What great timing. I'm making compound butter for my family this year as an inexpensive Christmas gift. I didn't even think of blue cheese, and it's my mom's favorite!
Thank you for yet another mouthwatering demonstration, Chef!!! 💜💜💜 Compound butter with garlic confit slathered on toast is an absolute revelation! 😍 Now I need to go find some creamy blue cheese here in Mexico and a big, fat steak, 'cuz **that's** what's for dinner!!! 😋😋😋
Thanks SO much for the trick with the pan! Way cool! And I never thought to put cheese or lemon juice in a compound butter. We've used all sorts of herbal combos - even dried like herb de Provence or Parisien Bonnes Herbes ((from Penzeys online). Definitely going to try it this weekend!
I love using my dad's compound butter he makes for steaks on my veggies. Chefs kiss this Video helps me because he does his different Everytime so now I have a more solid benchmark to work with to make my own.
Excellent video! 👍 I grow all of the alliums...garlic, onions, shallots, chives, as well as culinary herbs all around my yard. So I make all sorts of compound butters & usually have at least 4-5 different logs in my freezer. That sheet pan trick is pretty cool. From now on my logs won't be so lumpy.
My go to is a sautéed garlic and shallot compound butter that pretty much can be used on anything and if I use enough olive oil its a stay soft spread that makes perfect garlic toast.
I always have compound butter in my freezer. I always freeze my butter just because the pieces are exceedingly large in Germany and I don't need so much before it gets spoiled. I usually have any kind of herb compound butters, garlic, ramson and salt & pepper. I never tried sweet ones but you made me curious now :D Thank you!
It really is funny. I learned to make compound butter in culinary school as well, and they are super easy to make... but I never make them at home, and I don't know why.
I am literally salivating... can't wait to try this! The only reason I would take the rind off while making this would be because I couldn't resist eating it ;p
I make compound butters to jazz up my dishes. Your Black Label butter sounds divine. I hope that I can find it here in Ohio because I love a good bleu cheese!
I am going to use that rolling technique for cookie dough that gets chilled before slicing. Is it weird that it never occurred to me to cut parchment with a knife instead of scissors?
Chef Frank: "... and they're really super simple. Everyone thinks because we give it a fancy name it's something fancy... it isn't..." 1 minute later... Chef Frank introduces some super fancy cheese I've never heard of. Me: "Come on!" >_
Chef Frank! I'm planning on making your pancake recipe this weekend. I bet cinnamon butter would taste really good with them. Could you add fruit to compound butters? Maybe blueberries? Thank you!
You can add anything you want to compound butters. Blueberry would probably be great on pancakes! I'd mush up the fruit though so that the flavor spreads through all the butter instead of being in big chunks.
Hi Chef, I’m a relatively new subscriber to your channel and I was wondering what culinary school you attended? I’ve been cooking for about 35 years now but never got the chance to go to a culinary school. I feel like I missed out on a lot of learning by not going, but it is what it is. Thanks for another great episode.
- I recommend crushing the cooked garlic with a metal fork, much easier to do than a spoon, and less wasted garlic than a food processor.... - the (no matter how you slice it) was good, but add more jokes please, I like your sense of humour.
It doesn't have to be anything my friend, you're making food, not TNT, nothing is going to explode if you mix the wrong thing in. Use what you like the taste of.
How come we can ask you what a compound butter is, but have to ask ourselves about triple cream cheese? C'mon Frank! I don't have that kind of information! Lol! Looks good, even though I'm not a blue cheese guy. Only Black Label that suits me is a nice cold Carling! Wait, can I make beer butter? #TimeToTaste
It seems like your rolling the butter technique and a sushi rolling technique aren't that dissimilar. I wonder... could you roll sushi in parchment like this, rather than using the traditional bamboo mat (and maybe plastic wrap?)
I love that you have a sponsor that actually has something to do with your channel!
