Cooking with butter.
There’s a reason that professional chefs prefer real butter—it makes every recipe better. From tender cookies and cakes, to rich and savoury sauces, we’re sharing all of our favourite recipes featuring the good stuff.
There’s a reason that professional chefs prefer real butter—it makes every recipe better. From tender cookies and cakes, to rich and savoury sauces, we’re sharing all of our favourite recipes featuring the good stuff.
Soft & chewy with a glass of milk or sandwich a scoop of ice cream, here is Mom’s secret recipe.
Read moreHow to make it, how to cream it, and how to clarify it—we’re breaking down the butter basics.
Refrigerate immediately after purchase and store on refrigerator shelves. It’s best to keep butter in its original wrapper. The foil helps prevent spoilage that may result from exposure to light and air, as well as offering protection from the aromas and flavours of other foods in the refrigerator. Left unwrapped, either salted or unsalted butter […]
Read moreEver wondered about the difference between clarified butter and ghee? Salted butter: Contains 2% salt. Semi-salted butter: Contains 1% salt. Unsalted or sweet butter: Contains no added salt. Cultured butter: An unsalted butter in which bacterial culture is added to the cream before churning. Has a delicate, tangy taste that some refer to as having […]
Read more454 grams of butter (1 pound or 4 sticks) is equal to 500 mL (2 cups). If the butter is not in such a convenient size, use this simple method: If your recipe calls for 125 mL (1/2 cup) of butter, for example, fill a measuring cup with water to the 125 mL (1/2 cup) […]
Read moreTo make butter easier to cream with sugar or flour, take the amount of butter required directly from the refrigerator and pop it into the microwave on Medium-Low (30%) power for a few seconds. (it will take about 30 seconds to soften 125 mL (1/2 cup) of butter on the defrost or Medium setting in […]
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