I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy.
I've read this question, which seems to indicate that ordinary butter should keep safely for weeks at fridge-temperatures... But my preparation is hardly ordinary butter.
My technique is very simple: 200g butter in boiling water and 30g of chopped herb (a mixture of leaves and buds) An hour of boiling, strain the herb with a filter gauze and put the liquid in the refrigerator until the fat solidifies and can be easily separated from the water. (The herb is in my case cannabis.)
Freezing is something I've considered trying, but would this affect the texture, or otherwise damage flavor?
Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If you make a salsa (for example) and store it in the fridge the flavors will marry over time. Is the same true of compound butter? My hypothesis is that a compound butter that includes multiple flavoring agents (perhaps two different herbs) will taste essentially the same right after it has been compounded as it will after an overnight banishment to the refrigerator. My initial reaction is that the magic that is helping salsa
. Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am fulling draining the pasta after boiling. Adding starchy pasta water to my sauce. The starchy water really brings everything together. You could say it thickens it, but not like a roux, as some have
This may sound like a silly question, but I've always wondered: If I boil some water and use some of it and leave the remainder in the kettle, and then a few days later boil that same water again, will it taste the same as if I'd emptied the old water and boiled fresh new water? I've got a habit of emptying the kettle water and starting with fresh water to boil when I prepare my coffee (using a French press), and I'm wondering if there's no good reason to do that. For what it's worth, the kettle has a top (so I'm ruling out dust as a concern), and the water I'm boiling is tap water
If I bring 20 ounces of water (2.5 cups) to boil in a kettle, and promptly remove it from the heat, is the amount of water lost (by volume/mass) a negligible quantity? To be more precise about my own intent for this knowledge; if a pour over guide for coffee brewing is indicating that there should be twenty ounces of water at 195-205'f, should I go through the steps of weighing out twenty ounces of was-just-boiling water, or will the displacement of water to steam be relatively non-impacting of the coffee extraction and final cup. What are the various ways in which more steam
Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water was boiling. How cool should I let the water get before I put the next round of jars in to start heating up? I don't want to break my jars by putting them into the pot when its too hot. I realize this is an inefficient way to do this, but I don't have another pot big enough to heat my jars (the only other one that is close currently has my hot vinegar solution in it).
that collect and spill over when not paying attention. I've found that with a very low pasta to water ratio can end in a messy kitchen. This seems very counter intuitive to me initially, as I feel...What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amount of water effect the likelihood of water boiling over? What role does burner temperature have? Will it only occur during a rolling boil? This is brought up by this comment by MeltedPez in one of the cooking pasta questions: The only
it fast so long as I lower the heat once it's boiling? Sometimes I notice some chicken bits start ripping, e.g. skin opens, tears. My guess is this is due to boiling or staying on the lower surface...When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour
Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally the inscription says that you should boil up water and then stir the soup-meal into it. At least for all noodle and broccoli soups I regulary buy. Whats the reason, that, in my case, a potato-soup and very few noodle soups needs to/should be boiled up in lukewarm water. Can somebody explain the cooking-physics/purpose behind this procedure? I cannot imagine is has to do with cooking time like other boiling-tagged questions at first
My family would like to eat pork knuckle (ideally the Germany/Austrian style but not necessary as long as they taste fine). I looked up various receipt but most require an oven, which I don't have (No! I do not have an oven!). I also do not have large enough fry pan - just one small enough to cook up the gravy. I do have a very large boiling pot though; so I wonder in what way can I cook the pork knuckle just by boiling it and still manage to make it tasty. Should I add salt, tomato sauce, oil or what sort of seasoning in the boiling water? And normally in what way and how long it takes