用復(fù)合黃油來(lái)改善你的飲食

用復(fù)合黃油來(lái)改善你的飲食

I follow the age-old cooking adage that butter makes everything better. Whether you're creating a creamy sauce from scratch, burrowing a blob in a baked potato or plopping a dollop on a perfectly cooked steak, butter is a natural enhancer for just about any food.

我遵循古老的烹飪格言，黃油使一切變得更好。無(wú)論你是從零開(kāi)始制作奶油醬，還是在烤土豆里挖個(gè)洞，還是在完美煮熟的牛排上抹上一團(tuán)奶油，黃油都是任何食物的天然增強(qiáng)劑。

Whether sweet, savory or spicy, compound butter can top just about anything. (Photo: rukxstockphoto/Shutterstock)

My favorite dairy product has had many lives: as the cornerstone of French cuisine, a staple food in India's pre-history as ghee, or buried in Ireland's peat bogs for years. In whatever shape you prefer your butter, there's an easy and delicious and creative way to take your butter to the next level: compound butter.

我最喜歡的乳制品有很多種用途:作為法國(guó)菜的基礎(chǔ)，在印度的史前時(shí)期是一種主食，在愛(ài)爾蘭的泥炭沼澤里埋藏了很多年。不管你喜歡什么形狀的黃油，有一個(gè)簡(jiǎn)單、美味、有創(chuàng)意的方法可以讓你的黃油更上一層樓:復(fù)合黃油。

It's such a simple concept that it might seem silly to even list recipes, but fear not; the creative combinations are endless and the finished product will look far more fancier than your efforts might foretell.

這是一個(gè)非常簡(jiǎn)單的概念，甚至列出食譜似乎都很愚蠢，但不要害怕;創(chuàng)造性的組合是無(wú)止境的，最終的產(chǎn)品將看起來(lái)比你的努力可能預(yù)示的更華麗。

First, you'll want to start with a delicious, creamy butter from an excellent producer. Now is not the time to cut corners; good butter is pricier than store-brand, but for me when I consider the volatility of the dairy market and animal welfare, it's a small price to pay. Two brands that you can find pretty easily in North America are Plugrá, a European-style butter, and Kerrygold, an Irish butter that relies on grass-fed cows.

首先，你要先從一個(gè)優(yōu)秀的生產(chǎn)商那里得到美味的奶油黃油?，F(xiàn)在不是偷工減料的時(shí)候;好的黃油比商店的牌子貴，但對(duì)我來(lái)說(shuō)，考慮到乳制品市場(chǎng)的波動(dòng)和動(dòng)物福利，這是一個(gè)很小的代價(jià)。在北美很容易找到的兩種品牌是歐洲風(fēng)格的Plugra黃油和愛(ài)爾蘭風(fēng)格的Kerrygold黃油。

Butter is best

黃油是最好的

If cows are raised on pasture and grass-fed, their butter will be more yellow. Yet another reason to support sustainable dairy farms. (Photo: jules [CC by 2.0]/Flickr)

What makes a European-style butter? More butterfat. Extra butterfat means less water, and moisture is something you want to avoid when baking crispy cookies and flaky pastries. When it comes to compound butters, use whatever butter you like best.

什么是歐式黃油?更多的乳脂。額外的乳脂意味著更少的水，當(dāng)你烤脆餅干和酥皮糕點(diǎn)時(shí)，你要避免水分。說(shuō)到復(fù)合黃油，你可以用任何你喜歡的黃油來(lái)做。

Whatever butter you choose, make sure it's unsalted so you have full control over the flavor levels. You'll want to start with a stick of butter, letting it completely soften at room temperature. Once it's mixable, let your culinary genius shine. A food processor or a hand mixer will produce a nice, fluffy butter; simply sprinkle, crumble, smash, squeeze or blend your flavor add-ons until equally mixed. But if you're feeling old-fashioned, the ole' fork and bowl will work just fine!

無(wú)論你選擇什么黃油，確保它是無(wú)鹽的，這樣你就可以完全控制它的味道。首先你要準(zhǔn)備一根黃油棒，讓它在室溫下完全軟化。一旦它混合，讓你的烹飪天才閃耀。食品加工機(jī)或手動(dòng)攪拌機(jī)會(huì)做出松軟可口的黃油;簡(jiǎn)單地撒上，弄碎，粉碎，擠壓或混合你的口味，直到均勻混合。但如果你覺(jué)得自己過(guò)時(shí)了，那就試試用刀叉和碗吧!

Combine all ingredients in bowl and mix well. Scrape butter mixture out onto a piece of plastic wrap or parchment paper and roll into a log. Twist ends to seal well. Refrigerate at least 2 hours. Slice into rounds and slather on corn, grilled vegetables or fish.

將所有材料放入碗中混合均勻。把黃油混合物刮到一塊保鮮膜或羊皮紙上，然后卷成一根圓木。扭轉(zhuǎn)兩端密封良好。冷藏至少2小時(shí)。切成圓形，涂上玉米、烤蔬菜或魚(yú)。