well, there *is* water in all butter - clafified butter (ghee
  they call it in india) is butter after the water is boiled out.
  so you're just adding a tiny bit MORE watter, which will then
  boil off very quickly and leave you with flavored butter. when I
  say a tiny bit of water, I mean a TINY TINY BIT - a few drops of
  water to make a very thick bullion paste, which will then mix
  very well with the butter. Lemme do some thinking on this - I
  might have a few hints - i love a mental challenge. "

You are viewing proxied material from sdf.org. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.