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Butter plain / flavoured

PostPosted: Sun Dec 15, 2013 9:15 pm
by GUS
Just to mention, as many of you will have done, smoked "basic" / value type butter.

for those of you who have smoked with multiple wood / dust types what differences were imparted?

I gave 4 hrs of smoke to a long twist of butter in an open piece of greaseproof, after trying it on some bread with unsmoked & then smoked pepper salmon it was lovely.

I then gently heated it till it pooled & injected it into basic crisped baked potatoes straight out of the oven (rolled to loosen up the innards & smush em a little. very nice & quick to take a smoke. (but then you experienced lot already know that) :mrgreen:

Q. any homemade butters garlic / lemon / lime etc that will fail if smoked to anyone's knowledge?
What stick sizes work best (if not puddling it)?

.. & logically how does cream factor to smoke?

My daughter (9) took me to task & asked me to "tone it down a bit" :lol: today when shoving her nose under raw & smoked ingredients.


Re: Butter plain / flavoured

PostPosted: Wed Dec 18, 2013 11:20 am
by GUS
Am curious as to whether the majority of folk treat butter in the same manner as cheese & vacuum seal it or whether it's mererly wrapped in greaseproof & set aside for a while?

(gave a 100g lump 5 & 1/2 hrs) whilst I enjoyed the other piece after a few days, can I look forward to improvement worthy of expensive vacuum bags?


Re: Butter plain / flavoured

PostPosted: Tue Jan 07, 2014 4:44 pm
by derekmiller
Hi Gus.

We tend to vacuum pack our butter, the same as the cheese.

Re: Butter plain / flavoured

PostPosted: Tue Jan 07, 2014 7:00 pm
by GUS
Thanks for the info! ..i'll give it a go, guess a good colder temp 1-2 degrees C out of the fridge will clear up any dented corners under vacuum.