Quote:
Originally Posted by Fried Meat Ball!
It's butter fat that's been separated from the milk solids. So it's like clarified butter you'd get with lobster or crab, but it's allowed to cook a little longer, until the milk solids start to brown on the bottom of the pan. That gives it a really awesome nuttiness.
I keep some around all the time, it's super easy to make and is ridiculously good.
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So basically it's a nut butter?