My god I need to stop watching these first thing in the morning. I'm gonna be starving all day now.
tks for a new recipe Frank, we love you
Going on a cabin trip this weekend and was just thinking of some compound butters to make. Thanks for some added inspiration, Chef!
What great timing. I'm making compound butter for my family this year as an inexpensive Christmas gift. I didn't even think of blue cheese, and it's my mom's favorite!
Let me know how it turns out.
How did it turn out?
Thank you for yet another mouthwatering demonstration, Chef!!! 💜💜💜 Compound butter with garlic confit slathered on toast is an absolute revelation! 😍 Now I need to go find some creamy blue cheese here in Mexico and a big, fat steak, 'cuz **that's** what's for dinner!!! 😋😋😋
Thanks SO much for the trick with the pan! Way cool! And I never thought to put cheese or lemon juice in a compound butter. We've used all sorts of herbal combos - even dried like herb de Provence or Parisien Bonnes Herbes ((from Penzeys online). Definitely going to try it this weekend!
Omg I love all butter!!! Lol 😂
Cambozola's one of my faves!
I love using my dad's compound butter he makes for steaks on my veggies. Chefs kiss this Video helps me because he does his different Everytime so now I have a more solid benchmark to work with to make my own.
Yum! It's only 9am and I am ready for this supper!!
Me: Chef Frank, What is a compound butter? LOL..
2 seconds later
Frank: But Chef Frank, What is compound butter?
(That was freaky)
OK, I want Frank's cutting board. It's so beautiful!
As a child I made raspberry butter. By just whisking cream for ages (with a fork) and then adding fresh picked raspberries.
Chef Frank, this is brilliant idea! Thank you for sharing!
Eyeballin that pepper cannon 👀
Excellent video! 👍
I grow all of the alliums...garlic, onions, shallots, chives, as well as culinary herbs all around my yard. So I make all sorts of compound butters & usually have at least 4-5 different logs in my freezer. That sheet pan trick is pretty cool. From now on my logs won't be so lumpy.
Ooh yummy. Rosemary butter would be my go-to. Straight onto potatoes.
My favorite sauce for any meat, ❤️. Thanks for letting everyone in on the secret, Frank.
my grandmother made garlic butter and it was so good
Thank you Frank for making simple and versatile recipies, so we can go crazy with the ingredients.
Thanks chef frank keep up the good work
My go to is a sautéed garlic and shallot compound butter that pretty much can be used on anything and if I use enough olive oil its a stay soft spread that makes perfect garlic toast.
Appreciate your channel chef Frank! I’ve used a few recipes already and they came out amazing. TY!
I will definitely try this out.
❤
Mmmmmmm butter makes everything taste amazing!
💗❤️🧡💛💚💙💜🖤🤍🤎
PS: I’ll bring the bread and wine!
Superb video, this is the first time I've seen one on compound butters. And nice to see that you have an apt sponsor for this one.
I always have compound butter in my freezer. I always freeze my butter just because the pieces are exceedingly large in Germany and I don't need so much before it gets spoiled. I usually have any kind of herb compound butters, garlic, ramson and salt & pepper. I never tried sweet ones but you made me curious now :D Thank you!
That's what you need... some grill videos!!
Soon
Oh yum; I’ve got some ideas swirling around. Also, your sheet pan for is so clean!
Delicious!!
might actually try this soon! thank you!
(that thing with the tray was brilliant)
I hate the cravings I have after I watch your show. Now I have to make one myself hahaha
Omg my heart hurts just looking at that butter on the steak lol so tasty though, I’m sure 🤤
It really is funny. I learned to make compound butter in culinary school as well, and they are super easy to make... but I never make them at home, and I don't know why.
Anyone else need Chef Frank to do a series on cheeses and what you can pair it with?
that cheese butter looked so good
Eres un Crack , saludos desde Yucatan Mexico
You’re great, I’m really glad to see your techniques
Thank you for sharing, Chef Proto
Man would I love to learn how to up my cooking game from chef frank. Thankfully I found his youtube channel!
