Culinary School: Week 5 (of 12 weeks)
Last Week's Diary: An Easy Way to Work on Your Pan Flip Technique
According to my culinary school textbook, my class tackled a few ways to prepare fish and learned how to cook potatoes six different ways this week. But really it was all just an exercise in the magic that is butter. We used room-temperature butter, clarified butter, and beurre noisette in our recipes this week. We also learned how to use the "scum," or milk fat, and the water that separates when you clarify butter.
Butter might make things taste a whole lot better, but it's also one of the most useful and versatile ingredients in the kitchen.