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Old 10-26-2013, 08:58 AM   #1
susan41
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Mucking up perfectly good butter.

Went to walmart yday for a few items and had recently seen the ads on TV for land o lakes sautée express butter, so look at the nutrition label and was so disappointed.

Who puts cornstarch in perfectly great butter! Argh! So today... I'm making my own version and going to store them in very small containers. Take that land o lakes! Thanks for the ideas!
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Old 10-26-2013, 09:07 AM   #2
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Thanks for the info, it's crazy how many / what items have corn starch, sugar, etc.
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Old 10-26-2013, 11:11 AM   #3
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Yours at home will probably taste better...and just with seasonings and spices already in your home!!
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Old 10-26-2013, 02:09 PM   #4
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I'm sure yours will be delish!
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Old 10-26-2013, 03:56 PM   #5
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How can you possibly improve on butter???

(well maybe with garlic)
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Old 10-27-2013, 11:26 AM   #6
snowangel9
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Figures, eh? Gotta find new ways to use up all those corn by products! I'd love to hear how your homemade versions work..
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Old 10-28-2013, 08:29 AM   #7
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I'll bet the cornstarch is in there as a thickening agent. Flavored butters are very easy to make, though - the hardest part is remembering to leave the butter out so that it softens a little.
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Old 10-28-2013, 08:44 AM   #8
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I make flavoured butters all the time, they are great when you want to add some fat but not the bad ones.

Adding anything from spices, herbs, garlic, avocado, salt and cheeses can magic butter from something fantastic into something extraordinarily delicious!
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Old 10-28-2013, 08:47 AM   #9
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Very easy once they are soft lol. I made 3 diff butters and put them in little freezer containers

Garlic butter of course
Basil lemon which was just dried basil flakes and some lemon juice
And Lemon and a few splashes of Tabasco

Looking fwd to trying more combos
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Old 10-28-2013, 08:53 AM   #10
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Try avocado/feta cheese butter: delicious on spaghetti squash!!!
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Old 10-28-2013, 09:05 AM   #11
susan41
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Would have never thought about avocado, cool.. Thanks!
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Old 10-28-2013, 09:39 AM   #12
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Try avocado/feta cheese butter: delicious on spaghetti squash!!!
Does the avocado turn brown when using it in butter?
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Old 10-28-2013, 11:38 AM   #13
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Some of my favorite compound butters (the technical term for flavored butter, LOL):

fresh dill
jalapeno and cilantro
red pepper flake and tomato paste
lime zest (also good with fresh basil added)
parsley and lemon zest
bacon
bleu cheese and bacon
Thai basil and Sriracha
scallion
curry powder

I make them and freeze them. They keep forever. I will have to try avocado, I'll bet that's fantastic.
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Old 10-28-2013, 11:38 AM   #14
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Does the avocado turn brown when using it in butter?
Probably.... Mine never does, I end up eating it before it has a chance to oxidise!
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Old 10-28-2013, 12:26 PM   #15
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I've frozen mashed avocado and never had it brown. I bet if you had unused portions of avocado butter and froze them, they would not brown. Butter defrosts very quickly (as does avocado).
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Old 10-28-2013, 12:54 PM   #16
mimivac
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I've frozen mashed avocado and never had it brown. I bet if you had unused portions of avocado butter and froze them, they would not brown. Butter defrosts very quickly (as does avocado).
OK, that's interesting. The only reason I don't buy avocado is that I hate when it browns and I can't eat a whole fruit in one sitting. If I can freeze it, that would be awesome.
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Old 10-28-2013, 03:28 PM   #17
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I was at Walmart today and checked out this butter and almost had a stroke,
4 carbs in one Tbsp. Insane and expensive. Give me good old real butter any day and let me decide how to flavor it.
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Old 10-28-2013, 07:25 PM   #18
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I checked it out too and thought it was ridiculous. I like to make my own herbed butters, and I also get a big jar of chopped garlic and as I use it, I top the jar up with olive oil and it becomes infused. Fantastic to use to cook chicken!
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Old 10-29-2013, 12:51 PM   #19
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Quote:
The only reason I don't buy avocado is that I hate when it browns and I can't eat a whole fruit in one sitting. If I can freeze it, that would be awesome.
I used to not buy avocado for the same reason. Then I read about freezing it and it really does work! Usually I will mash it with just a little lime juice before freezing, because the citrus keeps down the browning and I like the taste. But I have also frozen it without the lime juice and providing I use it immediately after I defrost it, it doesn't brown even then. If I'm in a rush I'll defrost it in some lukewarm water.

On the butter topic, today I had an idea for a compound butter to use in my bulletproof coffee. How about cinnamon? Or pumpkin pie spice? I loved using flavored coffee for my BPC, but sometimes the brand that's on a really good sale is plain. I'm using plain now. I'm going to give a flavored butter a try!
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Old 10-29-2013, 07:36 PM   #20
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I admit I just grab the butter & don't look around when I am at the store. I have no idea what else is lurking on the shelves.

I do see the convenience of having different ones ready to go, sort of. But I am way too lazy to make my own version of fancy butter. I just dump all the ingredients in when I am cooking whatever it is... dump in the butter, dump in the garlic...yum! Works for me.
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Old 10-30-2013, 10:33 AM   #21
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A fun trick with compound butters to make it easier to portion out...

Take a cardboard toilet paper (for one stick of butter) or paper towel tube (for two) and cut the top third of it off, lengthwise. When your butter is compounded, spread it on plastic wrap and roll it up the length of the cardboard tube. Put it in the carboard tube and then refrigerate. The tube helps it keep the shape. Once it hardens, you can slice a pat off very easily. You can store it in the plastic wrap in fridge or freezer.

Don't use aluminum foil... I tried that and was forever trying to get bits of foil off the butter when I was unwrapping it for slicing.
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Old 10-30-2013, 11:19 AM   #22
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Sometimes I enjoy picking up stuff like this in the grocery store just to read the label and horrify myself.
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Old 10-31-2013, 04:31 PM   #23
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The other day I was in a store where they were giving out samples of a butter flavored with horse radish. GAG! Choke! What a horrible thing to do to good butter. Now garlic or basil is another story.

Last edited by Josh1234; 10-31-2013 at 04:32 PM..
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