Dee Randall wrote:
> "nancree" > wrote in message
> oups.com...
>
>>I have just read the thread about clarified butter, but none of it
>>answered what puzzles me about it. I have made clarified butter twice.
>>Both times in small a small quantity {1/4 or 1/2 pound). It worked
>>fine, I skimmed off the foam and the clear clarified butter remained.
>>But when I poured it into a small bowl to chill and store, it got very,
>>very hard. So hard that you couldn't scoop it out of the dish at all.
>>Not even with a sharp spoon, or knife.
>>It as hard as the porcelain dish was. The second time, I poured it
>>into a small dish with sloping sides, thinking that I could slide a
>>small knife down along the side and loosed the butter. No luck--it
>>would have broken the dish. Letting it come to room temperature wasn't
>>much better.
>> Surely someone else has had this experience. How do you store and
>>use clarified butter after you have made it? I would appreciate any
>>comments.
>>TIA Nancree
>
>
> 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?
> Dee Dee
>
>
Plasic ice trays come to mind.
|