Sugar
Baked
- User ID
- 108
When I made this butter I used about 5 oz of trim and popcorn I think with 500 grams of butter!
Didn't check how much I should have used until too late (idiot) - apparently should have used only 2 oz of sugar trim popcorn with 500 g butter.
Anyway, too bad I just diluted it with normal butter when cooking.... easier to dilute than try to make stronger.
ok so I simmered weed for half hour in water only (no butter) then chucked out the water and covered weed with fresh water and back on heat simmering slowly for six hours with the butter now added to it, stirring occasionally.
after 6 hrs simmering, poured through a double strainer and squeezed a bit (should have been more diligent here and squeezed a lot harder! lost a lot of butter!!)
then poured a kettle of boiling water through the strained weed again into a 2nd bowl (next time will repeat this bit at least 3 times!!)
refrigerated overnight and in the morning took the butter off the top of the 2 bowls of butter water and into a small saucepan then melted and strained through a tea strainer into a small container and refrigerated again until set.
Because I expected this butter to be too potent I cut into 4 portions and diluted each portion with normal butter for cooking and test different strengths until it's right me.
Didn't check how much I should have used until too late (idiot) - apparently should have used only 2 oz of sugar trim popcorn with 500 g butter.
Anyway, too bad I just diluted it with normal butter when cooking.... easier to dilute than try to make stronger.
ok so I simmered weed for half hour in water only (no butter) then chucked out the water and covered weed with fresh water and back on heat simmering slowly for six hours with the butter now added to it, stirring occasionally.
after 6 hrs simmering, poured through a double strainer and squeezed a bit (should have been more diligent here and squeezed a lot harder! lost a lot of butter!!)
then poured a kettle of boiling water through the strained weed again into a 2nd bowl (next time will repeat this bit at least 3 times!!)
refrigerated overnight and in the morning took the butter off the top of the 2 bowls of butter water and into a small saucepan then melted and strained through a tea strainer into a small container and refrigerated again until set.
Because I expected this butter to be too potent I cut into 4 portions and diluted each portion with normal butter for cooking and test different strengths until it's right me.
