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Who doesn’t love sandwiches? Probably, there is no such person, because the simplest combination of fresh bread with a crispy crust and soft, slightly sweet butter turns out to be stupefyingly tasty, and it doesn’t matter what you decide to put on top – cheese, sausage, a slice of cucumber or just a pinch of salt. I also love sandwiches, but, as I once wrote in my research on domestically produced butter, I still use butter for frying more often.
Of course, butter has other uses – it is added to boiled potatoes, rice or pasta, it is used in baking, all this is familiar, but this is not the only culinary scope of butter. Interesting? Then read on – here are seven non-standard ways to use butter in the kitchen, from unusual to completely wild.
Radish, oil, salt
I am sure that few have heard of such a combination – and yet for the French it is a completely natural way of serving the most ordinary radishes. Spring is just around the corner, and when the first young radishes appear on your table, serve butter and sea salt: at first this trio will seem unusual to you, but it’s worth trying, and you will surely appreciate this French notion.
Juicy meat
A slice of butter can add juiciness to the meat you cook in a number of ways. If you are frying a steak, chop or chicken breast – a couple of minutes before cooking, add a little oil to the pan and pour it over the meat with a spoon. If baking in the oven, transfer the meat to a baking dish, put a piece of butter on top and cover for a few minutes. Of course, these methods can be combined and used when preparing not only meat, but also fish.
Mayonnaise with butter
If mayonnaise turns out great in vegetable oil, then it can be cooked in melted butter, getting completely new shades of taste. There are several classic sauces with butter, and all of them are close relatives of mayonnaise: Dutch, which is served with asparagus and not only, ber blanc for fish, and ber monte, which has a huge variety of uses.
Sauce in a frying pan
Continuing the topic of sauces, we will not dwell on classic recipes, since butter allows you to invent any sauce to your liking. After frying meat or fish, pour a little wine or broth into the pan, boil in half to make the taste more intense, remove from heat and whisk in some cold diced butter. While gradually melting, the butter will form an emulsion under the pressure of the whisk, and the resulting sauce will be a perfect match for your culinary masterpiece.
Preservation of products
To prevent a piece of cheese from becoming moldy, rub the cut with butter before placing the cheese in the refrigerator. Likewise, you can grease a cut of an onion with oil if you do not plan to use a second half in the near future. In both cases, the oil acts as a thin, but impermeable film, preventing the contact of products and oxygen, from which, as you know, some troubles.
Slicing sticky foods
There are foods that are a lot of flour to cut: they stick to the knife, and you spend more time peeling them off. Butter rushes to the rescue! Just grease the knife with butter before you cut them, and the tender fruits (or whatever was bothering you there) will lay down on the board themselves without any effort on your part.
Brown oil
This great invention was made possible by the fact that butter contains not only water and fat, but also milk protein. After melting the butter, you will see that it begins to foam and splatter: this is the water evaporating. Continue to keep the oil on low heat, stirring constantly, until it has a pleasant nutty flavor and the solids are golden brown. Strain it and you get a brown butter that is delicious to pour over anything from pasta and pancakes to fish and vegetables. Any other ideas? ..