Easy Food Special - - FROM THE SEA -

This is but­ter from which all milk solids have been re­moved. It can be heated to a higher tem­per­a­ture than but­ter be­fore burn­ing, and keeps for sev­eral weeks in the fridge and longer in the freezer. To pre­pare it at home, heat reg­u­lar but­ter in a saucepan over a low heat un­til melted. Skim off all the froth from the sur­face. You will see a clear yel­low layer on top of a milky layer. Care­fully pour the clear fat (or clar­i­fied but­ter) into a bowl to use later and dis­card the milky residue.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.