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We do discard the milk solids but I came across this nice thread on Chow Hound about using them:
Somewhere I saw someone using them on popcorn also.
You probably would have good control for oil poaching on an electric stove...just don't fill your pot to high.
I would also go with the grill pan...
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I have not used the milk solids for any kind of flavoring. I usually clarify butter when I make seared scallops as it has a higher temperature and you still get the butter flavor.
I would think you could poach on an electric stove. I usually bake or pan sear cod. Sometimes I will steam and make fish cakes.
I considered it, but then went with a grill pan. After some practice, it now does a pretty good job. I didn't want to deal with storage issues, and the grill pan hangs on my pot rack.
Edited by: CHEFSOPHIE at: 6/15/2013 (16:51)
co-leader of Love to Cook
1. When making clarified butter, is there any way to use the milk solids you skim off? Maybe to flavor veggies? Given the price of butter, I hate wasting any of it.
2. I'm considering olive oil poaching one of the cod fillets I have in my freezer, but it's a technique I've never tried. I'm told my cranky old electric stove is wrong for a LOT of great culinary techniques -- would it be advisable to try oil poaching, or am I better off not trying it?
3. I'm thinking of buying an electric countertop grill because I'm not allowed to have a bbq here and there are foods I think NEED grilling. Has anyone here had any experience with them?
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