Miche > wrote:

> I don't think I have ever put stock cubes into gravy. Salt, yeah, but
> not stock cubes (which are just meat-flavouring flavoured salt, anyway).

Maybe not stock cubes, but commercial demi-glace of various kinds (e.g.
Aromont products), Liebig meat extract (3 kg meat per 100 g extract), or
Englert meat or chicken extract (respectively 3 kg meat or 2 kg chicken
per 100 g extract) are used often enough. They all happen to be in the
form of paste but could very well be marketed as stock cubes.

Victor

"Cindi - HappyMamatoThree" > wrote

> One restaurant we visited not to long ago, though the name
> escapes me, offered several butters the ones we tried were all
> delicious. They were horseradish butter, garlic butter, plain
> butter (it was salted), blue cheese butter (This was
> delicious. I need to make this at home.). Much better than
> steak sauce ever thought about being.
>
> Cindi

Ummmmmm the horseradish or blue cheese butter both sound deeeee-
lish!

"Dave Bugg" > wrote in
news:XuNUj.2290$Kf.2223@trndny07:

> sandi wrote:
>> "Cindi - HappyMamatoThree" > wrote
>>
>>> One restaurant we visited not to long ago, though the name
>>> escapes me, offered several butters the ones we tried were all
>>> delicious. They were horseradish butter, garlic butter, plain
>>> butter (it was salted), blue cheese butter (This was
>>> delicious. I need to make this at home.). Much better than
>>> steak sauce ever thought about being.
>>>
>>> Cindi
>>
>> Ummmmmm the horseradish or blue cheese butter both sound deeeee-
>> lish!
>
> What are you? A Rachel Ray groupie? :-)

LOL! I am not a RR groupie. In fact I think I've seen her show a
max of 4 times.

Miche > wrote in
:

> In article > ,
> PeterLucas > wrote:
>
>> But our 'gravy' over here is made with flour put into the pan
>> drippings, with beef/chicken stock cubes and seasonings added, then
>> water.
>>
>> Served in most places, they call it a 'sauce'. Gravy seems to be a
>> 'low brow' term for them.
>
> I don't think I have ever put stock cubes into gravy. Salt, yeah, but
> not stock cubes (which are just meat-flavouring flavoured salt,
> anyway).
>
> Pan juices, water, cornflour, salt, pepper, maybe a bit of rosemary...
> that's it.
>


I used to make all my own gravies (back in the day!!) and even taught a
few women how to make it properly. But now, with the advent of quite a
few *very* lovely prepared sauces/gravies, I rarely do it. It comes down
to a time thing.

We've used the Continental and Gravox range.

http://www.unilever.com.au/ourbrands...oducts/default.
asp?linkid=dropdown


http://www.gravox.com.au/Products/Li...viesAndSauces/


Both sites don't actually show all their products. I use a Caramalised
onion and Garlic (not as often as I'd like too!), Char Grilled Steak,
Beef with Shiraz.

I was sceptical to start with about using them, but they're just as
good, if not better than anything I'd make at home.

*Although*, I did do a Shiraz reduction sauce that everyone wanted more
of....... but it took a lot of fluffing around and about 15mins to do.
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

sandi wrote:
> "Cindi - HappyMamatoThree" > wrote
>
>> One restaurant we visited not to long ago, though the name
>> escapes me, offered several butters the ones we tried were all
>> delicious. They were horseradish butter, garlic butter, plain
>> butter (it was salted), blue cheese butter (This was
>> delicious. I need to make this at home.). Much better than
>> steak sauce ever thought about being.
>>
>> Cindi
>
> Ummmmmm the horseradish or blue cheese butter both sound deeeee-
> lish!

What are you? A Rachel Ray groupie? :-)

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Thu 08 May 2008 05:35:33p, sandi told us...

