Bob Terwilliger wrote:
> Dee wrote:
>
>
>>As I mentioned in my previous email, my bought butter labeled 'ghee' was
>>this way, and there was no way that I would microwave the whole 8oz-1# to
>>get out a spoonful. When I was able to remove some, it disgusted DH
>>anyway, so out it went.
>>But my thinking cap goes on, and this thought arrives:
>>I suppose after making it, one could contain it in small measured amounts,
>>then microwave it as needed. But what? would be the container? I don't
>>think one would want to measure out more than 1/4 cup (4 T) for use, would
>>you?
>
>
> Why not use ice cube trays to chill them, then when they're solidified, just
> put them into freezer bags?+
>
> (Fact is, though, I've never encountered ghee or clarified butter which was
> NEARLY as hard as you've described. If I did, I'd be inclined to go after
> it with an ice pick to extract whatever small amount I needed at the time.)
>
> Bob
>
>

I did the ice cube tray thing the last time I made clarified butter; it
worked pretty well (better than my attempt to store it in a glass jar,
at least :> )

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß