>a pound of butter
>1 stick
For wing sauce? are my fellow americans doing shit like this all the time? wtf
also food webm thread.
>>7885057
a pound of butter is four sticks, right?
I read somewhere that a recipe needs at the very least one pound of butter to be considered american cuisine.
>>7885065
lol thats crazy. i use a tablespoon max in my sauce.
>>7885057
tubed garlick !
:(
>>7885079
Yeah well, no wonder your country is so irrelevant with your low energy recipes.
>tubed garlic
what the fuck is that shit
>>7885063
>a pound of butter is four sticks, right?
You are correct
I've never seen worcestershire sauce added, the peppers I assume are just for flavor and are taken out after it simmers, and I've never used tubed garlic, and assume it's some sort of housewife thing. Garlic isn't a standard addition, but I don't see any problem with adding it.
My real problem is that Buffalo sauce is an emulsification, not something where you throw everything in a pot and stir it around.
The recipe we used at a wing place I worked at was melt 2 pounds butter with 2 cups white wine (boxed Chablis - the wine was a little controversial, but I liked the flavor it added). With a burr mixer slowly add the melted butter/wine to two gallons of Franks. It had a great color and velvety texture and didn't break.
https://youtu.be/_u8ZKKzJ1xI
She's making spicy garlic hot wings and not buffalo wings per se but of course buffalo is the inspiration. I've seriously never seen tubed garlic in my life.
I try to add at least a pound of butter to all my recipes. Makes your arteries all slick so the blood flows easier
Every time I've used butter in hot wings, it's been disgusting. I don't know who came up with this stupid shit, but it's wrong. I haven't made wings in a while, but the next time I do, I'm going to test adding in a caramelizing agent to the sauce like some honey or straight up sugar.
>>7885065
i hate this meme. butter, and deep frying, are used just as much or more in thin countries. americans don't even know what "butter" is. go to most restaurants, you're not getting butter.
>>7885057
Most buffalo sauce is half frank's red hot half butter
The more you know ;)
>>7887048
I used to work at a pub who's wing sauce that won a local competition was literally franks red hot with crushed red pepper and Cayenne in it.
>>7885157
buffalo sauce is made that way, not my taste but still no big deal
ever ate hollandaise?
>>7887187
>local competition
found the problem right there