> "Dave Bugg" > wrote in
> news:XuNUj.2290$Kf.2223@trndny07:
>
>> sandi wrote:
>>> "Cindi - HappyMamatoThree" > wrote
>>>
>>>> One restaurant we visited not to long ago, though the name
>>>> escapes me, offered several butters the ones we tried were all
>>>> delicious. They were horseradish butter, garlic butter, plain
>>>> butter (it was salted), blue cheese butter (This was
>>>> delicious. I need to make this at home.). Much better than
>>>> steak sauce ever thought about being.
>>>>
>>>> Cindi
>>>
>>> Ummmmmm the horseradish or blue cheese butter both sound deeeee-
>>> lish!
>>
>> What are you? A Rachel Ray groupie? :-)
>
> LOL! I am not a RR groupie. In fact I think I've seen her show a
> max of 4 times.
>
>

Anything over 3...you're a groupie! :-)

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 4hrs 50mins
-------------------------------------------
To be, or not to be, those are the
parameters.
-------------------------------------------

Heston Blumenthal of 'The Fat Duck' fame does a combo of low and
slow/searing too.

http://www.youtube.com/watch?v=9NIZ7V_ug-M is part 1 of how he did it.

"Robert Klute" > wrote in message
...
> On Thu, 08 May 2008 19:14:31 GMT, notbob > wrote:
>
>>On 2008-05-08, jmcquown > wrote:
>>
>>> I've never heard of slow cooking a steak then searing it. Sounds odd to
>>> me.
>>
>>Not original. Some tv/celeb cook/chef advocated that approach some years
>>back. Claimed searing meat didn't really seal in juices (I tend to agree)
>>and so was pointless and searing should be done as a finishing step. I
>>don't recall who it was and it didn't seem to garner much attention.
>
> Probably Alton Brown. His recipe for roast beef it the same - cook
> slowing to raise internal temperature, rest while oven is cranked up,
> sear outside for Maillard effect flavor components.

Wayne Boatwright > wrote in
3.184:

> On Thu 08 May 2008 05:35:33p, sandi told us...
>
>> "Dave Bugg" > wrote in
>> news:XuNUj.2290$Kf.2223@trndny07:
>>
>>> sandi wrote:
>>>> "Cindi - HappyMamatoThree" >
>>>> wrote
>>>>
>>>>> One restaurant we visited not to long ago, though the name
>>>>> escapes me, offered several butters the ones we tried were
>>>>> all delicious. They were horseradish butter, garlic
>>>>> butter, plain butter (it was salted), blue cheese butter
>>>>> (This was delicious. I need to make this at home.). Much
>>>>> better than steak sauce ever thought about being.
>>>>>
>>>>> Cindi
>>>>
>>>> Ummmmmm the horseradish or blue cheese butter both sound
>>>> deeeee- lish!
>>>
>>> What are you? A Rachel Ray groupie? :-)
>>
>> LOL! I am not a RR groupie. In fact I think I've seen her
>> show a max of 4 times.

>
> Anything over 3...you're a groupie! :-)

DRATS!!!!!!!!!!!!
<hangs head in shame>

On May 8, 6:04*am, ChattyCathy > wrote:
> On Thu, 08 May 2008 04:08:41 -0500, Andy wrote:
> > jmcquown said...
>
> >> Sheesh, if we aren't old enough to deal with cussing, we don't belong on
> >> usenet.
>
> >> Here's how to do a pan seared steak. *I prefer NY strip but whatever!
>
> >>http://www.youtube.com/watch?v=_VjmHaCJUSA
>
> >> Jill
>
> > Jill,
>
> > He failed when he put rosemary on the steak. Doesn't belong, imho.
>
> I'm with you on this one, Andy. I don't like rosemary on a ribeye steak
> either. It can be great with lamb or chicken, but on steak - nah. (I am
> sure 20 billion others will disagree with us tho'). <lol>

I agree with Andy and Cathy.
I just planted some rosemary. It's the only herb I grow. With
others, I'm OK with dried, but there is no substitute for fresh
rosemary. It's also nice on pork, but keep it the heck away from my
beef steak.
>
> Do I smell a survey here? <veg>
>
> --
> Cheers
> Chatty Cathy

--Bryan

Wayne Boatwright wrote:

>
> > LOL! I am not a RR groupie. In fact I think I've seen her show a
> > max of 4 times.
> >
> >
>
> Anything over 3...you're a groupie! :-)

I never made it through the one that I did see a bit of.

