Keller's Creamery - Tips Techniques

Home :: Our Brands :: Plugrá :: Chefs' Tips :: Tips Techniques

Featured Chef

Plugrá Chefs

Tips & Techniques

Butter Basics

Metric Conversion Chart

Glossary

Our featured chefs share their secrets to make your cooking experiences rewarding and all your recipes a smashing success!

Chef Tips & Techniques

Almond Sablé By Chef Jacquy Pfeiffer

Araguani Chocolate Tart by Chef Nicole Kaplan

Banana Chocolate Strudel By Chef David Boyle

Banana Foster By Chef Jim Coleman

Béarnaise By Chef Dominique Filoni

Black Truffle Compound Butter by Chef David Boyle

Blueberry and Pecan Financier with Warm Blueberries and Cornbread Ice Cream by Chef Nicole Kaplan

Briami (Vegetable Casserole) By Chef George Kyrtatas

Brioche Dough By Chef Jacquy Pfeiffer

Broiled Salmon with Brown Butter and Caper Sabayon By Chef David Cunningham

Burgundy Snail Fricassée with Morel Mushrooms, Pearl Onions, Lardons and Garlic-Parsley Butter by Chef Philippe Bertineau

Butter Difference By Chef Eileen Talanian

Butter Poached Lobster with Fingerling Potatoes, Truffle Vegetables in Chive Butter Sauce By Chef Michael Yeamans

Canele de Bordeaux by Chef Nicole Kaplan

Chocolate Mousse By Lauren Baily

Chocolate-Peanut Butter Cheesecake By Chef Jack McDavid

Clarified Butter By Chef Jim Coleman

Compound Butter By Chef Dominique Filoni

Crispy Herbed Phyllo Napoleon with Wild Mushrooms, Asparagus and Blue Cheese Sauce By Chef Michael Yeamans

Croissant Dough By Chef Jacquy Pfeiffer

Dutch Apple Cake with Currants and Golden Raisins By Chef Aliza Green

Flourless Chocolate Cake By Chef Amy Edelman

Fresh Biscuits topped with fruit By Chef Eileen Talanian

Griddled Turbot with Borgota Farms fennel, Taggiasca Olives, Plugrá® Prosecco Butter Sauce and Salsa Verde Potatoes By Chef Luke Palladino

Grilled Chipotle Rubbed Buffalo Hanger Steak with Plugrá Maitre d'Hotel Butter By Chef David Intonato

Greek Style Roast Leg of Lamb By Chef George Kyrtatas

Herb-Crusted Salmon with Balsamic Sauce By Chef Alison Barshak

Hollandaise Sauce By Chef Jim Coleman

How to Measure Butter By Chef Eileen Talanian

How To Peel Fruits By Chef Eileen Talanian

How To Pick Fruits By Chef Eileen Talanian

Italian Meringue By Chef Jacquy Pfeiffer

Jumbo Asparagus with Brown Butter and a Duck Egg By Aaron Wilson

Lemon Juice By Chef Jim Coleman

Lemon Pound Cake By Chef Jacquy Pfeiffer

Light & Airy Mashed Potatoes By Chef Alison Barshak

New England Clam Bake By Chef David Cunningham

Pan Roasted Filet Mignon with Goat Cheese and Roasted Garlic Butter By Chef Jack McDavid

Pan Seared Dover Sole with a Creamy Plugrá Beurre Blanc By Aaron Wilson

Pan Seared Lobster and Potato Filled Agnolotti with Dill Crème Fraiche by Chef Roberta Adamo

Pan Seared Sea Bass served on a Noodle Cake with Spaghetti Vegetables in a Black Bean Sauce By Chef Benjamin Young

Pine Nut Biscotti By Chef Dominique Filoni

Pistachio Dusted Skate Wing with Plugrá Beurre Noisette By Chef David Intonato

Plugrá Butter Asian Seafood Paella in Red Curry Essence By Chef Joe Poon

Plugrá Butter Saffron Tiger Shrimp with Spinach Nacho Chips By Chef Joe Poon

Prefect Omelet By Chef Alison Barshak

Queen Victoria's Favorite Green Pea Soup with Buttered Croutons By Chef Aliza Green

Raspberry Mango Cake with Italian Buttercream By Chef Kim Cuthbert

Roux By Chef Jim Coleman

Russian Tea Cookies By Chef Amy Edelman

Sautéed Softshell Crab with Asparagus and Hazelnuts and Brown Butter Sauce By Chef Michael Yeamans

Seafood Risotto by Chef Benjamin Young By Chef Benjamin Young

Seared Scallops with Lemon and Jalapeno Beurre Blanc By Chef Jack McDavid

Steamed Prince Edward Island Mussels in a Tomato & Garlic Butter Broth with Pan Fried Croutons By Chef David Cunningham

Summer Corn and Crab Ragu by Chef David Boyle

Sweet Baklava By Chef George Kyrtatas

Torta al Cioccolato By Chef Luke Palladino

Truffled Grissini - Grissini with Prosciutto and White Truffle Butter By Chef Luke Palladino

Twice Baked Upside Down Cheese Soufflé with Parmesan Cream Sauce by Chef Philippe Bertineau

Warm Crab with Kalijira Rice Galette, Beurre Blanc and Micro Green Salad by Chef Philippe Bertineau

Whipping Cream By Chef Eileen Talanian