Just thought I would offer a twist to adding more butter to the diet to boost the fat we’re taking in.
Lots of people talk about using butter just as it is. And that’s fine. But if you want something different, brown it or “burn it” as some people say.
We had some salmon steaks this evening for supper. I decided to go ahead and fry them in butter instead of oil. I got a little extra butter in the pan, though, and was able to really do some serious frying of that salmon steak. (I actually probably overcooked them just a little. They were still good.)
But when I took the salmon out of the pan, there was a nice amount of browned butter left in the pan. I decided that would not go to waste so I put it in a little dish on the table. We had some green beans for our veggie and I figured, why not? I put about half of the browned butter from out of the pan onto my green beans and had a taste. WOW!!! Awesome flavor!! My dear wife saw the expression on my face and I never got any more of it… this time.
I used to like browned butter over carrots. But it goes well over other things, too. I’ll bet it would be awesome on brussels sprouts. Gonna be playing with it more in days to come.