"l, not -l" > wrote in message
...
>
> On 29-Aug-2012, George M. Middius > wrote:
>
>> BTW, I never bother clarifying butter for pan-frying. I just mix half
>> butter and half oil. You get more butter flavor than from clarified,
>> and you succeed in raising the smoke point.
>
> And the flavor of browned butter is pretty tasty; one of my favorite pasta
> dishes is spaghetti with browned butter and grated cheese.

Do they do that in Italian cuisine, or is that more German?


W. Pooh (AKA Winnie P.)