br>To clarify butter: Place 1/2 cup butter in a medium
arge bowl, whisk ingredients, except clarified butter. Place egg mixture in a
or 7-8 minutes busting clarified butter on it.
* Remove from
Cut the 3 oz of butter into flakes and freeze them.
xcess.
Heat 2 tablespoons clarified butter in a large saute pan
/2 stick of butter over low heat. When melted,
Cut the butter into 1-inch pieces.
Heat the butter over low heat in a copper bottomed saucepan.
When butter has melted, remove it from the heat and let stand for 4 minutes.
Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
The remaining butter is clarified!
Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.
ff excess flour.
Pour clarified butter into skillet to a depth
Place butter in 2-cup glass measure.
Cook on 20% power for 3 1/2 minutes.
Let stand 3 to 4 minutes.
Skim foam from top. Slowly pour off yellow oil into small serving dish.
This is the clarified butter.
Discard the leftover impurities.
Serve as dipping sauce for clams, crab legs, lobster or shrimp.
ow heat.
Cut the butter into large chunks and put
lean jars, and cover with clarified butter when cold. Seal and keep
Place butter in the slow cooker, cover and cook on Low for 1 to 1 1/2 hours, until the butter is melted and the milk solids surface.
Skim the milk solids from the surface until the butter is clear.
Strain the butter through the cheesecloth into clean containers. Store the clarified butter in the refrigerator for several weeks or freeze for up to a year.
To make clarified butter, melt over low heat and
4 cup of the clarified butter in heavy skillet over medium
hree hours.
Clarify the butter while the fish is in
edium heat in olive oil, clarified butter or a combination until juices
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
Place crabmeat and all other ingredients except oil into a large bowl and mix well. Shape mixture into patties just like making hamburgers. I use a hamburger patty press. Coat outside of crabcakes with additional dry breadcrumbs. Saute crab cakes in clarified butter or peanut oil until they are brown on the outside and cooked through on the inside. Serve with Chive Sauce Recipe.
This recipe freezes well. Roll crab cakes in dry breadcrumbs after thawing.
00b0F. Heat 2 tbsp of clarified butter in a large skillet. Fry
chopped green chilli, garam masala (recipe#40293) and salt.
Add