I never forget Bourdain on Kitchen Confidential, explaining that what makes "restaurant food" taste so good is the obscene amount of butter that goes on each dish.
I bathe my ribeyes in butter on cast iron after enough time in the oven. It definetly takes it to the next level. But still 1 level lower than making a red wine sauce to go on top, with copious ammounts of butter in it.
I was watching this while waiting for my sous vide steak I made the sauce. I added the mustard. I poured it over the steak. I'll never be the same again!
I am 54 years of age and a fIisherman. Why am I just learning this now. Some of my best friends are chefs, still no one has told me. Not even bloody cooking shows.
Well im leaving to go fishing in the morning. Guess ill be bringing an extra pad of butter. My family should've known this, im a 3rd gen butter nut squash! My grandmas life motto was "if you want to make something better, put butter on it" Ima grab some rosemary too (were bringing some steak)
so yummy. use white wine instead of water and you have beurre blanc. Add a little lemon juice and capers perfect over fish or pinch of cayenne for a little kick. Love that Dan explains the science behind the sauce.
Duh! Wine has more flavor than water. LOL Me, I buy the store bought wines instead of the liquor store versions and the sauces taste good to me and I save a lot on money! 😁
Yep, now go toss in some smashed garlic cloves, rosemary, and salt. Strain before consumtion. Add flour, milk, and cheese. Youve got mac n cheese. Buy your cheese @ costco and gruyere is within budget. I love 50/50 gruyere and extra sharp white cheddar.
When I was in elementary school and lived in Iowa, we would fill the trunk of the car with Blue Bonnet margarine and dry ice whenever we visited relatives in Minnesota. Oleo margarine was frowned upon in dairy states like Minnesota and Wisconsin. The relatives wanted the oleo margarine. As an adult I discovered that butter tasted so much better and was not unhealthy like we had been told for years. I'm now 70 and still insist on butter, no oleo margarine for me!
In Minnesota margarine was white. It came with a small dye tablet to color it yellow after purchase. Unless I remember incorrectly. People would cross into Iowa to buy it already colored.
My mom was from Wyoming and she remembered as a kid margarine coming in a plastic bag that needed o be mixed before using so my grandma would give it to her to "play catch" outside with her friends.
@@debi5292That’s how I remember it too. My Grandparents lived just a few miles north of the Iowa border. When we visited in the ‘60’s we’d make a margarine run down to Iowa.
Dan, how dare you turn my entire world upside down. We just made a low country boil with crab legs that would normally go with amounts of clarified butter . This time, I made some Beurre Monté to compliment the normal clarified butter. From this point forward the margarine in my house will be replaced with this beautiful simple sauce. Dipping crab, shrimp, potatoes, corn on the cob, pieces of sausage, fingers.... my wife and I have fallen in love again thanks to this sauce.😂
I went to culinary school and it was not taught. I only learned it at a French restaurant a couple of years later. The thing is the name tells you the important thing about it. Mounted butter is at the heart of lots of pan sauces and other sauces that need thickening. But it doesn't get used alone very often.
I’ve heard of the classic French sauce beurre blanc, which is butter slowly melted with lemon juice or white wine, both of which have water, a fair amount of water. Same thing. You just heat until melted, don’t overheat or cook off the water, just like Dan’s idea.
wish my mother was alive still. should would of loved this. we always just used melted butter for everything, this would of elevated her baked potato i bet. miss ya mama
@@coppulor6500 You can do it with anything basically. This specific sauce is called beurre monte, but the technique is monte au beurre. "Mount with butter." The most important thing about cooking is the techniques. Recipes are just techniques applied to different ingredients. Once you have the techniques down you can mix and match whatever flavors and ingredients you want. Although with the clams you would want to reduce the liquid a bit and add less butter, so clam is the predominant flavor. You could add a little mustard, or cream for flavor and to help stabilize it before adding the butter. Finish with herbs. So many ways to use this technique.
Just tried this now, absolutely fantastic. Added garlic, capers, worcestershire sauce, salt, pepper. Wife had it with eggs and burger 'patties'. Loved it!
Eggs and burger patties... Together? On the same plate? Eggs and bacon is as far as im willing to take that. The sauce sounds good, perhaps a bit salty with 3 kinds of salt, but perhaps not? My mind wants to try the butter base, add bourbon, malt vinegar, worcestershire, and maybe some smoked soy sauce or smoked salt (i feel soy would add depth) if its zingy maybe cut with a dash of sugar, the bourbon will help cut the vinegar though and add tons of depth. You could try scotch too, i just tested some lagavulin 16yr on some beans OMG! I use much of whats stated here in Campbell's bean with bacon soup. It comes out better than anything a restaurant has made for me. Its my budget night dish that is luxuriously delicious. I say budget night then grab the $100 bottle 😅 normally i use old grand dad to cook with $25/litre. I will be cooking with lagavulin again that islay flavor permiates!
