This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much.
Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way.
Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way.
155 K 3.8/5 (70 reviews)
1 min.
Easy
1 dish
1 IngredientLast modified on: February 21th 2011
For 1 dish, you will need:
- 1
1 knob butter - Total weight: 10 grams
Times for this recipe
Preparation: 1 min.
Step by step recipe
Stage 1 - ⌛ 1 min.
Remove butter from wrapper, and put in a dish. Use the butter paper to rub inside the dish or mould.
Usually, there is enough butter still on the paper so you shouldn't need to add any more.
After use, wrap butter in its paper again.
Usually, there is enough butter still on the paper so you shouldn't need to add any more.
After use, wrap butter in its paper again.
Source: Home made.
How much will it cost?
- For 1 dish : 0.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Bechamel sauce, Oatmeal and apple cookies, Beurre d'escargot, Lille style chicken, Red rice pannequets, ... See them all 485
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to. August 3rd 2012138 K4.3 10 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011147 K5 2 min.
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve. February 21th 2011257 K4.1 40 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010463 K3.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.