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La Belle Cuisine - More Essentials

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Clarified Butter



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“Because of media hype and woefully inadequate information, too
many people nowadays are deathly afraid of their food, and what does
fear of food do to the digestive system? I am sure that an unhappy or
suspicious stomach, constricted and uneasy with worry, cannot digest
properly. And if digestion is poor, the whole body politic suffers.”

~ Julia Child, in 'The Way to Cook'

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Clarified Butter

The Way to Cook

by Julia Child, 1994, Alfred A. Knopf

“There is no substitute for the taste of butter in good cooking, especially
when you are sautéing delicate foods like chicken breasts, or fillets of
sole, or when you are making croutons. Plain butter will burn and
speckle rapidly because of the milky residue it contains, but when
you clarify the butter you rid it of that residue.
The simple system is to melt the butter and pour the clear yellow liquid
off the residue.
The more thorough professional system is to cut the butter into small-
ish pieces for quick melting. Bring it to the slow boil in a fairly roomy
saucepan, listening and watching for several minutes until its crackling
and bubbling almost cease, indicating the milky liquid has evaporated
and the clarification is complete. (At this point watch that the butter
does not burn and darken.) Pour the clear yellow butter through a
tea strainer into a preserving jar. It will turn a yellowish white when
cold and congealed, and will keep for months in the refrigerator
or freezer."

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Crème Fraîche
Egg Safety Information
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Roasted Peppers
Roasted Garlic

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