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?
"...there's some good in this world, Mr. Frodo, and it's worth fighting for."
"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)
"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.