Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

pastrygirl

Have you ever had a buttery?

Recommended Posts

I was thinking "have I ever had a buttery what?"... :D ...and then I saw that it's not a buttery anything, it's just a buttery. So nope, never had a buttery. 

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

The recipes I have in my older baking books are all made with a mixture of butter and lard (or just lard), and minimal or no sugar. One describes the dough as similar to a croissant but a different shape. The proportion of fat to flour is high in all of the recipes I could find.

 

 

 

 

 

Share this post


Link to post
Share on other sites

Serious Eats recipe

 

Uses some of the techniques one might associate with croissants but includes sugar. Intriguing. 

 

I also ran across a recipe by the Hairy Bikers which suggested serving them with jam?


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Someone should make them and report back.

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, ElsieD said:

Someone should make them and report back.

Someone?😂😂😂😂

  • Haha 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
46 minutes ago, Anna N said:

Someone?😂😂😂😂


I enthusiastically searched a few recipes just to see what I would be getting into because I don't have a whole lot planned for today unless the rain moves out. And then I saw that I would be laminating dough and decided to file it away for fall or winter... or not at all. :D

  • Like 1
  • Haha 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

As it happened, today we went to the Ottawa Farmer's market and someone had a stall selling bread and various yeast based pastries.  And guess what - one of the items was a Scottish buttery.  Pictures below.  The last picture is a close-up of it as it sits on my counter.  They are very light.  This fellow says he used 4 parts butter to 1 of lard.  The only reason he uses lard is for flakiness.  He says back in Scotland they sell for 25 cents.  We also bought a cinnamon bun and a kouign aman.  Next time I plan on buying one of each of his buns, except for marzipan.  Much as I like almonds, marzipan is nasty.  

20180617_114636.jpg

20180617_114341_resized.jpg

 

20180617_153601.jpg


Edited by ElsieD (log)
  • Like 10

Share this post


Link to post
Share on other sites

 Quite an amazing coincidence.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
56 minutes ago, Anna N said:

 Quite an amazing coincidence.

 

Isn't it just.  I had never heard of them until this morning.  I read the recipe from Serious Eats which you linked to and thought, "I could try that" (sometime).  A bit later  we went to this particular market location for this first time in a couple of years and low and behold, there were the butteries.  Butterys?  I've wrapped it up and put it in the freezer and plan on making a shrimp salad sandwich with it later this week.. Should be good.  This market has improved a lot as there were many prepared foods for sale - momos with spicy tahini sauce (we had some  delicious), alfajores, arepas, and bimibap to name a few.  I think I'll be going back before another couple of years passes.

  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites

@ElsieD that's so cool that you just happened to find them out in the wild!  And that @liuzhou ate them as a child; I knew someone here would have heard of them

 

The only other pastry that I think of as Scottish is shortbread, also heavy on the butter... I guess they must have some good butter over there ;)  I've never been to the UK, will have to see for myself someday.

  • Like 1

Share this post


Link to post
Share on other sites
On 6/18/2018 at 12:14 AM, pastrygirl said:

@ElsieD that's so cool that you just happened to find them out in the wild!  And that @liuzhou ate them as a child; I knew someone here would have heard of them

 

The only other pastry that I think of as Scottish is shortbread, also heavy on the butter... I guess they must have some good butter over there ;)  I've never been to the UK, will have to see for myself someday.

 

If you haven't had a Scottish potato scone, you're missing out ;)

 

  • Thanks 1

Share this post


Link to post
Share on other sites
Just now, liuzhou said:

 

I'm Scottish. but always thought they were Irish.

 

They do have them in Ireland, but I think they're called farls over there.

Share this post


Link to post
Share on other sites
3 minutes ago, jmacnaughtan said:

 

They do have them in Ireland, but I think they're called farls over there.

 

Although there are potato farls, they are not the same as potato scones. And there are many types of farls.

 

Anyway, nothing to do with butteries.

Share this post


Link to post
Share on other sites

That doesn't look anything like the one I bought or what I imagine the recipe from Serious Eats to look like.  Interesting.

  • Like 1

Share this post


Link to post
Share on other sites

Now I'm intrigued by the notion of making potato scones, which sound much like the potato cakes I grew up eating, and still make when I have leftover mashed potatoes. But they're just round.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites
1 hour ago, ElsieD said:

That doesn't look anything like the one I bought or what I imagine the recipe from Serious Eats to look like.  Interesting.

 

They look surprisingly ... rustic 😂  But I'd still eat one!

 

 

Share this post


Link to post
Share on other sites
8 minutes ago, pastrygirl said:

 

They look surprisingly ... rustic 😂  But I'd still eat one!

 

 

They weren’t meant to be delicate. They were meant to go on sea voyages. :D

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Sounds like it would beat hardtack hands down.  A drizzle of lemon would take care of that pesky scurvy too!

  • Haha 1

Share this post


Link to post
Share on other sites
32 minutes ago, liuzhou said:

 

Just how I (wistfully) remember them.

 

Are the butteries you remember eating flat like that?  Is there no yeast in them?

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By Jaymes
      Red Velvet Cake
      It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs.
      2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting:
      1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake
      Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done
      Frosting
      Cream well, then frost well-cooled cake. 
      Keywords: Dessert, Cake
      ( RG466 )
    • By pastrygirl
      What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours?  Assume no eggs, just butter, sugar, and flour.... 
       
      It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂
       
      (This is not my doing, I have a renter in my kitchen.)
       
       
    • By Pastrypastmidnight
      So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however. 
       
      I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...