Thank you for yet another mouthwatering demonstration, Chef!!! 💜💜💜 Compound butter with garlic confit slathered on toast is an absolute revelation! 😍 Now I need to go find some creamy blue cheese here in Mexico and a big, fat steak, 'cuz **that's** what's for dinner!!! 😋😋😋
What great timing. I'm making compound butter for my family this year as an inexpensive Christmas gift. I didn't even think of blue cheese, and it's my mom's favorite!
Thanks SO much for the trick with the pan! Way cool! And I never thought to put cheese or lemon juice in a compound butter. We've used all sorts of herbal combos - even dried like herb de Provence or Parisien Bonnes Herbes ((from Penzeys online). Definitely going to try it this weekend!
I love using my dad's compound butter he makes for steaks on my veggies. Chefs kiss this Video helps me because he does his different Everytime so now I have a more solid benchmark to work with to make my own.
Excellent video! 👍 I grow all of the alliums...garlic, onions, shallots, chives, as well as culinary herbs all around my yard. So I make all sorts of compound butters & usually have at least 4-5 different logs in my freezer. That sheet pan trick is pretty cool. From now on my logs won't be so lumpy.
My go to is a sautéed garlic and shallot compound butter that pretty much can be used on anything and if I use enough olive oil its a stay soft spread that makes perfect garlic toast.
I always have compound butter in my freezer. I always freeze my butter just because the pieces are exceedingly large in Germany and I don't need so much before it gets spoiled. I usually have any kind of herb compound butters, garlic, ramson and salt & pepper. I never tried sweet ones but you made me curious now :D Thank you!
It really is funny. I learned to make compound butter in culinary school as well, and they are super easy to make... but I never make them at home, and I don't know why.
I am literally salivating... can't wait to try this! The only reason I would take the rind off while making this would be because I couldn't resist eating it ;p
I make compound butters to jazz up my dishes. Your Black Label butter sounds divine. I hope that I can find it here in Ohio because I love a good bleu cheese!
I am going to use that rolling technique for cookie dough that gets chilled before slicing. Is it weird that it never occurred to me to cut parchment with a knife instead of scissors?
Chef Frank: "... and they're really super simple. Everyone thinks because we give it a fancy name it's something fancy... it isn't..." 1 minute later... Chef Frank introduces some super fancy cheese I've never heard of. Me: "Come on!" >_
Hi Chef, I’m a relatively new subscriber to your channel and I was wondering what culinary school you attended? I’ve been cooking for about 35 years now but never got the chance to go to a culinary school. I feel like I missed out on a lot of learning by not going, but it is what it is. Thanks for another great episode.
- I recommend crushing the cooked garlic with a metal fork, much easier to do than a spoon, and less wasted garlic than a food processor.... - the (no matter how you slice it) was good, but add more jokes please, I like your sense of humour.
How come we can ask you what a compound butter is, but have to ask ourselves about triple cream cheese? C'mon Frank! I don't have that kind of information! Lol! Looks good, even though I'm not a blue cheese guy. Only Black Label that suits me is a nice cold Carling! Wait, can I make beer butter? #TimeToTaste
Chef Frank! I'm planning on making your pancake recipe this weekend. I bet cinnamon butter would taste really good with them. Could you add fruit to compound butters? Maybe blueberries? Thank you!
You can add anything you want to compound butters. Blueberry would probably be great on pancakes! I'd mush up the fruit though so that the flavor spreads through all the butter instead of being in big chunks.
It doesn't have to be anything my friend, you're making food, not TNT, nothing is going to explode if you mix the wrong thing in. Use what you like the taste of.
It seems like your rolling the butter technique and a sushi rolling technique aren't that dissimilar. I wonder... could you roll sushi in parchment like this, rather than using the traditional bamboo mat (and maybe plastic wrap?)
