Bubble and Foam
Did you know? Low, Slow and Foaming is best. It’s best to slowly heat your “cold” butter. Much better than using softened butter. When heating your butter you may find it better to cut your butter into small tablespoon sized tabs.
Butter, for sauces or sauteing, should first bubble and foam before sauteing. When it stops foaming your butter has heated to a temperature high enough for cooking.
In our blog post Creamy Chicken Pasta and Baked Zucchini we have a recipe for buttery lemon chicken.
