Text 25916, 75 rader
Skriven 2015-04-12 07:34:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Butter
==================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> This stuff is way over a year... one pound was inherited from my son at
 NB>> some point... dunno if when he moved back in from the Pond, or from
 NB>> sharing an apartment with his cousin... but he's been back out of town
 NB>> for ages now... And the other one I keep bumping into has been there
 NB>> even longer... I really should probably just toss them...  :)

 DD> Here's a thought - render the old butter into ghee. Then you can store
 DD> the result for an even longer period.  Bv)=

 NB> That only works if the old stale taste doesn't stick around after the
 NB> rendering... Is the taste only in the solids...?  I'd think the ghee
 NB> would have some of the old taste, too...

Don't really know from first-hand experience. I've only managed 18 months on
butter. And that wasn't froze solid. But, even if the stale/musty attributes
come through in the ghee - all you're losing is a bit of time and the BTUs to
render the stuff. I'd say the potential gain far outweighs the possible
failure.

But, do report if you try it. I (and others) would like to know the result.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sindhi Chicken & Onions (Seyal Murgh)
 Categories: Poultry, Vegetables, Chilies, Herbs
      Yield: 4 servings
 
      6 cl Garlic; peeled
      1    Serrano; stemmed
      1    (2") piece ginger; peeled,
           - thin sliced
    1/4 c  Ghee
      2 lb Skinless chicken drumsticks
           Salt & fresh ground pepper
      1 lg White onion; minced
      1 tb Dried fenugreek leaves
      2 ts Ground coriander
      1 ts Garam masala
    1/2 ts Ground turmeric
      3    Plum tomatoes; grated
    3/4 c  Milk
    1/2 c  Heavy cream
    1/3 c  Fine chopped cilantro
 
  Pur++e garlic, chile, ginger, and 3 tbsp. water until
  smooth. Heat ghee in a 6-qt. saucepan over medium-high
  heat. Add chicken and season with salt and pepper; cook,
  flipping once, until browned, 5-7 minutes; transfer to a
  plate. Add garlic pur++e; cook, until golden, 2-3 minutes.
  Add onions; cook, until golden, 5-7 minutes. Add fenugreek
  leaves, coriander, garam masala, and turmeric; cook 1
  minute. Add tomatoes; cook until slightly caramelized, 4-6
  minutes. Add chicken, milk, and cream; boil. Reduce heat
  to medium and cover; cook until chicken is tender, 15-20
  minutes. Transfer chicken to a serving platter. Cook
  sauce, until slightly reduced, 5-7 minutes. Stir in
  cilantro; pour sauce over chicken.
  
  Serves 4
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 15 July 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There is no love sincerer than the love of food --  George Bernard Shaw
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)