Sheldon
Shecky comes through with his entire brilliance...
And down below, Mr. Blowhole says that there shouldn't be any difference in flavor because the butter flavor is "infused" into it by the milk solids, whether removed or left in.
Looks like you don't really know how to cook seafood. Smell? Rookie
But clarified butter is clarified butter and cooked ground beef is cooked ground beef.
This is called "projection."
one from, word-wizard? Here, dipwad, see how over your head you are here...
So water-based things can "infuse" oils? Proteins - milk solids - can "infuse" oils? Stop the presses. Shecky has discovered a whole new thing.
Crepes hard to make Cooker 7636I use a 6-8" cast iron skillet, not a specialized crepe maker. My best use for crepes: * Exported from MasterCook Mac * Gateau de Crepes aux Epinards Recipe By : Posted again...
SHHH... A small secret known only to a few. Oil and water don't mix. Don't tell anybody. Because of that, water can't "infuse" oils. Water can be distributed throughout a solid fat, as in solid butter, but that's not infusion.
why, as soon as I open the freezer, the smell of butter is really strong. From all those evaporated esters. Right through two layers of packaging. Bwah...
clarified butter tastes like if you had fresh butter, but there isn't any. Bwah...
Our Demon of Commerce also thinks that companies want their inventory to sit around instead of getting to market and to customers quickly. They just love to pay those warehousing costs - buildings, lift trucks, pallets, workers, real estate taxes, insurance... Idiot.
Butter isn't dated because it has a long storage life under refrigeration, and the flavor improves with "ripening" over time. Extremely fresh butter (make some yourself and see) has a sweet note to it, but not much else. The buttermilk obtained from making butter from unsoured cream is sweet because the lactose is still in there. The flavor profile of fresh butter is narrow and not very deep. Older butter tastes better, and butter left out at room temp for several days tastes better still. It's why so many people around the world keep butter in a closed container out of the fridge (except where it gets very hot).
*Everything* we taste has a scent component. Our taste buds aren't designed to get everything out of whatever we put into our mouths. They sense some basic flavors - some say four, others, five - and that's all. Eating involves many sensory components including temperature, texture, flavor, aroma, soapiness, moistness and others.
Actually, Mr. Amateur, they melt it reasonably freshly because the scum darkens and hardens if it's kept warm for any protracted period and the solids clump into gluey mbuttes. Restaurants 101. But how would you know...?
Pastorio
