| Turds In a Blanket (recipe) | Homemade Butter (No Amish Required) |
| Submitted On: Saturday, January 7, 2012 at 12:48:22 AM |
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DO NOT ATTEMPT: Articles provided here are for INFORMATIONAL PURPOSES ONLY. DO NOT undertake any project based upon any information obtained on the internet, including this website. We are not responsible for, nor do we assume any liability for, damages resulting from the use of any information on this site. Please read the Legal page for more information. Cinnamon Sugar Butter Delicious, but not so Nutritious This article covers more of the usage of cinnamon sugar butter and how to grind up cinnamon sticks, to make the butter needed for this recipe, check out my other article titled "Homemade Butter (No Amish Required)." Butter Physics The best time to perform this process is right after you make the butter. If you stick it in the fridge, you'll find that the butter hardens to an oily-waxy state (cold butter texture -- imagine that). When you're just done making it, it's probably closer to 60°F, instead of the 35-40°F your refrigerator is typically set at. The Heavy Cream you used before was a oil-in-water emulsion, meaning the mixture of two otherwise unmixable materials. This is why old cream will rise to the top (oil), and the rest will fall to the bottom of a cup. When you create butter, you're agitating the mixture, causing the oil in the mixture to coagulate. When you drain off the butter milk, this is the water portion. Like motor oil and maple syrup, it's viscosity changes with temperature, colder mean thicker, warmer means more fluid. If it's summer now (the southern hemisphere), you might want to periodically move the butter to and from the fridge so it doesn't exceed 80°F, at which temperature it starts to break down -- not accounting for "soak time" of the heat into the butter. As noted in my other article, you don't want to microwave this to remove water from the butter, as it's supposed to have between 10 to 35% water content emulsified with the butter. Removing this yield a waxy-oily material that tastes different. Don't really care about the science of butter? That's fine, let's get to making it taste a certain way! Going all out, what you'll need You can go 100% home-made (without growing Cinnamomum-genus trees and sugarcane) by making your own ground cinnamon with this method, of course you can also be a boring cheap ass and use ground cinnamon, but you'll be made fun of behind your back at work if you choose this route. - Coffee Bean Grinder or Ball and Pestle - Cinnamon Sticks - Index Card - Pure Cane Sugar (You can use others if you'd like, Turbinado would probably be pretty tasty here if you have that, but I'm just guessing) - Butter that you ALREADY MADE  - Common kitchen items (Tupperware, spoons, etc) - Hammer, meat tenderizer (lol), or other item for beating things.  First, take one cinnamon stick and snap in in half, chances are your bean grinder won't break this up like it will nice oily coffee beans:
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| Tags: cinnamon, butter, sugar, 2012, mayans, seen, this, fate, but, not, theirs |
| Sunday, January 8th, 2012 at 6:06:25 PM #54561 |
 DeadLazyBum Site Admin '♥' Level 33 Posts: 2,962 Submissions: 137  | I like your tags |
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