Clarified butter (also known as drawn butter) is butter from which milk solids and moisture have been removed, so the result is pure butterfat. Making clarified butter is really easy – typically, regular (unsalted) butter is heated to boiling point (so components separate), after which the water and milk solids are removed.
Having worked in many catering and hospitality establishments for almost 20 years now, I’ve always unintentionally compared home kitchens with professional ones, perhaps with subconscious intent to borrow whatever good practice I can. The inspiration for this post came from our previous one where we compare domestic kitchens with commercial kitchens (click here to read
We are huge fish and seafood lovers and we eat this very delicious food every time we have a chance. Most often we eat salmon, sea bass and sea bream but we also buy turbot and cod, as well as few other kinds of smaller local fish we can get locally (we currently live in
We are in a constant search for all sorts of information cooking related, including tips and tricks to improve our results in the kitchen. Tips are always welcome, especially if they are tested and come from celebrity chefs. Below follow cooking advice from few very popular chefs – not exactly secrets, but more cooking common
and everything you need to know about baking and storing tarts and quiches
We’ve said it many times – we love pies. And all types of savoury quiches, tarts and tartlets, too. Once you get the basic rules this kind of dish gives you an incredible freedom – every piece of cheese, ham, bacon, meat,