"sandi" > wrote in message
...
> Wayne Boatwright > wrote in
> 3.184:
>
>> On Thu 08 May 2008 05:35:33p, sandi told us...
>>
>>> "Dave Bugg" > wrote in
>>> news:XuNUj.2290$Kf.2223@trndny07:
>>>
>>>> sandi wrote:
<snip>

>>>>> Ummmmmm the horseradish or blue cheese butter both sound
>>>>> deeeee- lish!
>>>>
>>>> What are you? A Rachel Ray groupie? :-)
>>>
>>> LOL! I am not a RR groupie. In fact I think I've seen her
>>> show a max of 4 times.
>
>>
>> Anything over 3...you're a groupie! :-)
>
> DRATS!!!!!!!!!!!!
> <hangs head in shame>

There is a path back to goodness, my child. Watch 3 episodes of Jacques
Pepin and one Ming Tsai and redemption shall be yours

TammyM

"TammyM" > wrote in
:

>
> "sandi" > wrote in message
> ...
>> Wayne Boatwright > wrote in
>> 3.184:
>>
>>> On Thu 08 May 2008 05:35:33p, sandi told us...
>>>
>>>> "Dave Bugg" > wrote in
>>>> news:XuNUj.2290$Kf.2223@trndny07:
>>>>
>>>>> sandi wrote:
> <snip>
>
>>>>>> Ummmmmm the horseradish or blue cheese butter both sound
>>>>>> deeeee- lish!
>>>>>
>>>>> What are you? A Rachel Ray groupie? :-)
>>>>
>>>> LOL! I am not a RR groupie. In fact I think I've seen her
>>>> show a max of 4 times.
>>
>>>
>>> Anything over 3...you're a groupie! :-)
>>
>> DRATS!!!!!!!!!!!!
>> <hangs head in shame>
>
> There is a path back to goodness, my child. Watch 3 episodes
> of Jacques Pepin and one Ming Tsai and redemption shall be
> yours
>
> TammyM

Salvation! Thank you.

<Heads to the nearest TV>

"James Silverton" > wrote in message
news:YYHUj.8724$0L.1748@trnddc07...
> PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):
>
>>>> I like a large splodge of garlic butter on my steaks.
>>>>
>>> Can't argue with that!
>>>
>> A lot of places over here look at me like I'm crazy when I ask
>> for it!! They're used to people saying they want pepper sauce,
>> mushroom sauce or diane sauce........ which is basically
>> flavoured gravy.
>
> Isn't Sauce Bernaise basically flavored butter? It is served on Filet
> Mignon.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Béarnaise is pretty much Hollandaise sauce with the addition of Tarragon.

I have had no formal culinary training. I just like to cook a nice meal for
my wife. I have seen many references to using butter as a thickener. How
can this be? Butter is a fat that becomes a liquid when heated. I have
tried, on many occasions, to use butter to thicken a sauce. It has NEVER
worked for me. What am I missing? There must be something else going on
that I am missing.

Tim K

My wife gags, she doesn't especially like beef, when I sop up the juice on
the bottom of the (steak) plate with some bread. She says, "You're eating
blood!" I enjoy it. I love her dearly but what do I say?

Tim K

"Steve Y" > wrote in message
...
> And that doesn't count as a sauce ? Or "au jus" as the colonials might
> call it ?
>
> S
>
> jmcquown wrote:
> Just added butter to the pan and doused it over the
>> ribeye.

On Wed, 25 Jun 2008 21:59:49 -0500, "tkloth" >
wrote:

>My wife gags, she doesn't especially like beef, when I sop up the juice on
>the bottom of the (steak) plate with some bread. She says, "You're eating
>blood!" I enjoy it. I love her dearly but what do I say?
>
>Tim K
>

You need a new wife......They're easy to find. Try Yahoo personals.
Some might be smart enough to know that's not blood.

Lou

tkloth wrote:

> My wife gags, she doesn't especially like beef, when I sop up the juice on
> the bottom of the (steak) plate with some bread. She says, "You're eating
> blood!" I enjoy it. I love her dearly but what do I say?

"That's not blood, you ignorant slut."


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

tkloth > wrote:

>I have had no formal culinary training. I just like to cook a nice meal for
>my wife. I have seen many references to using butter as a thickener. How
>can this be? Butter is a fat that becomes a liquid when heated. I have
>tried, on many occasions, to use butter to thicken a sauce. It has NEVER
>worked for me. What am I missing? There must be something else going on
>that I am missing.

Butter is a cream/water suspension. Cream is somewhat thick,
compared to water. Butter, or cream, will incrementally thicken
something like a soup/broth that was mostly water to begin with. But
there's no way it will by itself make something as thick as a
starch-thickened sauce.

Pure heavy cream is maybe about as thick as a islightly starch-
thickened sauce.

I think your intuition is correct.

