clarified butter the easy way
beerorkid | May 18, 2008Foxspit asked me to do a vid on clarified butter. It took me many attempts to get a good vid because of some rambling and one burned 
But I found an even easier way. I got the method from cookingforengineers.com.
If you want to see the other way and put up with me rambling and repeating stuff over and over go here.
I'm just going to go ahead and put in a
jschwa | May 18, 2008I’m just going to go ahead and put in a vote that BorK get a viddler.com account. Better video quality than YouTube, and lots of nifty features, such as commenting on/bookmarking at certain points within the video. Something to check out at least.
Also, mmmm butter.
Excellent! Thanks for the video BorK! Couldn't look easier. You
foxspit | May 22, 2008Excellent! Thanks for the video BorK! Couldn’t look easier. You should do a video cooking segment for the Journal Star. Seriously!
And have Cindy Lange-Kubick write for it. He's alone in
Gene | May 23, 2008And have Cindy Lange-Kubick write for it.
He’s alone in his kitchen. One man and his hash browns. He pauses. Flips bacon. Pauses again.
He’s hungry. His passion for cooking is wild. So wild that it drives away everyone he’s ever loved. Everyone but one. She is T.
[...] but it has never really turned out well. I
me make food » Blog Archive » getting closer on the shrimp scampi | May 30, 2008[...] but it has never really turned out well. I googled around and got the basics. I used some wine, clarified butter, shredded garlic, and salt and pepper. Baked at 400 for 10 minutes. It was my best attempt so far, [...]
[...] but it has never really turned out well. I
BEERORKID » shrimp scampi all right | May 30, 2008[...] but it has never really turned out well. I googled around and got the basics. I used some wine, clarified butter, shredded garlic, and salt and pepper. Baked at 400 for 10 minutes. It was my best attempt so far, [...]