@@brandonhoffman4712 Wherever they were, they didn't have to worry about over dosing on fentanyl at a Christmas party, they didn't have to filter through 47 thousand obnoxious and thirsty instagram photos every single day by 40 year olds who can't accept they're getting older, and they didn't have to worry about someone sobbing uncontrollably (via fear of rejection or whatever reason) when they decided to ignore their phone calls for a day, or someone feeling slighted because they didn't get mentioned in a Facebook post. I wish I could have been alive back then, as in a full fledged adult. Buuuuuuut...the internet is still pretty dang cool! And we have better surgery! But now all the WW2 vets are pretty much gone, and I find that incredibly sad. But we have more fuel efficient cars (even though they're ugly as all get out.)
Just wanted to support you on cutting sugar completely. I did for half a year now and my god... my mental health did a complete reversal. Excited for you!
@@thestonesrolling It seems like you connected one too many dots with that comment. Weed can do that(not insulting you whatsoever or suggesting that it must be true that you enjoy weed, you do you, just pointing out things that aren't obvious to everyone).
I had an uncle who used to sit at the kitchen table with a cold stick of butter, dip it into the sugar bowl, munch and repeat till the whole stick was gone. You'd think he would have died of a heart attack at 43 but in fact he lived to be 90 years old, hale and hearty to the end.
My dad used to put sugar on cottage cheese, on mac n cheese & tomatoes. His dad put grape jelly in cottage cheese. I used to do the sugar thing on mac n cheese & cottage cheese when I was in grade school but my taste buds rebelled (lol) at one point & I stopped.
Grew up drinking unpasteurized, grass-fed Brown Swiss milk on the family farm. We always ate full fat dairy products. When I finally tasted margarine around age 19 (thanks to the influence of tv commercials in the 1970's) I could not believe people were happily eating it and ignoring delicious real butter.
This blew my mind. I’m almost 50 and have never heard of this until now. I feel like I’ve been doing life all wrong for 50 years! Thanks for the valuable education ;)
I love these videos. A. because they're genuinely informative, including getting into detail about how to make the recipes i question (and THANK YOU, ATK, for giving amounts in grams) but B. because Dan is so obviously a genuine foodie and food nerd. Come on, if there was ever any doubt that story about eating butter packs has erased it for good (it was the little single-serve coffee creams for me, often the entire little dish of them until the waitress had to refill and my parents were piiiiiissed).
I've become an old lady who steals those half-and-half cups from restaurants. I always have a couple in my purse in case I'm drinking coffee somewhere that doesn't have Half-and-Half (😮)
I used to drink those too. These days, those things are ultra homogonized and filled with preservative so as to be able to go unrefridgerated. And the base fat in coffemate or international delight is canola oil, not even milk. When i was a kid the creams were always cold, now they sit on a shelf somewhere. I would never let my child drink that, though i would still put it in my coffee. I also thank them for being kitchen scale friendly with the grams. I want to try this butter sauce with bourbon, malt vinegar, worcestershire, smoked soy sauce, and maybe a touch of sugar if its got a zing to it. I bet it would be awesome on chicken or pork. I would toss a bit of habanero pepper flakes in there too to fire it up I think salt pepper and rosemary would be great for steak and potatoes, even the broccoli!
@@brandonhoffman4712 I thought real Half and Half brand was just milk and cream and the room temp ones were UHT? No Coffee mate for me. I agree. Oil is unappealing.
@@virginiathornton well shoot. Now that i look into it. UHT (ultra pasteurized) milk is shelf stable for 6-9 months or until opened. Making those creamers much better than i previously thought! Thanks for helping me open my mind! Enjoy your sunday.
I took our son to Randy White's BBQ when he was about 8. They had the little butter cups for the rolls. There was an opened one on the table in front of him and a beam of sunshine was hitting it directly. The butter was melted and glistening. I noticed him eyeing it a couple of times and, sure enough, he reached over, brought it to his mouth, tipped his head back and poured it down. When he finished I asked how it was. "Amazing"
@@UrbanHomesteadGirlSo whos butter did you think it was? Lol. When your server brings your steak, do you fear eating it, thinking its owner is coming anytime now?
