Brain Trust


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some clarification on clarification

I have been asked to describe the process of clarifying stock for consomme. It's very easy and kinda magical. I'll also describe a quick and easy stock process using the example of chicken stock
( here's how )

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vietnamese-style consomme with chicken, butternut squash and potatoes


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devldog is recovering from dental surgery. ham is wearing a hat.


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who feels like chicken tonight?


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clarified butter: how and why
American butter (more so than European butter) contains a higher content of water and various impurities. This doesn't make it bad butter per se, but it makes it problematic to use as a cooking fat because it will brown and/or burn before you can get it up to the right temperature for a saute, and strongly affect the ( Read more... )

your kitchen will smell really good

meyer lemon and vermouth chicken

• 2 T clarified butter
  
• 2 shallots chopped
  
• 2 cloves garlic chopped
  
• 1 large or 2 small meyer lemons
  
• zest off of one meyer lemon
  
• 2 large boneless chicken breasts, butterflied
  
• 1/3 cup vermouth
  
• 1 cup chicken stock
  

1. heat clarified butter on medium in saute pan until foam subsides
   
2. add ( Read more... )