I am literally salivating... can't wait to try this! The only reason I would take the rind off while making this would be because I couldn't resist eating it ;p
I make compound butters to jazz up my dishes. Your Black Label butter sounds divine. I hope that I can find it here in Ohio because I love a good bleu cheese!
I am going to use that rolling technique for cookie dough that gets chilled before slicing. Is it weird that it never occurred to me to cut parchment with a knife instead of scissors?
Chef, I have been making compound butter to cook my spatchcock chicken... wonder where I got that idea?? Love it!
Have been wanting to make compound butters but have been too lazy to try. But I love blue cheese so this will get me off my butt. Thanks, Chef Frank!
I can wait to do this on my steak or any dish (Not all).
Chef Frank: "... and they're really super simple. Everyone thinks because we give it a fancy name it's something fancy... it isn't..."
1 minute later...
Chef Frank introduces some super fancy cheese I've never heard of.
Me: "Come on!" >_
In fairness, the point is that compound butters can use almost any ingredient you want for them. It's just that he used a fancy ingredient for his. :P
Chef Frank! I'm planning on making your pancake recipe this weekend. I bet cinnamon butter would taste really good with them. Could you add fruit to compound butters? Maybe blueberries? Thank you!
You can add anything you want to compound butters. Blueberry would probably be great on pancakes! I'd mush up the fruit though so that the flavor spreads through all the butter instead of being in big chunks.
@@chriswhinery925 Thx for your tips! Now the inspiration begins. :-)
Absolutely. Cinnamon butter sounds delish
Chef Frank, could you use a stretch foil instead of parchment paper for molding the butter?
i mean, u could not form it that good with plastic but yeah :D
You could
@@ProtoCookswithChefFrank thank you for the respond, i appreciate it❤️
Chef Frank - do you also use this technique to prepare butter for garlic bread?
Yes
Hi Chef, I’m a relatively new subscriber to your channel and I was wondering what culinary school you attended? I’ve been cooking for about 35 years now but never got the chance to go to a culinary school. I feel like I missed out on a lot of learning by not going, but it is what it is. Thanks for another great episode.
The Culinary Institute of America in Hyde Park NY
How about compound duck fat or beef tallow?
I haven’t tried it but sure it would be tasty
- I recommend crushing the cooked garlic with a metal fork, much easier to do than a spoon, and less wasted garlic than a food processor....
- the (no matter how you slice it) was good, but add more jokes please, I like your sense of humour.
5:56 🤯
The finest food porn on UA-cam.
If black pepper isn't usually used in Hotel Butter, is it replaced with white pepper or just omitted entirely?
I think that if tou just add more garlic, this butter becomes a amazing garlic bread stuffing.
does it have to be lemon juice vs lemon zest?
It doesn't have to be anything my friend, you're making food, not TNT, nothing is going to explode if you mix the wrong thing in. Use what you like the taste of.
@@chriswhinery925 i was wondering due to the additional liquid content being important in molding it or making it easier to mix maybe even flavor.
I used both. You can use whatever you want.
How come we can ask you what a compound butter is, but have to ask ourselves about triple cream cheese? C'mon Frank! I don't have that kind of information! Lol! Looks good, even though I'm not a blue cheese guy. Only Black Label that suits me is a nice cold Carling! Wait, can I make beer butter? #TimeToTaste
Great way to predict what I was thinking… what is compound butter and how to use it lol
Was watching ur old hotdog video that hotdog took two days to make🤣🤣
I've heard of "Compound X" but compound butter sounds more dangerous, tbh
It seems like your rolling the butter technique and a sushi rolling technique aren't that dissimilar. I wonder... could you roll sushi in parchment like this, rather than using the traditional bamboo mat (and maybe plastic wrap?)
≋p≋r≋o≋m≋o≋s≋m ✋
I used to love your videos for their authenticity but they are starting to feel like a giant commercial for your sponsors. Kind of bummed.