😂 my younger sister used to eat butter too… mom & dad kept an open stick of butter in an uncovered dish on the counter. Dad would see marks on top as if someone was running their finger across the top. He thought she was doing it & was waiting to catch her at it. One day he saw the cat on the counter licking the butter 🤣😂. That ended keeping uncovered butter on the counter. Then he found out same cat was licking the bacon grease he kept in his cast iron pan that he fried his eggs in (& the repurposed frozen grape juice container full of bacon grease he kept on the stove to replenish his pan.)!!! When my sister was in high school the same cat was knocking the screen off her bedroom window so he could go outside. He thought she was sneaking out. He only figured out it was not her when he let the cat in & 15 minutes later he wanted back in! 🤣😂 that cat almost got her in trouble so many times 🤣😂 Of course, if she wasn’t such a rebellious little twit he wouldn’t have thought it was her! She didn’t do anything bad per se, she usually just skirted the boarders as close as she could without stepping a pinky toe over them. .
Dan, thank you so very much for your high-quality content and always tongue in cheek delivery. I love it so much. I am a baker and I’ve love to try your recipes because they are demonstrated and easy to follow. I too feel like I have been missing out on life before today and finding out about Beurre Monté. This is life-changing. Thank you for an improved quality of life.❤❤❤
You have just changed my life! How am I just now finding out about this! I am a shameless butter lover--yes, even slipping off little bits of plain butter to eat while I'm cooking :) Thank you for this awesome, easy beurre monté.
The only thing margarine had going for it was the price - much cheaper than butter. But my European Mom was unfamiliar with it, so used to only buy unsalted butter. Then somehow she stumbled upon a recipe for making your own croissant 🥐 dough, but made with Imperial Margarine. I think she really liked the golden colour of her little danish-croissant bundles (filled with a sweet ground walnuts in beaten egg whites with sugar and rum paste). But that was the only recipe she ever used margarine for. Those little golden filled puff pastry crescents were the highlight of every Easter & Christmas. Boy, were we spoiled! ❤
I did the same thing in restaurants. We were a margarine household. When that's your butter, real butter tastes like super butter. Like cutting carbs for a week and then biting into a honeycrisp apple and finding it to be the sweetest thing you've ever tasted. Or the first melon of the season. I would also drink at _last_ one of those little containers of cream. Similar backstory: we were a 2% household.
Since first watching this video a week and a half ago, I have made this twice, adding tarragon. I cannot believe how simple things like ravioli or prawns can be so elevated. This is literally life changing.
I am 52, and have always loved butter… as a kid, I would go to the refrigerator and get a whole stick of butter as a snack. I was also super curious about cooking. I would always be in the kitchen whenever I could be with Mom when she was cooking. Back then it was three home cooked meals a day.. we didn’t have the money to be eating out except on rare / special occasions. I learned how to cook at an early age. It was a great experience - getting to spend all that unforgettable time with her, and learning an amazing skill. Nothing in this world makes you feel as good as a real home cooked meal! I have always loved to cook, and real butter is an absolute essential necessity in my kitchen. I cannot believe that I have never heard of this before. I will definitely be making this very soon.
My mom told me stories of how I would hide under the kitchen table when they came home from grocery shopping and grab the butter and take it under with me. I bit off the ends of the sticks of butter and put them back individually on the table. I guess the ends tasted best! 😄
Huh. For me it was tabasco sauce! Then crying, then more sauce, then more crying 😂. Now i sprinkle 1.2 million scoville powder on stuff. Its hell when that gets up your nose! I wonder how my scorpion powder would taste in the butter sauce on some chicken. HOT WINGS, coming up.
Thank you sooo much! The possibilities are endless with this easy one. Will infuse with garlic and chives. My baked potatoes will be much happier tonight 👌😊
You taught us this when you made a butter braised Spring vegetables dish some years ago. That’s one of my and my husband’s favorite sides. Hubby basically eats vegetables because he knows he should, except for that recipe. I made it last week and a few nights later he thought to make it himself. It was terrible and he couldn’t understand what he did wrong. He asked me how I made it and I told him and he told me all he did was microwave the vegetables with butter and water. 🤣 That night he learned it’s not just ingredients that make a recipe. I’ll try this emulsion for other things. Thank you!
For real, ATK and Dan deserve an award for this video. The brevity, the wit, the usefulness of the info communicated in a short, fun way... I could go on. Amazing job!
Oh Dan I so align with you. I LOVE butter. I blame my extra roll of chub when I was younger on my Grandfather. He was a great cook and starting when I was a toddler he would put me in the high chair while he was in the kitchen, give me a dish of oyster crackers and the butter dish and let me go to town :). I loved to like a chunk of butter when I was older. And oh my gosh don't get me started on Amish butter or the fresh butter you get when you travel in France or Germany. Although I have learned to watch what I eat and lost the chub with some discipline I still will not give up my butter!
A local restaurant had a fantastic pan-seared trout with ginger butter sauce, but it closed a few years ago. I've been trying to recreate it, but no luck ... until now! I'm almost certain this is what I've been missing. thank you!!
Immersion blender, melted butter and hot water, toss in a bit of cold butter and blend. Pinch of xan gum (or shot of sauce with it as an ingredient) if you need to hold it for a length of time and dont want the sauce to break. This sauce is always a winner. Staple of french cooking.
