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I hadn't actually considered making a composé before but my wife loves when I make my very special and totally unique "melted butter with garlic and lemon" for certain dishes. I think I'll give making a garlic butter compound a shot actually. Thanks for the recipe tips.
Use real garlic
I genuinely had no clue there were other options.
Also just use the flat of a blade to crush them and peel the skin off easily.
In my experience, let them sit for 10-20 minutes after crushing before you do anything further to maximize garlicness.
THIS I've never heard. Before or after you crush them?
richwicks says
THIS I've never heard. Before or after you crush them?
After. Some people say just 5 minutes but I do longer. It has more to do with the compound alliin that converts into allicin which is apparently very healthy if I recall correctly. When I feel a little sickness coming on, I chop a clove or two, let them sit for 15 then chew like a madman.
It has more to do with the compound alliin that converts into allicin which is apparently very healthy if I recall correctly.
I made macaroni and cheese. I had boiled the noodles, chopped up and onion and crushed the garlic, only to find out I didn't have any butter left to make a rue. Took me 20 minutes to get the butter, and the dish did turn out quite well.
richwicks says
I made macaroni and cheese. I had boiled the noodles, chopped up and onion and crushed the garlic, only to find out I didn't have any butter left to make a rue. Took me 20 minutes to get the butter, and the dish did turn out quite well.
Marry me.
richwicks says
You want the recipe?
Got it, thanks!
Use real garlic, either finely minced or pressed.
Take same pan, melt butter on medium heat, then add flour being careful to remove any lumps of flour. Mix constantly and cook until it's bubbling, be careful not to burn, recommend medium heat. The mixture will bubble and will raise a bit - when it's all bubbling, remove from heat and continue to stir so it doesn't burn to the bottom of the pan. Dump milk into pan and add back to heat at medium (or higher if you can stir enough to prevent burning). The second you add milk, the butter/flour will solidify, you can scrape the pan at the bottom and that gives you some ability to spend time cutting up the cheese. While it heats, chop up cheese. I use a rubber spatula to scrape the bottom to prevent burning.
Here's the thing, at family reunions and functions, I also remember everyone brought M&C that had the same properties and texture.
When I was a kid, we'd get sharp cheddar cheese that was SO sharp, it was crumbly.
First time I made it was (maybe still the best) Sam the Cooking Guy:
Quick and Easy Tequila Lime Shrimp Recipe | SAM THE COOKING GUY 4K
https://www.youtube.com/watch?v=pbcMptj4LUA&t=967s (one minute of the video)
Friday night was 2 of these:
My Top 5 Compound Butters | Chef Jean-Pierre
https://www.youtube.com/watch?v=8o6edcmb9Jo
- I made the wine shallot and maple bacon, although beer was involved and it took HOURS so I think I may have forgotten the maple syrup haha.
At any rate, I had a prime ribeye last night with rice and the red wine shallot over the steak (leaked to rice) and it was the bomb!