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Infused Butter?

I've made infused butter but wasn't sure how it would be with the peppers. I know if you want to kill heat when you eat a pod you eat a dairy product. Wasn't sure how dairy would be with heat.
 
I have never made it with hot peppers ( will have to try it later this year) , I believe that yes it would make the heat a bit less intense because of how milk works on capsaicin.  You would still get the flavor, and depending on the ratio you could still get a good burn I imagine.
 
I think I'm gonna try to make it tonight. I have some dried pods. I will put it in a crick pot over night. Just will be tough to figure out how much to use to still have heat.
 
Dave - The butter will definitely tame the heat, but only to a certain degree. Depending on peppers, it could still be insanely hot. A glass of milk with a Bhut is little relief. Also I wouldn't put it in a crock pot, read the link I sent. I would grind the dried pods and let them bloom in a little hot olive oil on the stove, garlic or shallot would be a nice addition. Then lightly blend that in the processor and let cool. While cooling I would whip some softened butter and incorporate the cooled oil into the butter. Role into a log and chill in the fridge. The reason to do it this way is that once the butter separates you can't really mix it back together very well.
 
JohnsMyName said:
Are you asking about infusing butter with hot peppers?
 
if so I think you are over thinking this. Look at a recipe for any compound butter and sub in the ingredients you want.
 
ETA: Good old AB!   HERE
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I have all the fresh herbs in my garden so I will give this a try over the holidays. Thanks !
 
Compound butter's are wonderful, I mean come on who doesn't like flavored butter!  :party:
 
Fresh herbs are delightful, but you can do many other things too like maple butter, or shallot, or garlic, or cinnamon, use your imagination!
 
JohnsMyName said:
Compound butter's are wonderful, I mean come on who doesn't like flavored butter!  :party:
 
Fresh herbs are delightful, but you can do many other things too like maple butter, or shallot, or garlic, or cinnamon, use your imagination!
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I have thyme, oregano, rosemary,basil,garlic and chives growing in my garden. Well the garlic was harvested in spring and I just planted another 100 cloves for next season. So I'm planning to use those ingredients to make my first batch of that yummy butter.
 
Did it with red habs last year.  I looked up a recipe for cannabis butter.  First try I strained out the solids.  Butter was hot but didnt have much of that hab flavor.  Second try, chopped ultra fine and left solids in.  Much more flavor.  I -think- the hot in a pepper is oil soluble but many of the other flavors are not. 

I want to do it with yellow peppers so I can screw with people.
 
Dave - Butter melts at 98.6°F. Once melted the milk solids will separate from the oil. When you use the crock pot does this not happen? Do you periodically whisk it while it's cooling?

ajdrew - Haha, nice idea! Russian Roulette with poppers and super hots is fun too :).
 
Alynne said:
Shishito?
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Yes that's the one!

The one hot one isn't that hot though I don't think. I was thinking more a big plate of jalepeno poppers and inject one with super hot sauce or even a drop of SL's Pure Evil. :)
 
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