This is one of the best things I learned all year ! No joke regardless of category of things I learned from RU-vid , this is going to stick with me for the rest of my life ! Thank you !
Thank you for advocating this wonderful sauce/technique. It is nearly unknown by American home cooks, but so simple and so much tastier than plain old melted butter. I first discovered it a decade ago from a brief reference by Jacques Pepin. Then I found that Thomas Keller published Butter Poached Lobster in 2002 using beurre monte starting with a pound of butter. Water to butter ratios vary from cook to cook.
Pardonez-moi, I need to go to the kitchen for some butter. A pat of butter is a great snack. Sometimes three or four pats. As a child, no one told me about margarine. But I knew some butter was much better than others! My mother says that, where you can't leave some toddlers alone with a sugar bowl, with me it was the butter dish. She found this out when she was gone long enough for three year old me to polish off a stick. It didn't upset my stomach at all. But after all this butter talk, I want some.
Hello Dan, I don't have any wierd stories about eating butter that my high cholesterol levels can't support, but I do have one about cats. I had always wanted a cat which my mother never would allow. I had also heard that rubbing butter on a cats paws would make them stay at your home. So imagine my delight when a poor stray cat wandered into my life. I immediately ran for the stick of butter always allowed to sit covered on the kitchen table even in the heat of California. I slathered those sweet little murder mittens to the point that the cat couldn't walk but just lay frozen on the ground (see it worked). I put the butter back on the table and tried to find the perfect name for my newly acquied cat. Sadly my mom wpuld not allow my little pur machine to stay but I did gain satisfaction watching my parents and brother picking hair from their mouths and food that night at dinner. When they said "Pass the butter please," I surely did that night.
OMHeavens…..🤣😂🤣😂Cindy, I HAVE NEVER LAUGHED SOOOOOOO HARD!!!!! “Those sweet little murder mittens.” 😂🤣😂 I quite literally blew ginger ale out my nose, which hurt SO BAD however the laugh outweighed the potential curse and was well worth it! I will NEVER forget that story…… Of course the REAL question is…..did you EVER admit to your parents or brother about being ever so pleased to “pass the butter” that particular evening? 🤔 Ohhhh, my tummy hurts from laughter and now I have to go and RE-WATCH Dan make “Buttéér Sáúcé” AGAIN! LOL! ….”sweet little murder mittens..” 😂🤣😂 STOP 🛑🤣😂🤣
@@tovah2276 Nope, I never did or will for that matter. The great news is that I have helped to rescue and have owned many cats in my lifetime. Never did I realize that they would be such a joy and comfort to me, despite all the scratch marks from those ninja paws. I have blown many things out of my nose in my lifetime (turned out I was allergic to cats) including bubbly beverages and that DOES hurt so my apologies to you. God bless. Keep safe, enjoy that butter always!
Eating Cholesterol is NOT a problem, that is such a bad horrible myth!!! Your liver produces about 2,000mg per day, and when you eat something with Cholesterol, it just produces less, SMART!!! Also, we NEED Cholesterol, it's what turns into D-Vitamin when sunlight hits our skin, and Cholesterol and Fat is basically what the brain is made of, we do NOT need Carbs, we need Fats though 🙂You got a Cholesterol problem, stop eating simple Carbs and Whole Wheat, that's what offsets the body, it's nothing but confusion, because the body doesn't recognize it as being food, being we were never designed to eat simple Carbs, or any types of Corn!
