Low, Slow and Foaming

Butter, Bubble and Foam

Did you know, Low, Slow and Foaming is best? It’s best to slowly heat your “cold” butter. Much better than using softened butter. When heating your butter you may find it better to cut your butter into small tablespoon sized tabs.

Butter, for sauces or sauteing, should first bubble and foam before sauteing. Watch for that tell-tale foaming, which means the water content is evaporating, leaving behind pure, flavorful butterfat. When it stops foaming your butter has heated to a temperature high enough for cooking.

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Preparing your butter makes for added flavor. I especially love to sauté and caramelize my onions. But, Let’s Not Cry Over Onions culinary tips.. there’s nothing quiet like chopping and dicing onions with tears running down your face. Or fussing and trying to peel garlic. But, we can help you out.

Head over to Sparkle in the Kitchen for our Creamy Chicken Pasta and Baked Zucchini Recipe. We also, have a recipe for buttery lemon chicken.

We are adding new recipes daily. Be sure to check back often!