Budget101 Discussion List Archives Tips-n-Tricks Tip for butter molds please….

Viewing 11 reply threads
  • Author
    Posts
    • #272108

      I haveing to do some butter molds for work. Well I have never did these before. So my problem is trying to get the butter out of the mold.

      I set the mold in a dish of water to release the butter from the mold. But it won’t come out without melting every where. Does anyone have any idea on how to do this and still get a nice mold?

      I’ve looked on the internet, but didn’t have much luck, other than what I was doing. Just thought that I would ask, maybe someone on here might know something about it. Thanks for you help on this.

    • #418840

      Did you spray the molds first with cooking spray?
      I have found that if you spray the mold first it helps.
      I have also put them in the freezer then use room temperature water to help them pop out.
      Not sure if this will help our not.
      Good luck 🙂

    • #418842

      Are your molds made of silicone? If they are:

      spray cooking spray in the molds before you pour in the liquid butter

      Do not leave the mold sit in the hot water, just briefly dip the bottom of the molds in a pan of hot water.

      Hope this helps. Thanks; Virginia

    • #418847

      Hope you can get it figured out! I make tons of butter but never used butter molds but have seen them for sale.

    • #418861

      I’ve used different types of molds
      And I always spray my molds, then fill and cover (with saran wrap), and then put them in the freezer for 1 to 2 hours and unmold them like Virginia stated

      Quote:
      do not leave the mold sit in the hot water, just briefly dip the bottom of the molds in a pan of “hot water”.

      these are really nice for any special luncheon or dinner party. gives the table a special added touch.

    • #418862

      I didn’t use cooking spray, but did wonder if I should have or not. No they aren’t silicone, but kinda wish they were. It might be easier if they were.

      I’m just spreading the softened butter in the mold, placing in the freezer and then dipped it in the warm water. Maybe I’m leaving it in the water for to long. I’ll try it by just dipping it briefly and see if that might be better.

      Thank you everyone for your help.

      It’s for a banquet on Thursday night, I just wanted to make sure that they came out looking nice. Since it’s my first time making them, I had to make sure I was doing it right. Also making stuffed chicken breast with creamed mushroom sauce.

      That part I can do.

    • #418872

      Good luck Tonia, the stuffed chicken breast with creamed mushroom sauce sounds wonderful!!

    • #418875

      Tonia,
      I hope everything turns out for you. Maybe with a little more practice today you’ll have it down pat by tomorrow. If you get a couple nice ones today you can always wrap those up for tomorrow, and have them ready to go.

      Stuffed Chicken Breast sounds soo good. I haven’t had that in some time.

    • #418903

      it was my job to set up butter molds or make the curls (as a kid I thought everyone did this – till I babysat at 9 yrs old).

      Anyway using the plastic molds you have to have the butter slightly softened .. usually I was making flavored butters (which meant they had been beat up with herbs) .. you have to really pack the heck out of the molds, really push into all the cavities etc ..

      freeze solid – put in the far back of the freezer .. you should not be able to push fingers into the butter .. I just popped them out, I never had to dip except for one mold (a rose – the petals were super detailed) ..

      if its acting up its not cold enough .. if you are doing a lot at a time you only pull out a few at a time – twist like you do ice cubes ..

      Back then we didn’t have spray oils so have no knowledge of them

      I want a butter curler like I had back then lol ..

      for fussy molds pack in a bit of extra butter, then twist the mold and use the knife flat on the butter excess to help pop it out .. i used to have the griddle on and lay it flat on it for a quicky smoothout .. (my mom never figured out how i got it out without a knife mark lol)

      ria

    • #418914

      Thank you everyone for you tips and help on this. Hslinks, thank for more tips, I’ll will keep them in mind for sure. Actually did the twisting thing today, without the water, and they just popped right out.

      I was so happy to see them pop out like they did. You would think that being a cook I would have made butter molds before. Such a simple little thing was really giving me a hard time yesterday, or I was making it harder than it was.

      I’m used to cooking the main course not playing with butter……lol. I’m so glad that I came on here an ask for some help. All of you are great, thank you so much.

      Now the only thing I have left to do tomorrow is making the rolls, make the stuffing, and then stuff that in the chicken. While the chicken is cooking, I can make my mushroom cream gravey. Hopefully everything will just fall into place from there.

    • #418940

      Are you fluting the mushroom caps? for garnish? My kids always thought it was neat when I did designs in the mushrooms lol

      fyi: when the mushrooms go on sale i cook them up and make stock – then put the mushroom stock in ice cube trays and double bag them for later use.

      ria

    • #418998
      hslinks;114054 wrote:
      Are you fluting the mushroom caps? for garnish? My kids always thought it was neat when I did designs in the mushrooms lol

      fyi: when the mushrooms go on sale i cook them up and make stock – then put the mushroom stock in ice cube trays and double bag them for later use.

      ria

      that is a great idea to do. but no we didn’t do that, we just sliced them so they could be cooked with onion. it smelled amazing, and tasted even better than it smelled………everything turned out beautifully.

      thank you again to everyone that helped with the tips. i can also count on my family here, your all great!!!

Viewing 11 reply threads
  • You must be logged in to reply to this topic.

Budget101 Discussion List Archives Tips-n-Tricks Tip for butter molds please….