[Sca-cooks] some liver and other offal recipes

[Phil Troy / G. Tacitus Adamantius]

On Jan 28, 2011, at 11:05 PM, Terry Decker wrote:

>> What is the "black butter"? You seem to have used just regular butter. Why?
>> 
>> Thanks,
>> Stefan
> 
> I suspect in this case it is butter that has been heated until it turns brown.

Yes. This process uses whole butter rather than clarified: the milk solids are caramelizing. 

Heating clarified butter (which is often the preferred sauteeing fat in much Classical French and some Italian cooking) until it browns is usually a bad thing; when no dairy solids are present and you succeed in changing its color, it generally means you're breaking down and oxidizing fats, essentially instant rancidity.

Adamantius






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