Food and Drink Melting butter - Page 6

**Fire Me Boy!** · 08-07-2014, 01:46 PM

Anyone here want to chat about melting butter?

I gotta be honest - I use the microwave almost entirely when I need to melt butter, unless I'm doing it just to cook with it on the stove. But sometimes, baked goods or breads require melted butter, so that goes in the microwave.

But I hate when some of the water in the butter explodes, and sends half your butter all over the inside of the science oven. That stuff's hard to clean up.

But if I'm cooking with it, obviously it just goes straight in the pan or pot.

Now, there is one instance where I melt a butt load of butter all at once - when I'm making ghee. I'll put like 2 pounds in the dutch oven and melt that, but then I keep on cooking it until the milk solids separate and start to brown and all the water in the oil boils out. By the way, I wouldn't really recommend cultured butter for this, as you mostly lose all the complexities of the nice butter. I've had equally good experiences with $7/pound butter as the cheaper stuff.

BucEyedPea · 08-12-2014, 09:56 AM

Hey FMB, can you link me to your post on how to prep a ribeye. Ya' know the whole how to salt procedure. Bought my first ev'ah ribeye. Wanna try it your way, but it's buried somewhere. Or you can just repost it.

Pretty Please with Ghee on top!

**Fire Me Boy!** · 08-12-2014, 10:06 AM

Quote:

Originally Posted by BucEyedPea

Hey FMB, can you link me to your post on how to prep a ribeye. Ya' know the whole how to salt procedure. Bought my first ev'ah ribeye. Wanna try it your way, but it's buried somewhere. Or you can just repost it.

Pretty Please with Ghee on top!

I have no idea where that post is, in which thread. So I'll just retype. It's pretty simple.

I like to salt a day in advance. Just put it on a tray, liberally salt like you would for a steak, cover it and put it in the fridge. I'll often just use a Ziploc bag.

If you don't have a day, you can do this anywhere from 30 minutes to a couple days in advance. I like a day because I think it gives me the best flavor and texture for my liking. But don't do it for less than 30 minutes or you won't get that dry brine effect.

An hour before you cook it, bring it out of the fridge, pat dry, and allow to come to room temperature. Season with pepper and whatever else you want to season with (for a ribeye, I'm strictly a salt and pepper guy). Grill or pan fry, rest, and enjoy.

Alternatively, if you do the freeze your steak thing, pat it dry after a day to make sure it's as dry as can be and pop it in the freezer for a half hour before cooking.

BucEyedPea · 08-12-2014, 10:35 AM

K thanks. What kind of salt? Kosher, sea fine or coarse, any other?

Gonna screen save your post and put in one of my cooking folders.

**Fire Me Boy!** · 08-12-2014, 10:46 AM

Quote:

Originally Posted by BucEyedPea

K thanks. What kind of salt? Kosher, sea fine or coarse, any other?

Gonna screen save your post and put in one of my cooking folders.

Kosher.

BucEyedPea · 08-12-2014, 10:53 AM

Just did it thanks.

**Fire Me Boy!** · 08-12-2014, 10:56 AM

Quote:

Originally Posted by BucEyedPea

Just did it thanks.

Hope you'll give us a report tomorrow.

08-07-2014, 01:46 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Melting butter Anyone here want to chat about melting butter? I gotta be honest - I use the microwave almost entirely when I need to melt butter, unless I'm doing it just to cook with it on the stove. But sometimes, baked goods or breads require melted butter, so that goes in the microwave. But I hate when some of the water in the butter explodes, and sends half your butter all over the inside of the science oven. That stuff's hard to clean up. But if I'm cooking with it, obviously it just goes straight in the pan or pot. Now, there is one instance where I melt a butt load of butter all at once - when I'm making ghee. I'll put like 2 pounds in the dutch oven and melt that, but then I keep on cooking it until the milk solids separate and start to brown and all the water in the oil boils out. By the way, I wouldn't really recommend cultured butter for this, as you mostly lose all the complexities of the nice butter. I've had equally good experiences with $7/pound butter as the cheaper stuff.
Posts: 35,253

08-12-2014, 09:56 AM	#76
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-250037	Hey FMB, can you link me to your post on how to prep a ribeye. Ya' know the whole how to salt procedure. Bought my first ev'ah ribeye. Wanna try it your way, but it's buried somewhere. Or you can just repost it. Pretty Please with Ghee on top! __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,458

08-12-2014, 10:35 AM	#78
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-250037	K thanks. What kind of salt? Kosher, sea fine or coarse, any other? Gonna screen save your post and put in one of my cooking folders. __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,458

08-12-2014, 10:53 AM	#80
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-250037	Just did it thanks. __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,458