Adventures of an unfussy foodie.

Pretty Kitten's Kitchen is now at pbandjeats.com

PKK is Moving!

December 26, 2011

December 20, 2011

Key Lime Muddy Buddies

This page has moved.
Please click here to get the recipe at my new site, PB&J Eats!

December 12, 2011

Easy, Soft Caramels

This page has moved.
Please click here to get the recipe at my new site, PB&J Eats!

December 08, 2011

December 05, 2011

Tips & Tricks: Beurre Manié


This is, possibly, one of my favorite tricks ever. I'm not really sure why, but I love having it in my back pocket.

So, what exactly is "beurre manié"? Well, it's French; French for "kneaded butter". Traditionally, it's a thickener, much like a roux, but it's added near the end of the cooking process. I make it up and keep it on hand to make my roux (rouxs? Darn the French and their complicated plurals! -- complicated language in general, really...) in a jiffy with no measuring.

Want to make some?

Take a 1/2 c. softened butter (one stick) and mix it briefly but thoroughly l with 1/2 c. flour to make a loose dough or paste. Scrape this mixture onto some plastic wrap, roll into a uniform log, and place in the fridge to firm up. Once firm, cut into 8 equal pieces (easily achieved by cutting in half, cutting the halves in half, and then cutting those quarters in half). Each slice will give you 1 Tbsp. of flour and 1 Tbsp. of butter with which to start your white sauce or gravy.

I stick mine in a ziplock bag and store it in the freezer, then pull out as many as I'll need for a recipe. So, if my recipe asks for 3 Tbsp. butter and 3 Tbsp. flour to make a roux, I toss three pats of beurre manié in there and continue exactly as I would if I had measured out the ingredients individually -- cook until golden and no longer floury-smelling, add liquid, etc.

And if you find your sauce isn't thickening, as I sometimes do, throw in another pat and watch the magic happen -- no clumps, guaranteed! (Be forewarned, though, that this may result in a slightly floury taste, since the flour wasn't cooked.)

This also has great potential to help out a slow-cooker dish that didn't thicken up as much as desired.

Give it a try!

December 03, 2011

Chocolate Shots

This page has moved.
Please click here to get the recipe at my new site, PB&J Eats!

Related Posts Plugin for WordPress, Blogger...
Blogging tips