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THINRONNA's Photo THINRONNA Posts: 3,612
6/16/13 11:53 A

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We do discard the milk solids but I came across this nice thread on Chow Hound about using them:
chowhound.chow.com/topics/617627
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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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,175
6/15/13 4:49 P

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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)
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LADYIRISH317's Photo LADYIRISH317 Posts: 55,671
6/15/13 2:45 P

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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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