Agree on the grilling...but never heard of the "butter bath"
Replies to: Agree on the grilling...but never heard of the "butter bath"
I have just become aware of this process in the last month, and people are doing it to STEAKS.
And I don't understand it. I do love basting with butter in the skillet brushing with it on the grill, but I don't understand bathing a high-quality piece of beef this way.
I have been part-time training with a Certified Master Chef for a few years.
Three things I've learned:
1. Being a chef is really really hard.
2. I'm a terrible chef.
3. The amount of butter and salt that goes into every restaraunt menu item is shocking. Absolutely shocking.
So it's not surprising people are drowning their steaks, and everything else, in butter. Fat is flavor.
I agree. You don't drown a great steak in butter.
A little bit is fine.
Same. Nothing beats fresh sweet corn. Grilling or boiled are great.
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I am an expert on this.
SWEET CORN
Not technically a vegetable but whatever… You want it as fresh as possible, this means buying it from the farm girl out of
the back of a pickup truck on the side of the road and not from the supermarket. The instant sweet corn is picked the
sugars start converting to starch, the older it gets the less juicy and sweet it becomes. Leave in the husk until right before
you cook it. On a good year, Iowa Sweet Corn is one of the best things ever!
Ingredients
Sweet Corn, husked
2 TBSP Honey
1 TBSP Lemon Juice
1 Stick of Butter
Instructions
1. Bring a large pot of water with the honey and lemon juice added to a boil.
2. Add the corn to the boiling water, turn off the heat and cover for about 10 minutes leaving the pot on the hot
burner.
3. The corn can sit in the hot water bath until you are ready to eat it.
4. Roll the corn on a stick of butter, season with Himalayan pink salt or Herbamore season
I like the lemon idea
My father-in-law used to add bay leaves to the boiling water, which added a lot of flavor, for better or worse.
We do OK here.
I've had Iowa Sweet Corn and it is terrific. Jersey Sweet Corn is also terrific.
To each his own. But I agree farm fresh is the key.
Enjoy!
Link: https://www.agrolatam.com/crops/which-u-s-state-currently-has-the-best-corn/
Worth bookmarking..đź‘Ť
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We are spoiled here with silver queen corn. The best! Steamed in water; lightly buttered.
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freshly picked at your local amish farm. boiled and buttered, it is truly a spectacular treat.
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The perfect example of "Mouth Watering"...
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If sweetness is what you’re craving be sure to get white corn and then grill or
“Butter Bathe” it…one of the great joys of Summer.
Corn! - Summer corn was one of those memorable moments each year the family would go
out to the local farms to get a couple of ears for everyone and have a great cook out. We'd do it every weekend corn was available. this back in the 60's and 70's.
My favorite method was the simple boil water, place corn in boiling water, when done, butter then salt and pepper
the ear to taste. Went great with ribs, hot dogs and hamburgers. Always a great dinner.
Now, I couldn't care less about corn season - Corn has been hybridized to taste like candy - far too sweet. In effect, it's not corn anymore
it's something different.
Same here on cooking technique, however, I steam.
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Great corn does not need to be grilled or tricked up. It doesn't need butter.
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Leave it to you to have a stupid opinion
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He is what he is...a perfect "Curmudgeon"...
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I'm surprised you don't put ketchup, hot sauce and cheese whiz on it, chef.
We get great corn right off the farm. A blend of Bread and Butter corn and Silver Queen.
I'm not interested in a smoky flavor.
Putting butterfat on the corn we get would ruin the natural taste.