Davis’s Kitchen Know-How
IF YOU WANT to cook something in butter but you need to
cook it over very high heat, how do you prevent the butter from
burning? The answer: make clarified butter. Put a stick of
unsalted butter in a metal bowl over a pot of simmering water.
When the butter melts, the solids will sink to the bottom. Use a
ladle to remove the clear, clarified butter, discard the solids, and
you’re left with a butter that won’t burn.
HAVE YOU EVER added fresh herbs to a dish only to have them
turn gray? Avoid this by adding the herbs directly to the oil
toward the end of cooking a pan-fried dish (like shrimp). This
locks in the chlorophyll and keeps the herbs green.
IT’S EASIER to finely mince ginger or garlic if you slice it extra
thin on the first pass. Take care, then, to first make thin slivers
before mincing like mad.