On Sun, 02 May 2010 07:31:59 -0400, Michael Horowitz
> wrote:

>Gonna try a hollandaise.
>recipies vary whether to use clarified of unclarified butter.
>pros/cons? - Mike

I am too Michael. The recipe I am going to use is from the Silver
Palate Cookbook.
I calls for melted butter, not clarified, but here's what it says when
the butter is to be added to the eggs, "Incorporate all the butter,
but leave the milky residue behind"
Sounds to me like you should use clarified or just be real careful
when whisking it into the eggs.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 04/30/10