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Okay, I'm Joslyn and today we're going to make some garlic butter that we're
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going to put on steaks later and my son Caleb is kind of the best at fixing up
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different things like spices and rubs and all sorts of cool stuff so I asked
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him to help me with this. This is something I often give to him as I'm
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cooking other things I'll ask him to make this. So you want to talk about what
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we have here. Okay, we have unsalted butter and three cloves of garlic chives eating salted
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butter. So this butter, it amounts to half a cup. And this butter, actually, Caleb made this the
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other day from heavy whipping cream. He did it all himself. And he chose not to salt it. I just
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happen to have salted butter. You can do salted butter or un, it's completely up to you. So
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So, you want to start making this? How do we do it? So, we're going to put this in here
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Yep. All of it? Yep. We're going to put all the butter in the pan, and we're going to melt it
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You don't have to do this. You could whip it if you'd like. But we're going to, today we're just going to melt it because it's easier for the end result that we are looking for
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Yeah? And I'll throw that away for you. All right. You want to handle your other stuff Yes So Caleb knows that the best way to clean garlic is to turn it over and smash it
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Always keep your fingers up, right? Mm-hmm. We don't want to lose those, right? They're important
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Sort of. Sort of? Okay. So now what are you going to do? We're going to mince the garlic. Child did you just run
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your knife, the blade of your knife over the cutting board? Never do that. Scrape things
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with the back of your knife and you know that. Alright, go do your thing. Fingers up. Then
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Then how am I supposed to mince it? How do you do it
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That's how I do it. Just put your fingers up front. Okay
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I usually try to hold it. No, don't hold it. Get those fingers up
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There you go. So when you're trying to mince garlic or anything else for that matter, it helps if your chef's
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knife has kind of got a curve in the blade so you can rock it back and forth
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And just make sure that your fingers are upright. Okay while he mincing I going to go melt our butter real quick on the stove
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So Caleb has minced the garlic really well and I have melted the butter and all we're
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going to do now is add the garlic and the chives to the butter
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I'm going to do that for me, please. Thank you. Good. All right
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Okay. Use this. All of it, right? Yes. These and thanks. All right
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So now we've got this all ready to go. So we are going to just give this a good stir
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And can you smell it? I think I can already smell the garlic and the onion
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Yeah. Yeah, it smells good. So all I'm going to do now is just spoon this, make sure there's a good glop of garlic and chives in every little container
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This is just like a little egg crate type thing that I found at my local grocery store and I found that it useful for making individual butter packs and it also really useful for cooking um caracoish what caracoish escargot
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yeah um we are big fans this this household really likes snails so um this is a really good little
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way to to cook our snails so we're just going to throw this in and then we're going to stick this
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in the refrigerator because I've got a little bit of time before people are going to eat
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If I was in a hurry, you can always throw this into the freezer
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We did that the other night, didn't we? Yeah. We froze it. And actually, when you freeze it, it pops out really fast
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It's easy to just take a spoon and pop it right out of there. All right
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Does that look good? Yeah. Yeah. All right. Thanks for helping, dude
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All right. Thank you for watching. I hope that you guys enjoy this and we'll show a little clip at the end of this beautiful
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butter pat melting on our steaks that are hopefully wonderfully prepared by daddy
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Yeah? Okay. Bye. So our butter is all finished and it's been in the fridge for about an hour and we're just
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going to slide it right on to that beautiful piece of meat and let it melt. Good
