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15th February 2006, 05:21 PM
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#11 |
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Member
Join Date: Dec 2004
Posts: 987
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Its also pretty easy to clarify butter, mostly at least, and that is to melt it (without any browning, so do is slowly), and skimming off the solids that float on the top. What you are left with is a clear liquid which looks a lot like vegetable oil. It becomes a creamy solid once its cooled.
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