Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com Clarified butter has many uses, including drawn butter for shell fish and as the main fat in making hollandaise. In our kitchen, we most commonly use clarified butter as a 50/50 mixture with canola oil for sauteeing and searing.
http://www.youtube.com/watch?v=KMwNFHRy9RQ&hl=en
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