Steve

Mark Thorson > wrote:

>Steve Pope wrote:

>> Butter is a cream/water suspension.

>No, it's not. It's a butterfat/water suspension,
>as is cream.

You're right, of course. Thanks.

Steve

Steve Pope wrote:
>
> Butter is a cream/water suspension.

No, it's not. It's a butterfat/water suspension,
as is cream.

On Wed 25 Jun 2008 07:55:58p, tkloth told us...

> I have had no formal culinary training. I just like to cook a nice meal
> for my wife. I have seen many references to using butter as a
> thickener. How can this be? Butter is a fat that becomes a liquid when
> heated. I have tried, on many occasions, to use butter to thicken a
> sauce. It has NEVER worked for me. What am I missing? There must be
> something else going on that I am missing.
>
> Tim K

Butter, in and of itself, is not a thickener unless combined with a starch
such as flour.

Having said that, a velvety sauce-like texture can be achieved if cool
solid butter is added after completing the cooking of the food in question,
and allowed to soften and liquify from the residual heat. As long as
additional heat is not applied, it will remain semi-creamy and a bit
thicker in consistency yielding a velvety texture, compared to butter
melted completedly over heat.

HTH



--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Be careful when you're playing under
the anvil tree.
-------------------------------------------

tkloth wrote:
> My wife gags, she doesn't especially like beef, when I sop up the juice on
> the bottom of the (steak) plate with some bread. She says, "You're eating
> blood!" I enjoy it. I love her dearly but what do I say?

That she's an immature twit and hopefully isn't raising any children
with such limiting ideas?

Goomba wrote:

> tkloth wrote:
>> My wife gags, she doesn't especially like beef, when I sop up the juice on
>> the bottom of the (steak) plate with some bread. She says, "You're eating
>> blood!" I enjoy it. I love her dearly but what do I say?
>
> That she's an immature twit and hopefully isn't raising any children
> with such limiting ideas?

Don't hold back; it just hurts you inside.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

Blinky the Shark wrote:
> Goomba wrote:
>
>> tkloth wrote:
>>> My wife gags, she doesn't especially like beef, when I sop up the juice on
>>> the bottom of the (steak) plate with some bread. She says, "You're eating
>>> blood!" I enjoy it. I love her dearly but what do I say?
>> That she's an immature twit and hopefully isn't raising any children
>> with such limiting ideas?
>
> Don't hold back; it just hurts you inside.
>
>
lol.
too much, huh?

In article >,
"tkloth" > wrote:

> My wife gags, she doesn't especially like beef, when I sop up the juice on
> the bottom of the (steak) plate with some bread. She says, "You're eating
> blood!" I enjoy it. I love her dearly but what do I say?

Tell her something I only learned recently myself -- it's not blood but
myoglobin.

http://en.wikipedia.org/wiki/Myoglobin

Miche

--
Electricians do it in three phases

Goomba wrote:

> Blinky the Shark wrote:
>> Goomba wrote:
>>
>>> tkloth wrote:
>>>> My wife gags, she doesn't especially like beef, when I sop up the juice on
>>>> the bottom of the (steak) plate with some bread. She says, "You're eating
>>>> blood!" I enjoy it. I love her dearly but what do I say?
>>> That she's an immature twit and hopefully isn't raising any children
>>> with such limiting ideas?
>>
>> Don't hold back; it just hurts you inside.
>>
>>
> lol.
> too much, huh?

Probably not.

--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

Miche wrote:

> In article >,
> "tkloth" > wrote:
>
>> My wife gags, she doesn't especially like beef, when I sop up the juice on
>> the bottom of the (steak) plate with some bread. She says, "You're eating
>> blood!" I enjoy it. I love her dearly but what do I say?
>
> Tell her something I only learned recently myself -- it's not blood but
> myoglobin.
>
> http://en.wikipedia.org/wiki/Myoglobin

What...nobody just says, "Shut up and get me another beer" any more?


