用复合黄油来改善你的饮食

用复合黄油来改善你的饮食

I follow the age-old cooking adage that butter makes everything better. Whether you're creating a creamy sauce from scratch, burrowing a blob in a baked potato or plopping a dollop on a perfectly cooked steak, butter is a natural enhancer for just about any food.

我遵循古老的烹饪格言，黄油使一切变得更好。无论你是从零开始制作奶油酱，还是在烤土豆里挖个洞，还是在完美煮熟的牛排上抹上一团奶油，黄油都是任何食物的天然增强剂。

Whether sweet, savory or spicy, compound butter can top just about anything. (Photo: rukxstockphoto/Shutterstock)

My favorite dairy product has had many lives: as the cornerstone of French cuisine, a staple food in India's pre-history as ghee, or buried in Ireland's peat bogs for years. In whatever shape you prefer your butter, there's an easy and delicious and creative way to take your butter to the next level: compound butter.

我最喜欢的乳制品有很多种用途:作为法国菜的基础，在印度的史前时期是一种主食，在爱尔兰的泥炭沼泽里埋藏了很多年。不管你喜欢什么形状的黄油，有一个简单、美味、有创意的方法可以让你的黄油更上一层楼:复合黄油。

It's such a simple concept that it might seem silly to even list recipes, but fear not; the creative combinations are endless and the finished product will look far more fancier than your efforts might foretell.

这是一个非常简单的概念，甚至列出食谱似乎都很愚蠢，但不要害怕;创造性的组合是无止境的，最终的产品将看起来比你的努力可能预示的更华丽。

First, you'll want to start with a delicious, creamy butter from an excellent producer. Now is not the time to cut corners; good butter is pricier than store-brand, but for me when I consider the volatility of the dairy market and animal welfare, it's a small price to pay. Two brands that you can find pretty easily in North America are Plugrá, a European-style butter, and Kerrygold, an Irish butter that relies on grass-fed cows.

首先，你要先从一个优秀的生产商那里得到美味的奶油黄油。现在不是偷工减料的时候;好的黄油比商店的牌子贵，但对我来说，考虑到乳制品市场的波动和动物福利，这是一个很小的代价。在北美很容易找到的两种品牌是欧洲风格的Plugra黄油和爱尔兰风格的Kerrygold黄油。

Butter is best

黄油是最好的

If cows are raised on pasture and grass-fed, their butter will be more yellow. Yet another reason to support sustainable dairy farms. (Photo: jules [CC by 2.0]/Flickr)

What makes a European-style butter? More butterfat. Extra butterfat means less water, and moisture is something you want to avoid when baking crispy cookies and flaky pastries. When it comes to compound butters, use whatever butter you like best.

什么是欧式黄油?更多的乳脂。额外的乳脂意味着更少的水，当你烤脆饼干和酥皮糕点时，你要避免水分。说到复合黄油，你可以用任何你喜欢的黄油来做。

Whatever butter you choose, make sure it's unsalted so you have full control over the flavor levels. You'll want to start with a stick of butter, letting it completely soften at room temperature. Once it's mixable, let your culinary genius shine. A food processor or a hand mixer will produce a nice, fluffy butter; simply sprinkle, crumble, smash, squeeze or blend your flavor add-ons until equally mixed. But if you're feeling old-fashioned, the ole' fork and bowl will work just fine!

无论你选择什么黄油，确保它是无盐的，这样你就可以完全控制它的味道。首先你要准备一根黄油棒，让它在室温下完全软化。一旦它混合，让你的烹饪天才闪耀。食品加工机或手动搅拌机会做出松软可口的黄油;简单地撒上，弄碎，粉碎，挤压或混合你的口味，直到均匀混合。但如果你觉得自己过时了，那就试试用刀叉和碗吧!

Combine all ingredients in bowl and mix well. Scrape butter mixture out onto a piece of plastic wrap or parchment paper and roll into a log. Twist ends to seal well. Refrigerate at least 2 hours. Slice into rounds and slather on corn, grilled vegetables or fish.

将所有材料放入碗中混合均匀。把黄油混合物刮到一块保鲜膜或羊皮纸上，然后卷成一根圆木。扭转两端密封良好。冷藏至少2小时。切成圆形，涂上玉米、烤蔬菜或鱼。