Quote:
Originally posted by lendaddy
That's what I do, but now I have people telling me it must be sodium free butter. Any truth to that?
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you want regular butter
nothing added, no cooking butter, no margerine
just regular butter
then you melt it, without it getting hot
and you should have impurities at the bottom of the pan ( some on top, but those aren't the one's we're after ( skim em anyway )
the things at the bottom are the non fat things, water, and so forth...
the point is that you get rid of all the impurities that case the butter to burn while cooking , you raise the butters ability to deal with heat...
try baking a steak with it and you'll know the score...