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Wed, 25 Jun 2008 21:55:58 -0500, "tkloth" >
wrote:

>I have had no formal culinary training. I just like to cook a nice meal for
>my wife. I have seen many references to using butter as a thickener. How
>can this be? Butter is a fat that becomes a liquid when heated. I have
>tried, on many occasions, to use butter to thicken a sauce. It has NEVER
>worked for me. What am I missing? There must be something else going on
>that I am missing.
>
If you whisk butter into a warm, not simmering sauce, it will emulsify
and thicken the sauce. The crux is to have things hot enough to melt
the butter and not so hot that the sauce breaks.
--

modom
** Posted from http://www.teranews.com **

"tkloth" > ha scritto nel messaggio
...
>I have had no formal culinary training. I just like to cook a nice meal
>for my wife. I have seen many references to using butter as a thickener.
>How can this be? Butter is a fat that becomes a liquid when heated. I
>have tried, on many occasions, to use butter to thicken a sauce. It has
>NEVER worked for me. What am I missing? There must be something else
>going on that I am missing.
>
> Tim K

It makes a marginal difference. Well-reduced juices, quickly whisk in some
cold butter and yes, it gets slightly thicker and of course, the recipe is
counting on that flavor addition as well. If you are seeing NO difference
at all you may have too much liquid, not have reduced it enough or are using
hot butter. Artusi is bog on this step, which most people think of as
French.

On Thu, 26 Jun 2008 11:33:36 +0200, "Giusi" >
wrote:

>Artusi is bog on this step

Translate, please!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 25 Jun 2008 21:59:49 -0500, "tkloth" >
wrote:

>My wife gags, she doesn't especially like beef, when I sop up the juice on
>the bottom of the (steak) plate with some bread. She says, "You're eating
>blood!" I enjoy it. I love her dearly but what do I say?
>
>Tim K
>

'shut up.'

your pal,
blake

>"Steve Y" > wrote in message
...
>> And that doesn't count as a sauce ? Or "au jus" as the colonials might
>> call it ?
>>
>> S
>>
>> jmcquown wrote:
>> Just added butter to the pan and doused it over the
>>> ribeye.
>

Goomba wrote:
> tkloth wrote:
>> My wife gags, she doesn't especially like beef, when I sop up the
>> juice on the bottom of the (steak) plate with some bread. She says,
>> "You're eating blood!" I enjoy it. I love her dearly but what do I say?
>
> That she's an immature twit and hopefully isn't raising any children
> with such limiting ideas?


And it's NOT blood, it's myoglobin and it's delicious.

gloria p
meant to be a carnivore

"tkloth" > wrote in message
...
>I have had no formal culinary training. I just like to cook a nice meal
>for my wife. I have seen many references to using butter as a thickener.
>How can this be? Butter is a fat that becomes a liquid when heated. I
>have tried, on many occasions, to use butter to thicken a sauce. It has
>NEVER worked for me. What am I missing? There must be something else
>going on that I am missing.
>
> Tim K


it's a very old chef's trick and still used very often. After deglazing a
pan, allow the deglazing liquid to reduce a bit, The with the fire VERy low
or with the pan off the fire add some butter (Not Margarine) and swirled to
incorporate the butter. This will thicken and gloss the liquid quite well.
It especially works well if you are making a wine sauce as the butter (fat)
and the acid from the wine form an emulsion.




Here is an example

Beurre Rouge

2 cups Pinot Noir or other dry red wine
2 shallots, quartered
1 (1/2-ounce) package dried assorted mushrooms
1/2 medium beet, finely chopped
1/2 cup unsalted butter, cut into pieces
1/4 teaspoon salt

Preparation
Combine first 4 ingredients in a saucepan; bring to a boil over medium-high
heat. Reduce heat, and simmer until reduced to 1 cup. Strain mixture through
sieve into a bowl, discarding solids.
Return wine mixture to saucepan; cook until mixture is reduced to 1/2 cup.
Reduce heat to low; add unsalted butter, 1 piece at a time, stirring with a
whisk. (Do not overheat or sauce will separate.) Add salt.
Yield
About 1 cup
Coastal Living, MAY 2002





--
Old Scoundrel

(AKA Dimitri)

Gloria P wrote:
> Goomba wrote:
>> tkloth wrote:
>>> My wife gags, she doesn't especially like beef, when I sop up the
>>> juice on the bottom of the (steak) plate with some bread. She says,
>>> "You're eating blood!" I enjoy it. I love her dearly but what do I
>>> say?
>>
>> That she's an immature twit and hopefully isn't raising any children
>> with such limiting ideas?
>
>
> And it's NOT blood, it's myoglobin and it's delicious.
>
> gloria p
> meant to be a carnivore

I had friends years ago that disliked chicken served on the bone. The
wife would cut it off the bone in the kitchen to spare the husband
seeing it. I always wondered if that unspoken attitude was passed on to
the kids? And what a nuisance that would be later on in life when those
kids were outside of the house and served those dreadful bone in fried
chicken legs!

