From: firstname.lastname@example.org 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.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 1|
|Calories from Fat: 1606 (100%)|
|Amt Per Serving||% DV|
|Total Fat 181.7g||242 %|
|Saturated Fat 115.1g||575 %|
|Monounsaturated Fat 47.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 481.6mg||148 %|
|Sodium 24.6mg||1 %|
|Potassium 53.8mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.9g||3 %|
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Calories per serving: 1606
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