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1
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1answer
I tried making cultured butter today from a supermarket variety crème fraîche. For some reason the butter hasn't split from the whey although I've "churned" it with the hand mixer for 20 minutes or mo …
asked May 22 '14 by Chris Steinbach
4
votes
3answers
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them. Having read a little …
asked Feb 1 '11 by Chris Steinbach
3
votes
1answer
I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been low-tem …
asked Feb 3 '11 by Chris Steinbach