Clarified Butter

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  For clarified butter, slowly melt unsalted butter over low heat.  Don’t let the butter come to a boil, and don’t stir it. This  allows the milk solids to separate from the liquid butter.   Once the butter has separated into three layers–foamy milk  solids on top, clarified butter in the middle, and milk solids on  the bottom–turn off the heat. Skim the foamy white solids from the  top. Then ladle off the clarified butter. Be careful not to disturb  the milk solids at the bottom of the pan.    Clarified butter can be used immediately. Or, let it solidify and  keep it in the refrigerator for up to three to four weeks.  Just remelt to use. One pound of unsalted butter yields 1-1/4 cups  clarified...

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100 Tips from Talented Chefs

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1. Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star. Paula Deen Paula’s Best Dishes 2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result. Jim Lahey Co. and Sullivan Street Bakery, New York City 3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor. Rick Tramonto Tramonto’s Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL 4. Use a coarse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette. Paul...

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