Kerrygold Moments

Diary does not only form an important part of a balanced diet, but it is also very important in cooking and baking. Dairy adds its own unique flavours, textures and aromas to your cooking and should not be left off the list of ingredients.

Cooks and bakers should know that the ingredients determine the outcome of the food and, while this is true, the secret to high-quality food also lies in how it is prepared.

This guide has a few tricks and tips to properly prepare and include dairy in your cooking.

1. How to Soften Butter

It is always best to use room temperature butter in your cooking and baking. But, if you have forgotten to take the butter out of the fridge, then there are some tricks to speed up the softening process.

The microwave is always a fast solution but needs to be handled with care. If you put the butter in for too long it will melt and, while this is fine for cooking, it is not ideal for baking. Melted butter will change the texture of your baked goods.

This is why it is more advisable to cut the required amount of butter into cubes and place it over a bowl of hot (not boiling) water until it reaches desired consistency.

Otherwise, the butter can be beaten with an electric mixer or rolled between two sheets of wax paper with a rolling pin until the correct texture is achieved.

2. How to Sauté Butter in a Pan

There is a trick to melting or sautéing butter in a pan and this trick lies in understanding that butter has a low burning point. This means that butter melts better over a moderate heat and should not be melted at high heat.

For the best results, heat the pan first and then throw in the cubes of butter. This way the butter can be swirled to cover the base of the pan before adding in the food to be sautéed or fried.

If you need higher heat to fry meat or crisp vegetables, canola oil can be added to the butter in the ratio of 1/3 oil to 2/3 butter. The oil should be added in once the butter is already melted.

3. How to Heat Milk on the Stove or Microwave

Properly heated milk is crucial to a smooth sauce or delicious custard. Milk that is heated too quickly can cause a burnt flavour or for the protein to separate from the milk. To avoid this, milk should be heated slowly and gradually.

When heating milk on the stove, it should be placed in a heat-proof bowl over a pot of simmering water. When bubbles form around the edges of the bowl and steam begins to rise, the milk is now the correct temperature. Stirring frequently will prevent the layer of protein from forming on top.

However, if you are heating milk in the microwave, place the milk in a microwave-safe dish and heat it on medium-high heat pausing to stir every fifteen seconds. This should be repeated until steam begins to rise from the milk.

When heating milk, it is always best to use room temperature milk and not milk that is cold out of the fridge.

4. How to Properly Whip Cream

There might appear to only be a single way to whip cream but there are actually a few tricks that can keep your cream smoother and stiffer for longer.

To ensure that your cream will be perfectly whipped every time, use a bowl that is just wide enough for the beater. This allows the cream to be whipped faster. For optimal results, only one cup (250ml) of cream should be whipped at a time.

Place the bowl, and the beaters, in the fridge about 30 minutes before you plan to whip the cream. This will prevent the cream from melting and keep it stiffer for longer.

5. How to Rub Butter into Dry Ingredients

Before rubbing butter into the dry ingredients, place the cubed pieces of butter into the bowl that you will use for mixing. This should be placed in the fridge for fifteen minutes to ensure that it is stiff enough.

Press the butter through a coarse sieve onto the dry ingredients. A fork should now be used to combine the butter and flour.

If the recipe calls for the butter to be worked in by hand, ensure to only use your fingertips and not your warm hands. When working the butter in with your fingertips, quick pinching motions should be used to mash the small pieces of butter into the dry ingredients until a crumbed consistency forms.

The Dos and Don’ts of Dairy Storage

Every food product has its own unique storage requirements and, while most of the time these requirements are listed on the packaging, some less obvious requirements are not always stipulated.

This list of storage tips will help to ensure that your dairy products are always at the best quality to be used in your cooked and baked goods.

• Milk should always be stored in a sealed bottle or container. If milk is left exposed in the fridge, it will not go sour but it will absorb the flavours of other foods and alter the taste.
• Milk should never be frozen as it causes unwanted changes in the texture and appearance of the milk. These changes in texture can change the outcome of your baked or cooked goods.
• Butter should only be stored in the fridge for up to six months and one year in the freezer.
• Dairy products should always be stored in the interior of the fridge and not on the door. The temperatures on the interior remain more consistent than on the door.
• Cheese should always be stored in its original wrapping but, if it is discarded, the cheese should be stored in an airtight container or moisture-proof wrapping to prevent moisture from accumulating on the surface of the cheese.
• To prevent ice cream or frozen yoghurt from crystallizing on the surface, the freezer should be set at -18° When scooping the ice cream or frozen yoghurt, try to keep the surface as level as possible. The top of the tub should then be covered with cling wrap before replacing the lid.

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Do you have any dairy preparation or storage tips of your own? Feel free to share them in the comments or on the Kerrygold Facebook, Twitter or Instagram pages.