Last week, I wrote a quick tip on making flavored (aka compound) butter, and it got me thinking why people insist on, as a standard, using softened, but not melted butter. Sometimes we just follow convention and accept it for…
Last week, I wrote a quick tip on making flavored (aka compound) butter, and it got me thinking why people insist on, as a standard, using softened, but not melted butter. Sometimes we just follow convention and accept it for…