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Discussion in 'Food & Cooking' started by jason jefferson, Jul 29, 2016.
How would I go about blending clarified butter with a chicken base? Would Lectin aide is this?
Sort of depends how much of either you're using. What ratios are you thinking about?
how are you thinking of mixing them? What temperatures? The colder, the harder it will be except perhaps as a compound butter. How long do want it to be emulsified? Are you holding it hot?
These all affect the question.