On Jan 14, 2005, at 12:29, Joy Beeson wrote:
There's a rule against freezing butter?
According to my oldest stepson, a dedicated Francophile (at least in the kitchen and the cellar); he disapproves of every one of the compromises (few and not large) I've made over the years vis traditional cooking :)
But.
a) I live in Lextropolis, where leeks became available only about 15 yrs ago, celeriac root only about 5 yrs ago, etc. While he lives in Cambridge (Mass) and shops in Boston.
b) He married rich, until reccently his wife worked as a 'puter geek and raked it in, and they have no dependents; saving money is not an issue . For me, it is.
c) when I cook (and I've never seen him turn down anything; in fact, he always has seconds <g>), the meal's between 19:30 and 20:00, when we normally eat supper. When he cooks, it's anywhere between 21:00 and 24:00, by which time we're all too plastered to taste anything. Or too sated, having snacked all along to stop from keeling over.
So I'll continue to compromise and keep my butter in the freezer; the deterioration of flavour is *minimal*.
I don't like the microwave for thawing butter
No, neither do I. Half an hour or less gets it to the point where it might not be spreadable, but can certainly be cut into small bits which dissolve easily in cooking and baking. But, as a last resort... :)
baking is never a spontaneous event,
Depends on the household and circumstances :) After the hordes demolished the half-an-acre apple pie (which I thought was gonna mold, before being eaten), I had to produce another one (half the size) in a very spontaneous manner :) Stepson was sent to get the apples and the flour, while I dealt with the butter...
-- Tamara P Duvall http://t-n-lace.net/ Lexington, Virginia, USA (Formerly of Warsaw, Poland)
To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
