LCBO Food & Drink Autumn 2017

KITCHEN ESSENTIALS

BY LUCY WAVERMAN • PHOTOGRAPHY BY DARREN KEMPER

WELCOME TO OUR NEW “TECHNIQUES” COLUMN, designed to explain the how and why of different cooking methods through information, recipes and tips. We hope to make it easier for you to follow recipes through understanding the methods and also to feel confident about trying new things because you are building up solid skills. Our first column is all about getting the most out of butter.

BROWN BUTTER ▼ recipe on page 156 Brown butter is butter that is slowly melted until the milk sol- ids turn a nut-brown colour. It tastes nutty and is perfect with fish, eggs and in making sauces such as brown-butter hollandaise. Use it in cakes for a nutty flavour—and brown-butter cookies (think shortbread) are incredible. Brown butter keeps for three weeks in the refrigerator.

BUTTER TIPS

➤ Do not microwave butter for baking as microwav- ing changes the texture. ➤ Store butter in the refrig- erator for up to 3 weeks. If you buy lots on special, freeze it. ➤ To add richness and some body to sauces whisk a couple of tablespoons of cold butter into the sauce just before serving. high heat unless it is clari- fied as it will burn. ➤ One cup of butter equals 1 ⁄ 2 pound, which equals 2 sticks. ➤ See “Tasting Butter” on page 156 for a breakdown on butter styles and when to use each one. ➤ Never cook butter on

▼ CLARIFIED BUTTER recipe on page 156

Clarified butter is sensa- tional for sautéing because it does not burn on a high heat and has a pure, buttery flavour. The milk solids are removed but the butter taste remains. It stores for a month or lon- ger. It has a slight graininess to it so it is

not used as a spread only for cooking. Ghee, used in Indian cooking, is clarified butter that cooks for a lon- ger period to give it a slight nuttiness. Ready-made ghee is available at some grocery stores.

Softened butter means your finger will leave a depression on the butter but not go right through it. NEED SOFT BUTTER QUICKLY?

Cut in small pieces and leave on counter.

Place in a plastic bag and leave in warm (not hot) water for 5 minutes.

Grate frozen butter into a bowl for instant softening. Grated frozen butter makes great pastry because it is so cold.

FOOD & DRI NK AUTUMN