At 12:22 AM 1/14/05 -0500, Tamara P. Duvall wrote: > And, although one's not supposed to do it, butter does > freeze quite well. So, I keep *only* unsalted butter on hand - in the > freezer - and pull out a stick as I need it. Fat defrosts fast but, if > it's still too long, you can defrost it in the microwave (15 -20 > seconds, on full. Just make sure your brand doesn't have a foil > wrapping <g>).
There's a rule against freezing butter? A foil wrapping is a good idea for frozen butter -- it keeps it from picking up stray scents. I don't like the microwave for thawing butter -- it's too easy to zap it one second too long. But baking is never a spontaneous event, so I can set the butter on the counter the previous day. And my favorite cake recipe calls for boiling the wet ingredients -- including the egg! -- so frozen butter doesn't matter. I've always wondered whether Mrs. Stanley's Spice Cupcakes would work without the boiling, but we're way too fat to bake a cake that we might not want to share. (I don't think I've ever made it as cupcakes. Little loaves fairly often.) -- Joy Beeson http://home.earthlink.net/~joybeeson/ http://home.earthlink.net/~dbeeson594/ROUGHSEW/ROUGH.HTM http://home.earthlink.net/~beeson_n3f/ west of Fort Wayne, Indiana, U.S.A. where the lake is higher than we've ever seen it before. (We suspect that someone closed the dam, but haven't driven around the lake to look.) To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
