A Quote by Dorie Greenspan

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need. — © Dorie Greenspan
When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.
I mostly eat peanut butter sandwiches. Peanut butter and banana, peanut butter and jelly, peanut butter and potato chips, peanut butter and olives, and peanut butter and marshmallow goo. So sue me, I like peanut butter.
Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.
I love carrot cake - that's probably my favorite - and I'm obsessed with peanut butter. I eat anything with peanut butter - maybe not carrot cake with peanut butter - but, I think I got this from 'The Parent Trap': Oreos and peanut butter; I like that. And peanut butter and apples, peanut butter and chocolate.
There was never any butter in our home. Just margarine. My parents acted like butter was lethal. I don't think I ever saw either one have a piece of butter. I would go over to friends' houses and down sticks of butter.
What I love is a peanut butter and pickle sandwich. I'll just have peanut butter and bananas, then peanut butter and pickles. Peanut butter and chocolate I don't recommend.
If any of you wish to know how to have your bread fall butter side up, butter it on both sides, and then it will fall butter side up.
I learned from my community how to shoot a gun, how to shoot it well. I learned how to make a damn good biscuit recipe. The trick, by the way, is frozen butter, not warm butter. But I didn't learn how to get ahead.
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.
To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.
Probably? So you're asking me to trust my life to steel wool and peanut butter?" "Poisoned peanut butter." "Cal, I don't care if it's nuclear peanut butter.
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
We have no butter... but I ask you, would you rather have butter or guns? Preparedness makes us powerful. Butter merely makes us fat.
I'm religious about salted butter. I don't understand how it happened that everyone thought we should all have sweet butter. I blame the French.
I don't know what you think of me. And you certainly would never picture us together. But probably peanut butter was just peanut butter for a long time, before someone ever thought of pairing it with jelly. And there was salt, but it started to taste better when there was pepper. And what's the point of butter without bread? (Why are all these examples of FOODS?!!?!?!?!?!?!) Anyway by myself I'm nothing special. But with you I could be.
I just finished 'Butter' for Weinstein, a comedy with this incredible cast - Hugh Jackman, Olivia Wilde, Alicia Silverstone - all-star cast and it was a fun set to be on. I've gotten really lucky to get all these down-to-earth cast members. 'Butter' is about butter carving in Iowa.
I just finished 'Butter' for Weinstein, a comedy with this incredible cast - Hugh Jackman, Olivia Wilde, Alicia Silverstone - all-star cast and it was a fun set to be on. I've gotten really lucky to get all these down-to-earth cast members. 'Butter''s about butter carving in Iowa.
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