Add to GuideAsk a Question
To Top

Cooking With Butter

Cooking With Butter
Some cooks prefer cooking with butter, rather than margarine or shortening. This is a guide about cooking with butter.
Ad

Solutions

Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!

November 19, 20050 found this helpful

When a recipe calls for an specific ingredient like "soft butter or margarine" it doesn't usually mean the kind that you get in the tubs that are easily spreadable. It means sticks of margarine or sticks of butter. By substituting the tub butter or margarine, your recipe won't turn out correctly, as they have a lot of water in them.

Ad

By Terri from NV

Comment Was this helpful? Yes

Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
March 2, 2006

I'd like to flavor a fried cabbage and onions dish with butter, but do the actual cooking with olive oil. How little butter can I use at the very end and still give it some flavor? Any opinions?

Thanks!
Holly from Richardson, TX

Answer Was this helpful? Yes
March 2, 20060 found this helpful

I personally like to use buttery flavored cooking spray. I've heard it may be sprayed on popcorn or veggies for a buttery (but less fatty) flavor. There is also an olive oil spray. Wonder if a combo of them would get the result you seek. Guess experimenting in the kitchen is the answer. Enjoy!

Reply Was this helpful? Yes
Ad
March 3, 20060 found this helpful

Holly,

How about butter flavoring/extract? It's really good to add a rich buttery flavor to all kinds of dishes and baked goods, so it might be worth a try. I'm an Independent Watkins Associate, and Watkins is known to have one of the largest selections of extracts and flavorings (some of the more interesting ones being Cherry, Mango, Orange, Peach, Peanut Butter, Raspberry, and Strawberry). Of course our Double-Strength Vanilla is the most popular (specially formulated with a low-alcohol content, so the flavor doesn't bake or freeze out).

If you'd like a catalog, let me know, or you can browse online at http://www.WatkinsOnline.com.

Trudy Powell

Independent Watkins Assoc. #357561

http://www.mo3bk.com

trudypowell@sbcglobal.net (request a catalog)

Reply Was this helpful? Yes
Ad
By guest (Guest Post)
March 3, 20060 found this helpful

Hi Holly.

I use about one TBLS of butter when I cook Cabbage that way. I allso like to leave the butter out and put in the same amount of low fat cream cheese. Or even sour cream. How ever you cook it try grating some nut meg onto the cabbage while its cooking.

Good luck. Peter. In New Zealand

Reply Was this helpful? Yes
Related Content
Categories
December 31, 2012
Guides
cooking oil
Stretching Butter With Oil
Butter in Foil Wrapper
Reusing Butter Wrappers
corn with real butter
Benefits of Using Real Butter
A stick of hard butter.
Softening Cold Butter
More
📓
Back to School Ideas!
😎
Summer Ideas!
Facebook
Pinterest
YouTube
Contests!
Newsletters
Ask a Question
Share a Post
Categories
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/08/09 07:17:39 in 2 secs. ⛅️️ ⚡️
Loading Something Awesome!