Im working out of James Petersons glorious french food now. Pg 7 says Dont try to clarify salted butter; it froths up and is almost impossible to work with. I have never tried clarifying salted butter, but heres one more strike against salted butter. Btw I only bought salted once, and it was an accident.
I recommend this book. its amazing how much information he has put into this 700 page encyclopedia of french food. Theres a whole chapter dedicated to truffles! |