In article 0>,
Wayne Boatwright > wrote:

> On Wed 25 Jun 2008 07:55:58p, tkloth told us...
>
> > I have had no formal culinary training. I just like to cook a nice meal
> > for my wife. I have seen many references to using butter as a
> > thickener. How can this be? Butter is a fat that becomes a liquid when
> > heated. I have tried, on many occasions, to use butter to thicken a
> > sauce. It has NEVER worked for me. What am I missing? There must be
> > something else going on that I am missing.
> >
> > Tim K
>
> Butter, in and of itself, is not a thickener unless combined with a starch
> such as flour.
>
> Having said that, a velvety sauce-like texture can be achieved if cool
> solid butter is added after completing the cooking of the food in question,
> and allowed to soften and liquify from the residual heat. As long as
> additional heat is not applied, it will remain semi-creamy and a bit
> thicker in consistency yielding a velvety texture, compared to butter
> melted completedly over heat.

I don't have the book in front of me for reference, but I recall that
McGee (On Food and Cooking) says that butter has the perfect proportions
of fat, protein, and water to form an emulsion all by itself.

Isaac

On Thu 26 Jun 2008 08:23:47p, isw told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Wed 25 Jun 2008 07:55:58p, tkloth told us...
>>
>> > I have had no formal culinary training. I just like to cook a nice
>> > meal for my wife. I have seen many references to using butter as a
>> > thickener. How can this be? Butter is a fat that becomes a liquid
>> > when heated. I have tried, on many occasions, to use butter to
>> > thicken a sauce. It has NEVER worked for me. What am I missing?
>> > There must be something else going on that I am missing.
>> >
>> > Tim K
>>
>> Butter, in and of itself, is not a thickener unless combined with a
>> starch such as flour.
>>
>> Having said that, a velvety sauce-like texture can be achieved if cool
>> solid butter is added after completing the cooking of the food in
>> question, and allowed to soften and liquify from the residual heat. As
>> long as additional heat is not applied, it will remain semi-creamy and
>> a bit thicker in consistency yielding a velvety texture, compared to
>> butter melted completedly over heat.
>
> I don't have the book in front of me for reference, but I recall that
> McGee (On Food and Cooking) says that butter has the perfect proportions
> of fat, protein, and water to form an emulsion all by itself.
>
> Isaac
>

I agree, but careful warming is the key. Heating butter at a higher
temperature to liquify it will cause it to break from the emulsion.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Clark Kent is a transvestite.
-------------------------------------------

TYPO! My keyboard has lost it's print, it's Italian and things are all in
different places. I make many typos.

That would have been big on that step.

--
http://www.judithgreenwood.com
"sf" <.> ha scritto nel messaggio +0200, "Giusi" >
> wrote:
>
>>Artusi is bog on this step
>
> Translate, please!

On Fri, 27 Jun 2008 14:13:33 +0200, "Giusi" >
wrote:

>TYPO! My keyboard has lost it's print, it's Italian and things are all in
>different places. I make many typos.
>
>That would have been big on that step.

Sorry Giusi.... I probably would have understood if Artusi rang a bell
with me. I thought that was a typo too!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 26 Jun 2008 15:47:24 -0400, Goomba >
wrote:

>Gloria P wrote:
>> Goomba wrote:
>>> tkloth wrote:
>>>> My wife gags, she doesn't especially like beef, when I sop up the
>>>> juice on the bottom of the (steak) plate with some bread. She says,
>>>> "You're eating blood!" I enjoy it. I love her dearly but what do I
>>>> say?
>>>
>>> That she's an immature twit and hopefully isn't raising any children
>>> with such limiting ideas?
>>
>>
>> And it's NOT blood, it's myoglobin and it's delicious.
>>
>> gloria p
>> meant to be a carnivore
>
>I had friends years ago that disliked chicken served on the bone. The
>wife would cut it off the bone in the kitchen to spare the husband
>seeing it. I always wondered if that unspoken attitude was passed on to
>the kids? And what a nuisance that would be later on in life when those
>kids were outside of the house and served those dreadful bone in fried
>chicken legs!

'don't say 'bone' in front of daddy. it give him an erection, and
frankly, my hands are full just getting dinner on the table.'

your pal,
june