@@cindybakow9687 thank you for the laugh(s)…..I am pretty sure we are cut from the same cloth as that is how I think/feel/speak/act. My heart leans more towards the pup world vs the cat world (STILL a huge fan of Cats vs Dogs…that little Chinese Crested in the Garbage Can/Spy Can that keeps popping up…..I KNEW there was a secret underground of Cats and Dogs! Those Ninja Cats dropping in from a HALO drop onto the Baby Beagle’s “house” to try to “unalive” him…..I still ROAR at those Ninja Cats! Sneaky Stealth little Wizards in Cat Suits, I tell ya!) as I AM VERY allergic to the “Fuzzsters” although I am G-d Mother to my BFF’s “Foundling” Zeeke. Somehow I am not allergic to him 🤷🏼♀️, nor he, me. He’s polydactyl and is a “Latch Key Kitten” as his mom works a lot but I go and Kitty-Sit when she has to go out of town even if it is over night. I have never been one to think that Kitty’s are “just fiiiinnee by themselves for a night or two…..” nope nope nope…..they are wee souls as well. No Kitty is an Island. I have Zeeke trained to NOT sit on my face while I sleep if he want me ALIVE to serve him brekkie AND he even Fetches for ME! HA! The BFF is of sound belief that he only does “the fetch thing” for ME, because he is mad at HER for going out of town. She is most likely correct. I am….hold your breath, take a seat…..a Chihuahua person. Yes yes yes…I know. I was a “Hua” lover LONG before Elle or Paris brought these wee souls into “fashion” and I curse them for it. I have had them my entire life and even working overseas they have ONLY stayed with my Smother. She affectionately calls them her Grandfurbabies as she knows that is ALL that she is getting from ME. I leave the skin fleshbag procreating to my Brother. THAT is a “NOT MY JOB” thing. THOSE I am allergic to….anaphylactic would be the term that comes to mind. I believe I am on my very last one……she is 17, a rescue of course (I have only had ONE Purebred and he was my WORLD & I still miss him to this day. HE was SOOOO “Special” that the word ‘Special’ doesn’t even begin to describe him. He knew when I was going to have an “episode” AND he sniffed out Melanoma on My Grandmother, two of my Cousins and 3 Friends as well as a Colleague who worked in ED with me who said I was crazy and it was all “speculative” until Sam found some on HIM…….saved him life actually. Yes, Sam was my little Sam-Man and I believe I cried almost or maybe just as hard as when I lost my Father. THOSE two were inseparable. Sam was NOT a “mans-dog”…never liked men other than Daddy. Even my Husband who spent 20 of his 32 years as a LEO in K9 could NOT get Sam to listen or even LOOK at him unless my Hubby had a pork chop in his pocket (which is funny because I am Jewish which means Sam was as well. Oh yes….I am THAT Nuts.) Sam would look my husband right in the eye and lift his leg and pee in his boot. Not miss a drop. RIGHT IN his K9 Boot. I have it on my phone. It is HILARIOUS. Hubby never thought that but…🤷🏼♀️ as much as he was Alpha to his 110lb GSD’s, he was OMEGA to my Sam LOL! Many a scar from those sharp Puppy Teeth as well as they are like razors. As much as the “dog world” has attempted to “sell” Hua’s as “non-allergenic dogs” due to their minimal dander……that is the biggest load of garbage EVER as they are absolutely a DANDER filled dog. He’s been gone 4 years now and Ela is not far behind him…..🥺…..She is 2 lbs and had a Patella replacement when she was 11 weeks old. She was a rescue from a Puppy/Kitty Mill and the subhumans that bred these poor souls bred Himalayans as well. I never knew there was such a thing as a Kitty Mill but there is. Humane Society and RCMP busted this horrific excuse of a couple who bred and over bred and inbred these poor animals to the point that at age 4 Ela HAD to have her teeth pulled (ALL of them) due to her inbreeding as her teeth were HOLLOW. It was sickening. Two of my closest friends took 4 of the Kittens (2 each) but when they “bust” these mills, they only keep the “viable” ones and the breeding adults are put down. I have always taken rescues other than Sam but I feel I lived under a rock when I found out how these subhumans run. I was able to testify in court as did my Hubby to the conditions they were found in and how these people lived and treated these poor tiny souls and with our “expert” testimony they were one of the first in Canada to be given the harshest “Cruelty to Animals” fine and punishment that our pathetic Country allowed at the time. A $500,000 fine and 5 years in jail……which turned out to be 3 months in jail and they lost their “farm” to the Province as they could not pay their fine. My husband asked for the Court to place a LIFETIME BAN on both of them from EVER being able to own, breed, work near or around animals as well as keep a 25Metre distance from ANY ANIMAL OF ANY KIND/SPECIES/BREED. It was granted and it was a case precedent setting punishment for our Country. All in all a small victory and a drop in the bucket but it was better than nothing. And it got my Cat friends off my back for being PRO-PUPPY lol as they can never say I didn’t do something great for the Wee “Sweet little Murder Mitten” carriers! )I SOOO want to incorporate that into a shirt somehow!!!!♥️ AND I bought my Daddy his FIRST Kitty. He was a rescue as well in a way as it was a young girl who was rending a basement suite from me at the time and she became pregnant RIGHT after buying a beautiful Seal Point Siamese (I think that is how it is spelled) and she knew it was a risk to be pregnant, alone, with a kitty (litter box) so she asked if I knew anyone…….I mentioned it to my Daddy and he looked at me and QUIETLY said “I have always wanted a cat…..”