone know? Really hope it's not antibiotics and hormone loaded. Thanks!
posted by pack2themoon on Jan 20, 2014 - 14 answers

Brining the wrong turkey

I accidentally bought a turkey that has been "deep basted with butter." Can I still brine it? [more inside]
posted by arcticwoman on Dec 23, 2013 - 5 answers

can I eat this, butter edition

long story short: apartment fire on Monday, frantic move on Tuesday, unorganized to say the least. I had butter in my freezer.Just found the butter in a box in my new kitchen a few minutes ago , thawed. it is still holding its shape. is it still edible?
posted by St. Alia of the Bunnies on Nov 30, 2013 - 20 answers

How can I resolidify (temper?) pure cocoa butter?

How can I get liquified cocoa butter and candy to reharden? [more inside]
posted by sunnychef88 on Oct 25, 2013 - 4 answers

What to do with leftover browned butter with sugar in it?

Bakingfilter: What can I do with superfluous boiled browned butter + brown sugar? [more inside]
posted by jrobin276 on Dec 15, 2012 - 18 answers

Garlic bread from scratch?

If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
posted by sparklemotion on Sep 6, 2012 - 18 answers

DIY Butter Fail

I just tried to make my own butter and it looks like it was a total fail. Please perform an autopsy with me! [more inside]
posted by scuza on Apr 20, 2012 - 11 answers

Best peanut butter cookie recipe

I love peanut butter cookies. I love them when they are very peanutty, and slightly moist. I love them when they don't have peanut bits in them, or chocolate chips in them. (I love them when they do have peanut butter chips in them, but I have trouble finding peanut butter chips.) [more inside]
posted by jeather on Feb 29, 2012 - 22 answers

Beer & Sympathy

I tried making this chocolate stout cupcake yesterday, using a local ale in place of Guinness. When I added the beer to the butter, it curdled. Why did that happen and what can I do to prevent it from happening in the future? [more inside]
posted by chara on Jan 5, 2012 - 13 answers

Do you know of any Thanksgiving songs?

Do you know of any Thanksgiving songs? [more inside]
posted by rageagainsttherobots on Nov 24, 2011 - 15 answers

Help Me Substitute Without Ruining Everything!

Seeking help from MeFi bakers! I'd like to make this recipe and had a question about substitutions. [more inside]
posted by foxy_hedgehog on Nov 14, 2011 - 12 answers

Why the heck did my butter turn purple?

Why the heck did my butter turn purple? [more inside]
posted by Susan PG on Oct 15, 2011 - 12 answers

When you accidentally butter your deck

I have stains on my deck from some spilled butter during a BBQ. How do I get them out? [more inside]
posted by rileyray3000 on Sep 6, 2011 - 6 answers

Free to be my Nut Butter?

Where can I buy this brand of Free Nut Butter in Toronto? [more inside]
posted by peagood on Oct 4, 2010 - 2 answers

Peanut Butter Cake

In a normal cake mix recipe (mix+oil+water+eggs) is there anything I can successfully substitute with peanut butter? [more inside]
posted by abitha! on Sep 4, 2010 - 6 answers

I can believe it's butter

I have a lot of butter and need to use it, preferably to feed people. Recipes please? [more inside]
posted by abdulf on Feb 24, 2010 - 33 answers

Keeping butter fresh and good.

How do you keep your butter from getting rancid? [more inside]
posted by OmieWise on Feb 5, 2010 - 33 answers

Non-Sugary Cookies

I like cookies, but I don't care for sweet and sugary. Is there something for me? [more inside]
posted by netbros on Jan 2, 2010 - 36 answers

Lather over Lotion?

Why does Palmer's Olive Butter Formula Lotion vary so wildly in price? [more inside]
posted by CollectiveMind on Nov 15, 2009 - 2 answers

Why is a US West Coast stick of butter so fat?

Bi-coastal Filter: Why are supermarket sticks of butter different sizes? [more inside]
posted by Rash on Sep 12, 2009 - 23 answers

Like buttah!

I learned how to make butter today using just a glass jar, a pint of heavy cream and elbow grease! So I made some, but something strange happened along the way and I seemed to have accidentally made ricotta cheese.... [more inside]
posted by Cat Pie Hurts on Sep 7, 2009 - 9 answers

What do I do with this ghee?

So I made ghee. Now what? [more inside]
posted by odinsdream on May 24, 2009 - 13 answers


RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

Have I reached the peanut butter apex?

What uncommon, not-brand-name peanut butters are good to try? [more inside]
posted by world b free on Mar 3, 2009 - 35 answers

How to cook restaurant-style butter chicken?

How do you cook butter chicken like in Indian restaurants? [more inside]
posted by pravit on Nov 28, 2008 - 21 answers

Half-arsed pork chop preparation! Help!

