[Sca-cooks] Butter
Dragon
dragon at crimson-dragon.com
Mon Jun 23 10:46:31 PDT 2008
Kerri Martinsen wrote:
>So I'm mostly curious about the clarified butter. Has anyone tested the
>shelf life of it? Should I add salt to the butter before clarifing? After
>clarifing?
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In India, it's called ghee. It's used ubiquitously as a fat for
frying and it lasts a long time even in their hot climate.
Look up references on making ghee.
Dragon
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Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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