…….you could have heard a pin drop. Ahhh the life long debate of “Cat People” vs “Dog People”……my OWN DADDY….A TRAITOR!!!! Gasp!!! So, all of a sudden I had a “baby Sister”….yep. And he referred to her as such her entire life. If we left a hairbrush on the kitchen table as a kid, we got in SOOO MUCH HECK but then I would walk in to his house and there he was, FEEDING HER ON THE 🤬KITCHEN TABLE….THOSE MURDER MITTENS THAT POOP IN A BOX ON THE KITCHEN TABLE BUT IF I LEFT A HAIRBRUSH….OY VEY……THE WORLD WOULD STOP SPINNING!!!! ARGGGHHHH…..so I said something to that effect on day and his response …. “Don’t be jealous. It’s not true ya know…..”…..to which I replied “What isn’t?”…….Daddy said “That I can’t have favourites.”. 😳😳😳 and then “Now, grab me that towel (the “good” towels normally reserved for guests in the guest bathroom) as I have to wipe little Petty’s face….she has some food on her whiskers, don’t you….don’t you….yes you do…you sweet baby girl….”….and the baby talk began…… (Petty was short for PETUNIA🤮). I swear he would have put her in his Will had she out lived him. BUT, she brought him SO MUCH JOY I could NEVER take ANY of that from him and I think he LOVED making me nuts about the “Little Sister” thing. When she would “talk” as I came to find out Siamese do A LOT OF…..he would say “You are JUST like your Big Sister. Shhhh.” And many more things of that nature. When she passed at the ripe age of 14 which I guess is long for a Siamese, it was the 4th time I had seen him cry in my entire life. He LOVED her. As I did my Sam. NOTHING will replace the love we receive from those fur babies and I make NO apologies for not having “skin bags” over loving my Hua’s. (And I am a Ret. NP but in my defence I was never one for Labor and Delivery….I am a Trauma/ER Specialist to my core….give me the blood and guts any day when it comes to humans but an animal…..watch me drop to my knees in fetal position and not move until someone has changed the channel or turned the radio down or just made it GO AWAY by FIXING whatever the situation is as I can NOT handle animal harm. Yes yes, I know. But they can’t TALK. Humans CAN so they are MUCH easier to help. Animals are helpless. That is how I look at it anyway. So Sister…..YOU keep on living the DREAM and loving those wee Murder MItted Fur Babies as will I IF I can after Ela……for now I just cherish every day as she may be little but she IS mighty and STILL acts like a Puppy at her age. I so loved saying after shift “I’ve got to get home to Sam n Ela” which always made people think because if you say it fast….. Yes, they are such amazing little souls so only time will tell what is “next” but I do not know if I can go through the heart break even one more time. For now, I cherish every day with Miss Ela as she is quite the character. She looks exactly like that poster of “Puppy Or Blueberry Muffin” with the Vanilla muffin and little (black) blueberries OR are they eyes and a nose? She is just Iike that! I have MANY stories that will make it into my book once I finally finish it. SOMETHING always comes up but it will be done before I die if only to make others laugh. Non-Fiction as Truth is far stranger than Fiction and a HECK OF A LOT FUNNIER TOO! Be well and continue the good work and the good fight♥️G-d Bless doll. Thank You again for the laughs as THAT was a very bad day and it was well timed. There are no accidents or so I am told. ♥️🙏🏻
@@sicariusperemo3789 Hon, I don’t think anyone in this thread was saying Cholesterol was a “problem” as a NP (Ret) with 28 years on 3 Continents and 11 Countries I am the FIRST to admit that we study “Nutrition” in Uni for about….ohhhhhh…….an HOUR which I am confident does NOT shock you in ANY way. That being said, I have had NO choice but to educate myself on what “food” is and is NOT as well as what FOOD is good/bad for your body with the capper being that all of the Ethnicities I have had the HONOR of working with have had a VERY different reaction to certain foods than we, North Americans, do. I found it intriguing TBH and fell down THAT rabbit hole many many times. So, you could not have said it better when saying we were NEVER designed to eat simple Carbs or any and I mean ANY CORN. (I call it “pig Food” as that is what it IS to me. Yukkkkk.) Corn is the cause of the morbidly obese for NA. Fact. (As I am also confident you know). IF ONLY your message was HEARD by the masses and BELIEVED……but, if wishes were horses…..as the saying goes. Sadly I have had MANY the argument about exactly your stance with people whom I THOUGHT were educated and LEARNING MAMMALS, only to find that they are such in name and sheep skin only. True “thinkers”…..no, sadly. They too have had one too many glasses of Koolaid and to attempt to educate the “educated” is futile. I will be patient and wait to hear my phone ring when one of them requires a stent due to a 90% blockage……sadly, that is what it is going to take to get through to them that what is in their cupboard is indeed NOT “food” nor is what little there is in their fridge more than “condiments” which all have a base of corn syrup. You can lead a horse to water but you need to wait until they have a major coronary MALFUNCTION…… Scream your knowledge from the rooftops as I will be right there with you. I have told MANY people exactly HOW Margarine is MADE yet