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08-07-2014, 01:47 PM | #2 |
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Please tel me you don't nuke it when making a roux...
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08-07-2014, 01:48 PM | #3 |
Cast Iron Jedi
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08-07-2014, 01:48 PM | #4 |
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What's ghee?
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08-07-2014, 01:48 PM | #5 |
Bono & Grbac wasn't enough
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Stove. Always.
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08-07-2014, 01:49 PM | #6 |
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It's butter fat that's been separated from the milk solids and allowed the water to evaporate. So it's like clarified butter you'd get with lobster or crab, but it's allowed to cook a little longer, until the milk solids start to brown on the bottom of the pan. That gives it a really awesome nuttiness.
I keep some around all the time, it's super easy to make and is ridiculously good. |
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08-07-2014, 01:52 PM | #7 |
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Good, because I would have had to kill you.
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08-07-2014, 01:53 PM | #8 |
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08-07-2014, 01:53 PM | #9 |
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Why does margarine ruin my popcorn when I melt it and pour it over? It turns the popcorn into mush. It resembles my dong after a Melissa McCarthy flick.
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08-07-2014, 01:53 PM | #10 | |
Bono & Grbac wasn't enough
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Quote:
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08-07-2014, 01:54 PM | #11 |
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08-07-2014, 01:58 PM | #12 | |
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Quote:
Seriously, I can't really figure out why. My initial thought would be the water content, but apparently margarine and butter have to be at least 80 percent fat and typically have very similar water contents. |
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08-07-2014, 01:58 PM | #13 |
Bono & Grbac wasn't enough
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That's a joke son. A real flag waver.
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08-07-2014, 02:00 PM | #14 |
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08-07-2014, 02:02 PM | #15 |
Bono & Grbac wasn't enough
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Nut. Butter. Nut butter.
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