BUTTER CUBE RECIPES

Steps:

• material:
  Milk: 140 grams, whipped cream: 100 grams, coconut milk: 60 grams, fine sugar: 35 grams, isinglass powder: 10 grams, cold water: 40 grams, coconut milk: appropriate amount
• Put a piece of plastic wrap in the container for later use
• Soak the isinglass powder in cold water to dissolve and set aside
• Milk, whipped cream, coconut milk and sugar are stirred together in insulated water until the sugar melts
• Soak the dissolved fish gelatin powder in heat insulation and dissolve in the water and pour it into the coconut milk cream mixture and mix well
• Stir well and pour it into a container and put it in the refrigerator to freeze for 1 hour, and it will solidify.
• After solidification, take it out and cut into squares, wrap it with coconut paste and serve

Steps:

• 1.

  Choose firm, fresh herbs, from the store or your own garden; such as: thyme, rosemary, oregano, basil, or sage. Remove the stems and discard; chop the herbs as desired.

• 2.

  Pack the wells of ice cube trays about 2/3 full of herbs. If desired, you can mix up the herbs; think about freezing sage, thyme, and rosemary together and use to roast whole chickens, sweet potatoes or root vegetables.

• 3.

  Pour extra-virgin olive oil or melted unsalted butter over the herbs. Cover lightly with plastic wrap and freeze overnight.

• 4.

  Remove the frozen cubes and store in freezer containers or small bags. Be sure to label each container or bag with the type of herb and oil inside.

• 5.

  The frozen cubes can be tossed into your favorite pasta sauce, used as a base for soups when sautéing onions or used to sauté fresh vegetables, chicken or pork.