Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: arlenes@holly.colostate.edu Date: Sat, 10 Feb 1996 20:55:25 -7 Cut any amount of unsalted butter into pieces and melt slowly in saucepan. Skim off as much foam as possible from surface. Carefully pour off all clear golden liquid (this is the clarified butter), leaving all milky residue in bottom of pan (discard residue.) Clarified butter keeps well, tightly sealed, in refrigerator or freezer. One half pound of butter (2 sticks) yields about 3/4 cup clarified butter. Source: New Yorks Master Chefs, Bon Appetit Magazine, Written by Richard Sax, Photographs by Nancy McFarland, The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New York MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from G Internet, G Internet.
