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Display Name: hexpirate
Member Since: 4/10/10
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For us omnivores, nothing beats good meat. Braised pork is a hands down winner, ribs on the grill is good as well.

Chicken is tricky and if not done right is dry and unappealing. I would avoid that if your grill skills are not very high.

You may want to try grilling salmon on cedar planks...it's easy to do, looks fancy, and is very satisfying.

One veggie alternative to meat that I've seen win over even die-hard steak lovers is grilled portabello mushrooms...continuously basted in melted butter.


Great Recipes for an (Almost, Maybe) Vegetarian BBQ? Good Questions | Apartment Therapy The Kitchn
6/22/10 12:48 PM

My son is nearly 4 years old...and he LOVES a big dollop of pesto on his scrambled eggs in the morning. He also loves to say "I eat green eggs!"


Summer Flavor: 10 Ways to Use Pesto (Besides Pasta!) | Apartment Therapy The Kitchn
6/19/10 3:07 PM

http://en.wikipedia.org/wiki/Beurre_monte

More to it there, used by the French Laundry quite a bit for alot of purposes. Poaching lobster in Beurre Monte is awesome. =)


Breakfast Details: How To Make Molded Butter Pats | Apartment Therapy The Kitchn
4/11/10 2:11 PM

Well...here's an idea.

Solid butter is a solid emulsification of butter fat, water, and milk solids. Melting it causes these to separate (which is how we clarify butter), however there is a technique to maintain the emulsion as it becomes a liquid...the french call it "Buerre Monte", which translates to literally "butter sauce".

Once you establish the same emulsion as a liquid, you can allow it to go back to a solid in the fridge. This will allow you to just pour the butter into whatever shaped mold you want.

The way to make Buerre Monte is to whisk chunks of butter in a small saucepan after heating it up with a half tablespoon of water. If the sauce boils, the emulsion will break. Keep a target temperature of 190 or so and you'll be fine.


Breakfast Details: How To Make Molded Butter Pats | Apartment Therapy The Kitchn
4/10/10 2:41 PM