Butter holds a significant place in French cuisine, evoking nostalgia and enhancing meals, especially at breakfast. Despite its challenges in the kitchen, such as spreading cold butter, innovative techniques can ease the process of cutting it. Chef Jessie Sheehan recommends using a kitchen scraper for clean cuts, while also suggesting methods like using parchment paper or a butter-cutting wire for those preferring traditional knives. These tips provide efficient ways to handle butter for various culinary needs.
The Importance of Butter in French Cuisine
In France, butter is often synonymous with cooking. This creamy ingredient evokes nostalgia, reminding us of cherished recipes from our grandparents that bring warmth and comfort. Although its use in everyday cooking has diminished, butter still finds its way to our breakfast tables, enhancing a fresh slice of bread, often paired with a dollop of jam. While its flavor is beloved, butter can sometimes present challenges in the kitchen.
Mastering the Art of Cutting Butter
Who hasn’t experienced the frustration of trying to spread cold butter straight from the fridge? The struggle intensifies when dealing with sandwich bread! This seemingly simple task can turn into a battle, especially when you need to cut butter into smaller pieces for baking. Fortunately, a chef’s clever tip may just save the day and make your butter-cutting woes a thing of the past.
For anyone who has attempted to slice butter into neat squares, the sticky nature of this dairy product can be quite the hassle. Often, the knife becomes coated in butter, leading to uneven pieces and exasperation. Enter Jessie Sheehan, a skilled chef and cookbook author, who shared a game-changing tip on her Instagram. She suggests using a kitchen scraper or spatula instead of a knife to cut butter more efficiently.
This handy tool, typically a rectangular stainless steel plate with a handle, was originally designed for cleaning countertops but proves incredibly effective for slicing butter. It allows for quick, precise cuts, resulting in uniform cubes while minimizing the risk of injury and easing the transfer of the butter pieces.
But Jessie Sheehan’s method isn’t the only way to tackle butter cutting. For those who prefer the classic knife approach, a simple trick can be employed: place a sheet of parchment paper beneath the knife and fold it over the sides. This creates a barrier that reduces stickiness, making the process much smoother. If parchment paper is unavailable, a paper towel can serve the same purpose.
Lastly, consider the butter cutting wire, a specialized tool that features a metal wire and handles for easy use. It offers a clean cut, and for optimal results, running it under hot water before slicing can make all the difference. With these methods at your disposal, you’ll be well-equipped to cut butter effortlessly, choosing the technique that best fits your style.