somehow…..SOMEHOW, oil that is boiled until it reaches a “rancid” point, then chilled and whipped until it forms the consistency of that poison in a tub and yellow food dye is added to it along with salt, msg among other disgusting tastebud killers and brain “stunters”, is not a deterrent which stuns me to no end. I have “won” a few over to the “Shop in the ACTUAL FOOD section of the store if you can not grow your own” side but too few to be proud of. I suppose one is better than none. THAT was one of the most beautiful parts of my career in working with people of every different ethnicity one could imagine, to learn about how they eat and what they eat as a staple in their diet, was truly amazing. AND to be with them on a medical contract teaching (actually, I believe I LEARNED far more than I ever taught TBH and as I said, it was an HONOR) and be able to look at a Chem panel and watch their blood work fluctuate with what they ate was all too amazing. Of course at the same time I continued to watch MY own blood values from TSH to LFT’s and of course LDL, HDL and Totals which was almost a book unto itself! I was always amazed at how MY body and blood work changed with each country and a change of diet that went along with it. Of course, the few countries that Corn was in the daily diet, meant I had to find a “work around” which I did, and it was not difficult as there were certainly many who were not “corn fans” as well thank goodness. THAT bloodwork was VERY interesting. Again…..a book all unto itself. One that only geeks such as myself would appreciate but there were some very (I felt) interesting finds to say the least. So, to sign off in FULL agreement of your statement and add to it with one final comment……BRING ON THE BUTTER! 🧈♥️
I want to make it with bourbon, malt vinegar, worcestershire, and smoked soy sauce. Maybe a dash of sugar for balance. If i was smoking stuff, i would consider trying to smoke the liquids spread on a tray in a water bath (not bourbon though), then combine on the stove.
you were not kidding when you said it might change my life. how in gods name, as a butter lover, have i never heard of this before??? it looks SO GOOD! i can't wait to try it.
My mom was born in 1921...me 1967. I was raised on Parkay & Country Crock until I had real butter at my besties house as a teen. Started buying my own butter. I get antsy even now when I get down to the last stick of butter😂
Country Crock! 😅 I moved to the UK from the US many many years ago and completely forgot about those distinctive tubs of Country Crock (and the talking Parkay container commercials!) ❤😂
@@donnamcmanus7360 I cant recommend kirkland grass fed organic butter enough. Its very yellow, imported from ireland i think. Its cheaper than land o lakes, coming in closer to a grocery brand. The packaging is reflective green and black. The only bummer is it comes in the eropean style pads that arent pre measured. My top costco picks that make it worth 60 a year Smoked thick cut bacon $5/lb Kirkland canned tuna (better than any other) solid albacore The butter mentioned My cheese (jarlsberg, gruyere, extra sharp white chedder) Ribeyes Kombucha Plus a host of other things
The spins on beurre monte are brilliant and I don't know why I never thought about or stumbled across them. Doing that mustard one with asparagus tonight!
Every once in a while, mum used to let us have an "open face" bread-butter-and sugar sandwiches for dessert. We only had dessert occasionally so this was absolutely gourmet! Butter and Sugar, my two favorite food groups!!!
I have a friend from India whose mother made her an after-school treat of white bread with butter and sprinkled sugar (eaten open-faced style) every day.
I went so many years trying to figure out why restaurants butter for seafood was so good. I would melt butter in a microwave or pan but it would never taste the same. I told myself that restaurants just use margarine(bad for you) and thats why it tasted good. I did this for my keto diet to dip my meats and this makes a huge difference, its nuts! Thank you so much for the video!
Make this and season with mustard or a tablespoon of juice/wine or fruit preserves or herbs spices or other seasoning. Meat is nice with mustardy butter. Bread is good dipped in fruit butter. This recipe is amazing!
Your explanation was so much clearer than my cooking school chef’s “just do this” approach. Thank you. I recommend your series to all my cooking students who really want to know stuff. Most of them just want to eat😀.
Thank you for this new and far superior version of melted butter, which emulsifies the milk fats so there's no oily mess and the wonderful flavor of the milk solids can do its magic, turning melted butter into a sauce. I have seen a lot of cooking videos, but this simple one is precious, like a pearl.
I just got back from a hospital stay,. I ordered butter for my oatmeal, but they refused to supply me with even ONE package of butter. May 9th, 2024. Dan, you and all of the ATK crew are butter.
I love half melted butter on pancakes, muffins, and biscuits. I've been trying to find a way to make buttered noodles that actually have a butter sauce on them. Thanks Dan and team for very much appreciated video!🧈
Eating sea roach aint easy! Until we find klendathu, i think these might be the biggest bugs to hit our dinner tables. Edit: dont think a bug cant be a delicacy! I once saw a man deep fry a cricket, gold leaf it, and put it on a taco for more crunch! Then serve it to a panel of judges...
