INGREDIENTS:
1 - 2 lbs of butter(unsalted)
PREPARATION:
In a clear pyrexฎ sauce pan, slowly, over low heat, melt the butter until the milk solids from the butter settle to the bottom of the sauce pan. Carefully drain off the yellow liquid (ghee) from the top and discard the residual milk solids. Cool to room temperature and place in a jar in the refrigerator for future use. This butter or Ghee allows for cooking with butter at a higher heat than unclarified butter.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
1 - 2 lbs of butter(unsalted)
In a clear pyrexฎ sauce pan, slowly, over low heat, melt the butter until the milk solids from the butter settle to the bottom of the sauce pan. Carefully drain off the yellow liquid (ghee) from the top and discard the residual milk solids. Cool to room temperature and place in a jar in the refrigerator for future use. This butter or Ghee allows for cooking with butter at a higher heat than unclarified butter.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provenc้ Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |