Ronald G Estes - The 50 Flavors of Butter: Learn The Chefs Culinary Secrets of Butter

The 50 Flavors of Butter Learn the Chefs Culinary Secrets of Butter Home Pro Chef Copyright 2015 Ronald G Estes All rights reserved. ISBN: 1522855041 ISBN-13: 978-152285504 Compound Butter Butter is a key component of every kitchen and has multiple applications. Butter can be used for a browning agent, candy making, for emulsified sauces, a flavor enhancer, and more. It can be used to extend the shelf life of sandwiches and is more than just a condiment. Butter in the professional cooking world is mashed up with other ingredients to create a myriad of flavor profiles. It is used to enhance steak, chicken, fish, vegetables and fresh baked breads.

These mashed up flavors of butter are used in many high end restaurants and by caterers. They are known as Compound Butters. In this book we will teach you how to make compound butters, the simple steps and rules to making them, and then supply you with the best recipes. To make amazing compound butters you must start with fresh ingredients. The process is easy and simple. The tasty recipes in this book use a combination of fresh herbs, juices, spices, and other flavors.

Nearly all of the recipes in this book use fresh ingredients, there are a few that do not. This book is designed with all of the directions to make any compound butter in the beginning of the book. All compound butters are made the same so there is no need for additional directions to make each butter. If there are additional steps to making a particular style we will include the additional steps in the recipe. Additionally, we have designed our recipes around 1 stick of butter or around 4oz, either salted or unsalted depending on the recipe. Remember when using a recipe, it is just a guide.

You can adapt any of these recipes to your personal cooking style with minimal effort. Explore the world of compound butters and expand your culinary skills. Table of Contents How to Make Compound Butter

The Basics

To make any compound butter you will need to start with softened butter. You cannot soften butter in a microwave or any other means because it tends to melt. The best way to soften butter is at room temperature, or in a warm area of your kitchen. Butter is a natural emulsification and by melting it you could potentially separate your butter or end up with a pool of melted fat.

The best practice is to plan ahead and pull your butter out of the refrigerator prior to making a recipe. Ideally a couple hours ahead should do. The best recommendation is overnight so you can make it the next day. The process to make it is very uncomplicated.

The materials needed are:

• Softened butter
• A rubber spatula
• Ingredients and seasonings.
• A piece of parchment paper
• Alternate method stand or hand mixer.

Step 1

Chop all of your herbs and gather your seasonings and other ingredients.

Step 2

In a mixing bowl add all of the ingredients.

Next, using a wire whip or a rubber scraper mix all ingredients until they are all completely blended.

Step 3

Using a rubber scraper scrape out the butter mixture and place onto a piece of parchment paper near the bottom end. Leave enough room to pull up one end to form a log.

Step 4

Pull up on one end of parchment and use one hand to press form the soft butter mixture into a log shape. See the picture below. Then roll the paper up like a log and twist the ends like a piece of candy

Step 4 Alternate Method

Use this step for breads.

After mixing up the butter you can portion it into small bowls or ramekins and refrigerate. Remove the butter from your refrigerator an hour or so before service and enjoy with warm breads.

Step 5

Freeze and use for a later use. When you decide to use it, remove the butter from your freezer and slice it into coins. You can utilize the coins by melting onto vegetables, baked potatoes, fish, meats, or whatever you choose.

Chapter 1 Meats

Chefs and culinary professionals have been holding hostage their culinary secrets.

One of the best professional secrets to a good made steak is using intense flavored compound butters. Compound butters when used with grilling and roasting meats take them to the next level of taste. There is absolutely no comparison to a great made piece of meat with a flavorful butter applied to it. We are releasing some of the best trade secrets to be used on steaks and roasts. Once you have learned the secrets we are certain you will expand and develop your own outstanding flavors for cooking. These recipes can be used for most any type of meat, however they are powerful additions to both beef and pork.

Note: Many of our recipes call for pepper spice blend. We recommend pepper mlange which includes black, white, green and pink peppercorns for a more robust and rounded flavor. When you see pepper spice blend we are referring to this blend that can be found at nearly any major grocery store. If you are unable to find the pepper mlange you can of course substitute fresh ground black pepper for the pepper spice blend. Chapter 1 Meats

Garlic Pepper Steak Butter

Ingredients: 4 oz unsalted butter tsp fine sea salt 1T minced curly parsley 1 tsp minced thyme leaves Pinch of fresh ground pepper spice blend. Combine all ingredients and make according to standard butter making method s .

Chapter 1 Meats

Garlic Basil Steak Butter

Ingredients: 4 oz salted butter 2 T Fresh basil chiffonade 1 T minced curly parsley 4 Garlic cloves minced Combine all ingredients and make according to standard butter making method s . Chapter 1 Meats

Carne Asada Butter

Ingredients: 4 oz salted butter 1 T minced cilantro 1 Clove garlic minced 1 tsp lime juice 1 T unfiltered Extra Virgin Olive Oil or Cold Pressed Avocado oil *Note to make this butter you will need a hand mixer or a stand mixer. Add all ingredients except the extra virgin olive oil. Whip the butter slightly to incorporate all ingredients and then on a low setting drizzle into the mixture the olive oil while mixing the butter. Mix until all ingredients are incorporated and then follow the standard butter procedures. Chapter 1 Meats

Chipotle Fire Butter

Ingredients: 4 oz Salted Butter 1 Chipotle Pepper from a small can of Chipotles in Adobo Sauce 1 Serrano Chile pepper finely minced including the seeds (De-seed the pepper for less heat) 1 clove of garlic finely minced 1 tsp lemon juice Combine all ingredients and make according to standard butter making methods Chapter 1 Meats