Years ago I went to the south of France to stay with a friend’s family and many of the meals had a magic sauce and that was the best thing. Magic with asparagus or dipping artichokes into. I think this was it! I never got the recipe because I didn’t speak French. I think there was a hint of lemon and maybe garlic infused too. Thank you
When my son was little I would add buerre monte to bucatini for the best buttered noodles of your life... I have since transitioned him to cacio e pepe, but he still occasionally reminisces about the "noodle soup" I used to make him😁
I’ve been “looking” for this sauce for years. Have had it in restaurants and could never figure out how they did it. Local restaurant has this sauce with red currents that they serve over trout. Very good.
I am pretty sure this is life changing! Who knew that thick creamy garlic sauce was so simple. My cousin used to steel sticks of butter and run away to hide and eat them as a toddler. I was the one eating mustard packets like crazy.
Brown Butter Bites with browned milk solids stirred in rather than in layers. So good eating out of hand. Last T-day, I learned also so good on rolls and mashed potatoes. I just had to overcome all the complex cooking instructions. So easy and only takes 6 minutes of actual attention time. I melt the butter in warm pan then come back to turn on the heat to start boiling off the water. Once dense foam starts, turn off heat, use residual heat to brown to your liking and have a pyrex measuring cup to pour it off to stop the browning. All about the heat management.
I'm also from New England, As a teen I didn't remember where I seen it or what it was called but I have been poaching my lobster in that ever since, it's a lil more work but beyond worth it. Over the years I started adding other flavors to it, my favorite for lobster is garlic, thyme & white wine. (All just hint to flavor) Also brown butter, add some powdered milk to the pan for extra "brown"🤤🤤🤤
Holy crap, this absolutely unlocked a world of potential new things to try. I've been consuming food media since I was like 10, this is one of the best technique videos ever.
At age 3 or 4, I was trying to eat the whole stick. I never fell for the margarine gag. Butter for the last 67 years. Today's fave snack is a mini saltine with twice as much butter as cracker. And yes, I love the foil butter pats!
I remember as a toddler, opening the refrigerator door, reaching up into the dairy compartment and digging out a chunk of butter and eating it. That was in the 1950s. I am now 68 and still only use butter. Btw I was child #5 and this behavior didn’t phase my mom at all😂
I cant break costco, it can only break me! I buy the Kirkland grass fed organic import butter, its still cheaper than land o lakes @ the regular store.
I’m from South Carolina and we have a good amount of French people here in the Upstate because Michelin is headquartered here. When I was a little girl, we would go to the community pool. Anyway, there was a French mother there with her kids. And she was making them lunch during a heavy rainstorm. We were all under the covered cabana, and I was instantly drawn to her. Maybe it was listening to her speaking French to her children, or maybe it was also the fact that she pulled out this beautiful loaf of fresh bread and a giant brick mound of exquisite white butter and spread it like peanut butter over the slices she had cut. She then adjoined the slices together and handed them to her son and daughter. From then on, I also started eating the butter out of those tins you describe. 😂. (We never ate real butter due to “how unhealthy it was” and reached for the much unhealthier country crock.) Anyway, that scene started my obsession with real butter. I don’t eat it often, but when I do--I savor it and only buy the best! 😂 Now, thanks to you--I’ve got extra ideas to put to use! ❤️
What happens if you reheat this butter sauce? Will it separate, again? What if I add an acid, such as lemon juice? Will that change the consistency? Fabulous video! I have a whole freezer full of fish and can’t wait to try this! Butter eating story: Back in the 1980’s my family went out to dinner to Crooks Corner near Durham, NC. Crooks was renowned for its fantastic shrimp & grits before that dish became ubiquitous. As we were waiting to be served, I watched my little niece, who had white blonde hair and delicate, almost translucent skin, carefully unwrap foil packet after foil packet of butter with her tiny, delicate fingers and eat it.
I lick the paper from the salted butter when I soften a stick. And when I was in elementary school, I loved visiting my Jewish friends because they always had matzo with REAL butter. My parents always used margarine.
I got in huge trouble several times when I was a preschooler for sneaking into the kitchen overnight and eating the majority of the sticks of butter kept in a dish out in the kitchen (I’m pretty sure I ate entire sticks on more than one occasion?), and was so young I was confused at my family getting all bent out of shape about it😂 I finished dinner and wanted more of the butter, it was as simple as that, in my little kid brain at the time.
This is bar far my favorite video / recipe you have posted! I am never going back to just melted butter for crab and lobster! Thank you! Big Chef kiss!
In the 1990's my parents took me to a buffet. Towards the end of our meal, I was looking for desserts which were adjacent to the salad bar. I saw something that looked like pudding in a large tub and I love pudding. I took a scoop or two of this stuff. Turned out I had taken two scoops of softened butter cream, but was too embarrassed to admit it and ended up eating it all with a spoon.
