Avatar

s-s-sugay

@thebootycrusade / thebootycrusade.tumblr.com

nick | photographer | artist | bi | blacklist (#nick please shut it) or (#nick deals with the outernet) if you dont want my personal
Avatar
Avatar
vr-trakowski

"You can't make them - whoever your particular them is - do anything, really," said Ekaterin slowly. "Adulthood isn't an award they'll give you for being a good child. ... You have to just...take it. Give it to yourself, I suppose. Say, I'm sorry you feel like that, and walk away. But that's hard."

- Lois McMaster Bujold, A Civil Campaign

Avatar
Avatar
neosatsuma
“A strange thing about stories – though all this happened so long ago and so far away that words cannot describe the time or the distance, it is also happening right now. Right here. It is happening as you read these words. […] The end starts now.”
-Matthew Stover, Revenge of the Sith

[ID in alt text]

Avatar

i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work

has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?

introducing: beurre monté

you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil

turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)

you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan

done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.

if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.

you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.

you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut

your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum

go forth now with this butter secret

five notes?? this is why i don’t tell you all anything

You are using an unsupported browser and things might not work as intended. Please make sure you're using the latest version of Chrome, Firefox, Safari, or Edge.