Office Work, Part Deux: Professional Mayhen

[sparkles2307]

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Um, nope. Those "dosa" things they serve it with look gross tho.

 

[ChickenAlgebra]

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Thank you, I'm going to try this one.

To thicken it, you could make a roue by adding some flour to the melted butter and "toasting" it for a few minutes before adding the veggies....

That means more work. I do know how to make a roux. I'm just a slacker. DH and kids like the soup as is, so I'm not mucking around with success.

 

[ChickenAlgebra]

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Not too high of heat, it'll burn. It'll foam up the first time, that'll go away. Once it foams up the second time, it'll be golden and it's done and the solids will be brown and on the bottom. Strain and use.

 

[mclevinson]

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Very easy, just keep the heat extraordinarily low. All you are doing is removing the milk solids, proteins and liquid from the butter. when it all settles down at the bottom you pour the fat off into a clean container. This preserves the butter somewhat, but also removes a lot of the butter flavor. I make it for the baklava.

Good Morning!

 

[mclevinson]

That was a fly-by, Hannah forgot her tote bag...gotta run. Again.

 

[MSDeb]

Thanks.

 

[Orchid]

What is ghee?

 

[ChickenAlgebra]

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Indian clarified butter. Made properly, it starts with a yogurt base I think, but I forget.

 

[MSDeb]

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Clarified butter, you remove the milk solids. It allows you to cook at higher temps with butter.

 

[Orchid]

Thanks for....dare I say it?....clarifying that for me.