nancree wrote:
> 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.

You didn't make clarified butter, in fact you made nothing... all you
did was melt butter and then let it cool... big friggin' deal, any low
IQ asshole could do that. You were supposed to pour off the melted
butter fat and leave the milk solids and water at the bottom of the
container.

> 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.

You obviously did more than chill it, you froze it... of course frozen
butter gets rock hard... dumkoff!

> 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?

Why would you wnat to store clarified butter, there is no reason too,
nor is storing clarified butter a smart thing... it will absorb foul
odors and become indistinguishable from a filthy fat WOP *******. <G>

Ahahahahahahahahahahahahahahahaha. . . .