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The recipe lists potatoes, an egg, flour, salt, and pepper. I was surprised to find that the recipe called for frying the latkes in clarified butter instead of oil.
It is used in several traditional sauce recipes such as béarnaise or hollandaise sauce. In some regions of Croatia butter was clarified (and called maslo) for better preservation at room temperature. In Yemen, there is a local custom where hot water is added to butter while the milk or whey is still within the butter. This mixture is then ...
Here, halloumi is fried in clarified butter, then brushed with spiced honey and served with lemon yogurt, brandy-basted nectarines, and fresh tomatoes in this sweet and savory appetizer from ...
A traditional Ayurvedic recipe for ghee is to boil raw milk and let it cool to 43 °C (109 °F). After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee. [18]
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Niter kibbeh, or niter qibe (Amharic: ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine.
1 fried egg, over easy. Directions. Open the burger bun, spread with butter and toast the open side. On the bottom bun, put a small amount of burger sauce, add the lettuce, tomatoes, pickles and ...
Drawn butter is melted butter, [1] [2] often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter , [ 3 ] while others insist that it should not be clarified. [ 4 ]