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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