Posted on 02/28/2014 11:39:15 AM PST by djf
Local grocery store has large (#10 I think) cans of "powdered butter".
How in the heck do they "powder" the fats?
I assume you add water to it to use it, but maybe you add corn oil or peanut oil.
Help! I'm confused!
We sometimes use powdered butter added to pasta as I drain it to butter it, so it doesn’t stick to itself.
I sometimes mix powdered butter with water for buttered sauces to put on bread and other dishes.
I thought it lasted longer than 5 years. I better start using what I have stockpiled then!
I would guess the powdered butter will have a better shelf life than Crisco.
Good to know, thanks. I have some stored, along with powdered margarine and shortening.
If using in baking, would I add the powdered butter with the dry ingredients and add additional water with the wet?
Good to know, thanks. I have some stored, along with powdered margarine and shortening.
If using in baking, would I add the powdered butter with the dry ingredients and add additional water with the wet?
“I would guess the powdered butter will have a better shelf life than Crisco.”
The Crisco doesn’t have a real expiration date (ignore what’s on there - they have to put something), as they say use it until it doesn’t smell right, then you might think about starting a new can but the smell doesn’t mean it is rancid because it isn’t animal fat. Crisco is a timeless invention, especially when it was in metal cans. I’m not worried about my Crisco going bad. It is much cheaper than butter powder - I see no reason to have butter powder as when you open the powder can, it’s shelf life starts then and it will absorb moisture once opened.
“If using in baking, would I add the powdered butter with the dry ingredients and add additional water with the wet?”
Yes, my understanding is that the powdered butter can be added to the dry ingredients, and then when you want to make whatever you are making, added the water, mix and bake.
I never read the label about keeping it in the fridge...gonna have to check it out, and try it..can’t hurt..I’ve just been hacking off a piece..putting it in a food baggie, and whacking it with a meat tenderizer..primitive, effective, and very therapeutic..
BTW..can you get Blue Plate Mayonaisse in NC?
Reading that made me laugh.
If someone else in the house is trying to sleep, a rolling pin might suffice.
But yeah - a little kitchen therapy is good too. :o)
Doesn’t look like it but Wally World has it at above link.
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