*  Exported from  MasterCook  *

                      CLARIFIED BUTTER - MASTER CHEFS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Basics                           Oils
                Masterchefs                      New york

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   lb           Butter, unsalted

       Cut any amount of unsalted butter into pieces and
  melt slowly in saucepan.  Skim off as much foam as
  possible from surface.  Carefully pour off all clear
  golden liquid (this is the clarified butter), leaving
  all milky residue in bottom of pan (discard residue.)
  
       Clarified butter keeps well, tightly sealed, in
  refrigerator or freezer.  One half pound of butter (2
  sticks) yields about 3/4 cup clarified butter.
  
       Source:  New York's Master Chefs, Bon Appetit
  Magazine
       :  Written by Richard Sax, Photographs by Nancy
  McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:  Andree Abramoff, Andree's Mediterranean
  Restaurant, New York
 


                   - - - - - - - - - - - - - - - - - -