Salted Butter vs Unsalted Butter: Which to Choose?

Many people wonder what the difference is between salted butter and unsalted butter.  The natural reaction would be to pick salt, right?  Doesn't it add flavor?  Not always so.  


Salt added to butter is simply a preservative.  Salted butter has more water.  Both ingredients make the butter able to last 2-3 times longer in the refrigerator.  But this ability means that salted butter is usually less fresh.


The question is often asked if salted butter can be used in a recipe and then the salt omitted.  Or, how much salt is actually in salted butter?  Since there is no way to measure for sure, and different brands may produce different amounts, this idea is not recommended.  One stick of butter (1/2 cup) can yield 3/4 to 1 teaspoon of salt.  


Many people use salted butter on their toast and only more avid cooks will have both kinds in the refrigerator.  If you do keep both, the rule of thumb would be to use salted butter as a spread and unsalted butter for cooking and baking.


Of course, the decision is ultimately up to the cook.  This is just a guideline.

How to Cook Asparagus

Asparagus is one of my favorite vegetables.  I buy a bundle every time I go to the grocery store.  It's quick any easy to make.  


It can be cooked as a complement to some dishes or with some dishes as I did in my Asparagus & Mozarella Wrapped Chicken recipe.  Delicious!!


There are several other ways to cook it.  Roast in the oven, steam, saute, stir-fry, grill or even frying it can be several options.  I have cooked asparagus all of these ways and I can't say I have disliked any recipe.


Lets start with how to prepare asparagus for cooking.  I prefer the bundles of thin asparagus to the bigger, thicker bundles, but sometimes that is all that is available.  Be sure to thoroughly clean your asparagus under water or using a vegetable cleaner.  The fibrous parts of the asparagus need to be removed.  They are very grainy and hard to chew.  You can cut the pink fibrous ends with cooking shears or using a knife, or you can bend the ends until they pop at the natural breaking point.  Now we are ready to cook.


Roasting:  My favorite way to cook asparagus.  Spray the pan with cooking spray.  I prefer butter flavor or olive oil flavor.  Lay asparagus in the pan and gently toss around to cover.  Sprinkle with salt and pepper.  Add other seasonings to your liking.  I often omit the salt and use garlic salt and parsley flakes instead.


Steaming:  Steaming is probably the second easiest method of cooking   
asparagus.  You can use an asparagus steamer or a regular pot.  I prefer an asparagus steaming pot like the one shown here in this Amazon ad.  It's the perfect height and helps guarantee your asparagus won't bend. Just add water to the bottom and bring to boil.  Insert asparagus tray and steam for about 5 minutes or until tender.

Saute:  Cut asparagus into smaller pieces.  Heat some butter or olive oil in a pan and add the asparagus.  I also add sliced onions, but you can prepare it the way you choose.  Sprinkle with salt, garlic salt or any other seasonings to your taste.  Be careful not to overcook and stir constantly.  


Grill:  In aluminum foil, prepare asparagus the same as when it's sauteed.  Add butter, and seasonings.  Seal and throw on the grill for about 5-10  minutes.    


Fried:  One of the unhealthier  options, but very tasty.  Requires a little more time.  Prepare a liquid batter and a bread crumb mixture.  I use Bisquik for the liquid batter and Panko bread crumbs and regular bread crumbs for the dry batter.  Add salt, pepper and I like to add Tony Chachere for flavor.  The easiest way to prepare the oil for frying is to use an electric skillet if you have one.  Heat vegetable oil to 400 degrees.  Coat asparagus in wet batter then dry batter.  Place in heated oil and cook until golden brown.  Repeat with each piece.


Hope this article helps and now you can enjoy several different ways to cook asparagus.

A Year of Deliciously Different Dinners...

Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
I came across a link for this book on Amazon and I think I am going to buy it.  I would really really like to give it a try.  I would like to take a stab at it when I have submitted most of my recipes for this blog.  I'll see what is involved when I purchase this book.  It would be kind of like Julia & Julia, but with Rachael Ray and Sara.  I may even devote another blog to it...  Anyone want to try it out?  

What's for Dinner Tonight - Part 2

So, I totally dropped the ball on this one.  I will admit, I didn't take pictures when I was finished.  As for the recipe itself...


1.  Cooking it for one hour seemed to be a bit too long.  I would change that to be between 30-45 minutes instead.  Keep an eye on it and when it starts to brown on top, it's probably done.  


2.  The flavored Doritos were a nice touch.  I actually mixed the flavored (Salsa Verde) and regular ones.  Next time I will go with all flavored Doritos.  You could taste the difference.


3.  It seems like the liquid mixture is too much, but it actually bakes quite nicely.  Don't let it fool you into thinking it is too runny.  It will thicken up in the oven.  


4.  Don't skimp on the cheese, but add it to your preference.  This time it wasn't quite as cheesy gooey as I would've liked it to be.


Overall this was a great recipes to try.  I absolutely love this one!!  Aside from the time it takes to boil and dice the chicken, it is a fairly easy recipe.  Serve it with a dollop of sour cream and voila!!  Delicious!!

What's for Dinner Tonight?

Tonight I will be preparing the Sopa Casserole.  I have had it before and it is extremely delicious.  I will be adding my own variations, such as the Velveeta cheese sprinkled throughout the layers.  I will also use some of the flavored Doritos such as Salsa Verde.  Maybe that will give it a little kick.  I hope it comes out ok.  I will have end result pictures posted later.

Tried Something New #1 - Fried Catfish

So, on a regular day I don't eat fish.  It has to be very crispy and very fried for me to eat it.  And it certainly can't taste fishy.  Well, my Dad got me hooked on the fried catfish they make at our church fish frys every year.  It became the ONLY fish I would ever eat.  Naturally, if I don't like something then I won't cook it either.  It doesn't matter if other people like it, I won't cook it.  Well, I decided to do something nice for my hubby and took a stab at frying catfish because he LOVES it.  It was way way easier that making fried chicken. All it took was catfish, Tony Chacheres Fish Fry, 1 egg, some milk, and vegetable oil.  If you want the exact recipe let me know.  I have to say, for someone who never fried catfish in my life, this was amazing!!  The hub was super impressed.  I used a thermometer on the side of the pan so the oil wouldn't get too hot or cool.  The most time consuming part was the actual frying.  This is how it turned out...

Mmm Mmm Good!!