||[Jul. 27th, 2005|11:46 pm]
adammaker for posting directions. I melted the butter using a double boiler, skimmed the foam off with a spoon, poured the butterfat from the top into a gravy separater that has the spout at the bottom, and poured from there into the storage container, again separating out whatever was left on the bottom (I think it was the water). It looked pretty clear in the dish, I'll have to look up some recipes requiring ghee and see what turns up. It's pretty good for some butter fried dishes, but is really rich and must be used sparingly.I actually went to the trouble of making clairified butter tonight. I could just swing by the Mediterranean Market and buy a jar of it, but I blame |
Tonight's chicken kiev could have been a bit better, but at least I got it on sale. I finally got around to making a package rice in the ricemaker radcliffe got us last year, and it worked out fine. I'd never made anything but standard rice in it before and thought that packaged rice mixes and such might have issues with it, but it worked without difficulty (although I suspect it took just a little bit longer to cook that it would have on the stove top. I'll just start it first next time.)
A bit more work in the kitchen, then a load of laundry and bed.