Go to the Recipe: Honey Butter
We usually beat it in a stand mixer just the same and we serve cornbread regularly. What's important to me is where the honey comes from. Or most important, how it tastes compared to the standard "grocery store" stuff and even how it compares to the stuff friends get in various areas of the US. Please show more honey tricks! I'd like to trade too, if we're interested.Hey, imagine this:What about a forum for trading products? I have things I'd love to share with you guys. Could this work, ChefSteps? Could you guys support an online market (in the forum only/no liability) for trading? Would this be too much a pain in the ass or is there another option that the community would prefer?Would there be interest from the community?Once again, sorry for being in the wrong discussion. Please move it if necessary or I'll move it where you'd prefer.
Glad you like the honey butter recipe. The cornbread it goes with is coming soon.As for the trading idea, that's pretty interesting. Why don't you post the question in our forum and see what kind of interest you get from the community. If there's enough interest, we'll take a serious look at how we can facilitate it.
Hi Chris, My question is not related to the recipe, but I was reminded again of it when I saw the pan it's resting in.I'm looking to replace my fry pan that i've had for a while.Do you guys have any suggestions for pan type? I understand it's the actual depth and size of the pan, as well as burner size, rather than brand name or metal type.I'm just wondering if you guys have some that you like.Black Iron? Aluminium? Do you have any experience with Caphalon products?Thanks,Tony
Need that cornbread recipe
Coming very soon (this week).
Come again?! Watched this video three times just to hear your moans at the end. All the while I was feeding myself slow melting Angostura-strawberry sorbet inspired by my last visit to this site. Honey butter is next but I'm not sure if this is a decision of the mind... or of the tongue.
Hi Tony, we run all induction at ChefSteps, so all of our pans are made of ferrous metals (steel and iron). We're also a start up, so we don't like to spend a lot. Most of our pots and pans come from IKEA, and we've been very happy with them. Our cast iron cookware is a mix of Le Cruset, Staub, and Lodge. In the past I've use Calphalon (heavy gauge anodized aluminum), and it is perfectly fine.But the most important factor is having a burner that's properly sized to your pots and pans. You want the burner to be nearly as wide as the pot bottom for even heating. If it's not, then even copper isn't conductive enough to even out the hot and cold spots.
Perfect, much appreciated!Great informative answer - will definitely help me..
You mentioned induction. I was thinking of buying one but not sure about the noise. I bought an induction tabletop burner as a test to see how it worked and while it worked as advertised, I was surprised at the amount of noise it made. There is no way to test an induction cooktop at the store, and if I spent the $40,000,000 necessary to buy one and it makes that loud fan noise, I'd want to stick my head in the oven. Of course, since my head is not ferrous, it wouldn't work.Your experience with your induction cooktop will be appreciated.
- originally posted by kojaks43
I have two induction burners that I bought for off site catering. I even use them for those occasions when I have too many things to cook and not enough burners on the stove. They weren't that expensive and the only noise they make is a small whirring noise, hardly noticeable when I'm busy at work in the kitchen. I think not all induction burners are alike.
Forty million? I could sell you one for only thirty million if you're interested haha.
You mentioned honey making the butter last even longer than salt, so... how long would this be good for?
Honey itself will last a VERY long time. Archaeologists found 5000+ year old honey in an Egyptian tomb and were able to eat it after simply re-hydrating it. I don't think I could be convinced to conduct a similar experiment, no matter how much I like honey. Butter has a MUCH shorter life than that. I did a web search and found someone said their honey butter smelled like spoiled milk after a month in the fridge. But do you honestly think it would spend that much time in the fridge before you needed to make a new batch? My honey butter usually lasts no more than a day or two before "Not Me" And "I Dunno" have made it mysteriously disappear.
Whipped this with my Magimix food processor, and it was excellent with ChefStep's brown butter and roasted sweet corn mini cornbread loafs.
227g Kerrygold unsalted Irish butter
88g Clover honey
2g salt
Store it in a 8oz Ball canning jar. Sprinkle some black lava salt on top. Be sure to let warm at room temp for an hour before serving.
Is the butter and honey frozen first, then pacotized; or just spun at room temperature? Thanks.
Frozen butter may break the machine and room temp may not do anything. Fully chilled is where the magic can happen.
Thank you!
Hi, So, combine the ingredients in a Pacotizing beaker, fully chill it in a ~4°C fridge and then use the whipping disk from the coupe set? At which settings and repetitions? Do you use overpressure?
Thanks! 🙂
Hello Alexander,
I don't even chill the ingredients once I add them to the Paco beaker. I pull butter from the fridge at around 4°C / 39°F and add it to the beaker in large chunks then add honey and salt. I use the blade attachment not the whipping disk and spin all the way to the bottom once under normal pressure.