I have 3 pork chops which have been dipped in garlic butter and then dredged in panko. Can I now pan fry them or shall I bake them? [more inside]
posted by chihiro on Sep 25, 2008 - 12 answers

SOS butter stain

Heyyylup! I just got some butter on my new suit. It's all synthetic material, dry clean only. Is there anything I should to between now and when I can get to a dry cleaner in the morning? It was a nice lemon-sage-garlic butter, it truly was. But I do wish it was not on my suit.
posted by footnote on Sep 2, 2008 - 4 answers

Smooth-scrolling PDFs?

What is the best way to scan documents so that they scroll well in OS X? [more inside]
posted by cgomez on Jun 5, 2008 - 5 answers

The elusive vegan brown butter - can it be done?

Can you brown dairy-free margarine for recipes that call for brown butter? How do you do it? [more inside]
posted by faunafrailty on Jan 2, 2008 - 9 answers

She's better in shea butter.

Is shea butter a distinctly feminine scent? I love the smell of it on a lady; is it unseemly on a man, or just as pleasant? Let's not get into any gender debates, I'm only curious because most often I smell it on women.
posted by Evstar on May 28, 2007 - 17 answers

Can my Ethiopian food be kosher?

Kosher Ethiopian food? Niter kebbeh in particular? [more inside]
posted by geekhorde on Mar 24, 2007 - 7 answers

Know anything about canned butter from the 1950's?

Help me figure out the name of the brand of canned butter my mother loved as a child growing up in Taiwan. [more inside]
posted by phonebia on Mar 23, 2007 - 12 answers

Where does "bread and butter" come from?

When walking on the strip in Vegas recently, a couple walking toward me was forced to split to either side of me, and the woman said "bread and butter!". I remember my mom using this phrase when I was a kid, but it was the first time I'd heard it from someone else. What's the origin of this phrase? [more inside]
posted by zardoz on Mar 19, 2007 - 39 answers

¡Margarina! ¡Mantequilla!

I like the taste of butter. I grew up with margarine as the "healthier" substitute, then switched to various spreads, then back. What provides the healthiest butter or butter analog? [more inside]
posted by Robert Angelo on Jan 7, 2007 - 32 answers

1. Eat butter 2. Test cholesterol 3. ???

I'm curious as to how much cholesterol numbers can change on a daily or weekly basis. [more inside]
posted by hindmost on Nov 9, 2006 - 2 answers


Why feed babies butter? [more inside]
posted by bash on Jul 20, 2006 - 18 answers

Butter on nubeck leather (suede-like) shoe

Any ideas on how to remove melted butter stain on brand new pair of "nubeck leather" shoes? (Nubeck leather looks a lot like suede, and looks a lot like crap with the butter.) Today was my first day with the shoes and I managed to step in dog dew with one (easy, albeit unpleasant, clean-up) and spill about a square inch worth of butter on the other.... Thanks for any help.
posted by rabbus on Sep 27, 2005 - 9 answers

Butter bell?

Anyone here use a butter bell? I love the idea of spreadable butter all the time, but I'm afraid of it going rancid. It looks good in theory, but I'm wondering if anyone here has actually tried it.
posted by ColdChef on Jul 23, 2005 - 19 answers

Peanut Buuter Filled Pretzels

Could someone please explain to me the factory process of making peanut butter filled pretzels?
posted by askmatrix on Apr 19, 2005 - 7 answers

Special Mexican Cocoa

Does anyone have a good recipe for mexican hot chocolate that involves melting cocoa butter with ...ahem, smoking tobacco?
posted by hautenegro on Mar 25, 2005 - 29 answers

Why does margarine melt my popcorn?

Whenever real butter is used for a topping on my popcorn it seems to work well, coats the popcorn, does not make it soggy. When I use margarine it seems to "melt" the popcorn, making it soggy. [more inside]
posted by sled on Feb 18, 2005 - 9 answers

Can Butter Go Rancid?

Once again microbiologists & bacteria enthusiasts your wisdom is needed. My roommate is mad because I left the butter out overnight, he won't touch it and said I have to buy a new stick. But my grandma always kept her butter in a covered dish on the counter, not in the refrigerator. My question then, what are the facts here: does butter require constant refrigeration? How long till butter goes bad {packaged, refrigerated, covered dish} and in what ways, and at what risk?
posted by Brad on Mar 24, 2004 - 14 answers

Almond Butter

I love Almond Butter but here in the UK a little jar that holds about 300 grams costs around £4.00 or $7.00. I decided to try and make it myself. I bought a bunch of almonds, put them - as I was advised into a food processor, using the steel blades and turned it on - what I ended up with was finally ground almonds. I have looked everywhere from google on down and found nothing useful. What i am after is a pure almond butter, with nothing added, like the stuff that comes in the expensive jars from health food shops. Can anyone tell me how to this?
posted by donfactor on Jan 19, 2004 - 16 answers

Page: 1