Tips & Techniques

Perfect pie pastry

• Challenge European Style Butter adds an extra richness and flakier texture to pastry.
• Use cold firm butter cut into 1/2 inch cubes. "Cut" butter into flour being careful not to over-blend.
• Cover the pie dough with plastic wrap and chill at least 30 minutes before rolling it out. This lets the liquid absorb into the dough, firms the fat and allows the gluten to relax.
• Butter the bottom, sides and rim of the pie plate before positioning the pastry in it.
• Chill shaped pie pastry in the freezer for about 10 minutes or for 30 minutes in the refrigerator. This firms the pastry and helps keep its shape.

For for a double crust 9-inch pie, try our Butter Pastry recipe.

Caramelizing Onions

Instead of sautéing onions in butter for use in soups or stews, try caramelizing the onions for a richer flavor. Melt the butter (approximately 1 tablespoon butter for 1-1½ cups sliced onion) over low heat, stir in sliced onions and cook slowly (20 to 25 minutes) until golden brown.

Clarifying Butter

In a heavy pan, melt butter over low heat. Skim off froth and carefully pour the clear yellow liquid from the pan, leaving the residue behind. Discard the residue. (1 pound of butter will yield about 1½ cups clarified butter.) Clarified butter will keep about 3 times longer and will not char as easily in sautéing applications.

Brown Butter (Beurre Noisette) Cook clarified butter over low heat until it turns amber. Browning the butter gives it a "nutty" flavor. Brown butter can be used in sauces and icings.

Ghee is cooked longer than regular clarified butter and the milk solids are caramelized. Cook butter over lowest heat and keep below a simmer; cooking time maybe several hours. Pour the liquid portion from the pan and discard the browned milk solids.

Compound Butter

Creating flavored butters is a quick and easy way to add a burst of flavor to your food.

• Let the butter come to room temperature and then combine all ingredients in a bowl.
• Mix ingredients by hand until thoroughly combined. Then place the butter mixture on a piece of parchment paper.
• Fold the parchment paper over the butter, roll the paper into a cylinder and twist the ends shut. Refrigerate the butter mixture until firm.