Stop all that pointless clarifying!
ImStillMags wrote:
> > The only earthly reason to clarify butter is for pan-frying. If you're
> > making a sauce or a dip, try emulsifying the butter. You'll need some
> > acid, such as lemon juice or vinegar or wine. What you do is reduce
> > the acid with the flavorings, then beat in the butter gradually. The
> > French have done this for centuries and they got it exactly right.
> >
> > For artichokes: straight-up lemon butter. For fish: beurre blanc or
> > beurre noisette. For meat: garlic butter based on white wine.
> >
> > Now stop all that pointless clarifying and do some proper cooking!
> >
> > 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.
>
> well......there's a difference in plain clarified butter and ghee.
> I make ghee. The slow cooking process results in a lightly nutty
> flavor which I like a lot. I use ghee for some things and regular
> butter for everything else.
>
> I agree with you that the French methodology works best for a lot of
> things but I still like ghee for Indian dishes.
Where do you keep your yak?
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