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Basting with pan juices or butter throughout the cooking process helps to keep the turkey moist, while glazing, applied toward the end of cooking, creates a caramelized, flavorful finish.
Start by making a compound butter with apricot jam and herbs to rub all over the turkey breast. The compound butter imparts a wonderfully savory, spicy and slightly sweet flavor while the turkey ...
Coat the turkey with an herby compound butter seasoned with thyme, oregano and paprika to keep the meat juicy. To take it over the top, brush the bird with guava jam before broiling for the ...
Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce. [1] [2] [3] Compound butters can be made or bought. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter.
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The spiced chicken thighs are nestled into the pan with fall veggies and herbs, then finished with a drizzle of balsamic glaze, pomegranate seeds, and extra sage leaves for good measure. Get Ree's ...
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. [1] It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.
Buttercream, made primarily of sugar and butter; Fondant icing, heated water and sugar, sometimes with gelatin-like stabilizers Rolled fondant is rolled out like sugar cookies; a stiffer version can be used like sugar paste for three-dimensional sculptural modeling. Poured fondant is a thin, pourable glaze. Ganache, melted chocolate and cream
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