Butter gets too soft if left out of the fridge, and it spoils. I don't like margarine, and the nitrogen gas infused "whipped" butter is a real disappointment. Here then, is my offering to the foodhack gods:
1) Melt a known volume of salted butter in the nukrowave or on the stove.
2) Pour in an equal amount of very light olive oil. Mix thoroughly.
3) Pour the mixture into containers with tight fitting lids.
4) Refrigerate.
Important Tips:
a) It must stay cold. If you leave it out of the refrigerator for too long, it will begin to separate. You can fix this by re-melting it, but that's a pain.
b) I use olive oil because it's a MUFA, and MUFAs are good for you. Any similar MUFA oil which becomes solid when cooled will work.
c) I have experimented with PUFAs, like Canola oil, and found that keeping the butter spreadable when cold requires much less than a 1:1 ratio, but since I prefer to use a MUFA, I do not know the ideal proportions. I'd try a 3:1 butter to canola oil if I tried it again.
d) Unsalted butter produces a very bland mixture. Ick.
Submitted February 16, 2017 at 10:57PM by Kunning-Druger http://ift.tt/2lbTjuY foodhacks
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