Ina Garten uses so much butter

[Anonymous]

I find Ina is more into "high quality olive oil" than butter.

[Anonymous]

If that amount of fat bothers you, and it not being the 1990s and much of that “science” having been invalidated, I’m not sure why it would, don’t use as much. It’s not a baked good so the chemistry doesn’t rest on it as closely.

I have used and liked a few Ina Garten recipes and I agree with the pp who says she’s more oil than butter; accurate. She has a lemon, cream and arugula (and I think tomatoes but, as I dislike raw tomatoes, I just left them out) and arugula pasta that’s amazing, but all that fat is cream.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:And you wonder why she’s so big. Her recipes are delicious though.

Was the fat shaming really necessary?

She is a talented, successful businesswoman.

A talented, successful businesswoman that has made a fortunate pushing unhealthy, artery-clogging meals.

Her mission wasn’t creating health food. She was a caterer. She created recipes to impress guests. Her food was meant to be delicious, not low calorie. Use her recipes for entertaining and eat your broiled fish and roasted vegetables for regular dinners.

[Anonymous]

I love her and her recipes and find that she has a heavy hand with the salt as well. I generally use far less for her recipes and they still taste great.

[Anonymous]

Anonymous wrote:I used an Ina Garten recipe last night and I had to cook the chicken with an entire stick of butter!

Yikes!

And most of it ended up on the bottom of the pan. Bet the chicken was nice and moist, tho.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I usually halve, or even quarter, the amount of butter she calls for in her recipes (baking excepted). Most of the time, they still turn out delicious.

Good to know. Do you substitute something else?

Depending on the recipe, sometimes I'll sub out some of the butter with olive oil. But most of the time I just reduce the amount of butter without subbing anything in for it.

A lot of her recipes also contain liquor or wine. Unless it's absolutely crucial to the dish, like penne alla vodka or coq au vin, I've found most of the time I can omit the alcohol or sub in lemon juice or extra stock and it turns out just fine. I don't have an issue with cooking with liquor, but DH doesn't care for it.

[Anonymous]

Anonymous wrote:Paula Deen had Ina beat in the butter dept.

+1 Butter, mayo and salt.

[Anonymous]

You know what they say

Mo butter, mo better

[Anonymous]

I mean, it wasn’t a surprise to because it was written out in the recipe.

[Anonymous]

Anonymous wrote:And you wonder why she’s so big. Her recipes are delicious though.

I don’t trust a chef that’s rail-thin, personally.

[Anonymous]

Anonymous wrote:And you wonder why she’s so big. Her recipes are delicious though.

I don't think anyone was wondering that.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:And you wonder why she’s so big. Her recipes are delicious though.

Was the fat shaming really necessary?

She is a talented, successful businesswoman.

A talented, successful businesswoman that has made a fortunate pushing unhealthy, artery-clogging meals.

True, but she seems like a lot of fun.

[Anonymous]

Most drips off and then the remaining butter is divided amongst 4-6 servings so it’s really not that much. Relax.

[Anonymous]

Anonymous wrote:Are you seriously that inexperienced that you “have to” follow recipes by the letter? If I read a recipe and think there is too much butter or something, I modify on the fly.

Keep practicing! More experience will help you feel more confident in the kitchen. Good luck!

lol The audacity and condescension is dripping from this post like melted butter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I usually halve, or even quarter, the amount of butter she calls for in her recipes (baking excepted). Most of the time, they still turn out delicious.

Good to know. Do you substitute something else?

NP here. I do this too. I usually use half the amount of butter and half to two-thirds the amount of salt. It works better for my family. We like to eat A LOT. So when my teen boys are consuming half a chicken each, they are not getting triple the days' recommended sodium and saturated fat in 1/3 of a meal.