nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Solid Butter

Eien_Kisu_26805

I want real butter to be solid at room temperature?

Will gelatin and xanthan gum gels butter so it's doesn't melt at room temperature?

Find more posts tagged with

Recipes Q's

Comments

Brandon_Byrd_40557

I know that you can do this by making an emulsion of butter and water, stabilizing it with xanthan, and then setting a gel with agar or gellan. You need to do an emulsion first because hydrocolloids won't hydrate/gel in fat alone (you need moisture). I'm going to experiment a bit more with this sometime soon, as I'm working on a butter that will stay solid inside Chicken Kiev.

Jack_Mayer_85396

@Eien_Kisu - where do you live? Even in the hot summer here in Texas

Jack_Mayer_85396

@Brandon, that sounds interesting. I'm a Chicken Kiev fan ... I guess the ideal result would be a flavored butter that was hot and just slightly runny?

Brandon_Byrd_40557

@Eien: You might also check out the recipe for montpellier butter in Modernist Cuisine at Home. It uses gelatin and egg yolks (cooked sous vide) to stabilize an herb butter. For your purposes, gelatin is probably the way to go over hydrocolloids since the gel will break down once exposed to body heat (so you'll get a flavor release and texture more similar to unmodified butter).

@Jack: Yep, that's the effect I'd be going for. I love herb butters but am not a giant fan of how they break down. Chicken Kiev is great, but as soon as you cut into it, the sauce leaks all over the plate which is great if that's what you're going for. I'd prefer it to stay put.

Here's a link to some extras from Heston Blumenthal's In Search of Perfection. The first thing he does in this clip is talk to Harold McGee about making a butter gel using hydrocolloids. Gellan seems to be more stable than agar (but agar gels will break down over 180F).

Brendan_Lee_56950

Depending on your purpose, you could look at canning wax (paraffin wax), I've used it to make an edible candle out of a mixture of duck fat and olive oil. Small concentrations set it up nicely

DiggingDogFarm_65362

Make beurre monté and mix in a little refined coconut oil. then refrigerate.

It should be quite solid when returned to room temperature.

grant

Add glycerin flakes from 1%-10%. You will love the results.

http://www.amazon.com/Grade-Glycerin-Flakes-Molecular-Gastronomy/dp/B00BTI80DQ/ref=sr_1_2?ie=UTF8&qid=1393449092&sr=8-2&keywords=glycerin+flakes