Cooking For Engineers

[GaryProtein]

2005-01-08

Dear Michael,

I have written twice before over the last two weeks and didn’t get a response. Once I PMed you and the other time I e-mailed you from the site. I was not sure you got either message because my outbox and sentbox were both 0% full, so despite the message supposedly being “successfully sent”, I was not under the impression you got them. I don't think my PM or e-mail is working here.

I am writing because I have a techinque for making clarified butter that is easier to perform and produces a purer product, with less watery and proteinaceous residues than other methods I have seen. The method is a little unorthodox, but uses materials and utensils everyone has in their kitchen and can be accomplished in the same amount of time as traditional methods. I wanted to post it under the techniques or recipes section, and I want to post several photos demonstrating the technique, but could not find instructions on how to do so. Could you please write back and tell me what to do.

I really enjoy you site

Sincerely,

Gary (GaryProtein)

[eltonyo]

well heck,

if michael is too busy to help you, then i offer my humble service....afterall.... "clarified butter" is the food of the gods!

i will upload, and if necessary, post any pictures and commenatry you want.

this is too good to pass up....if its for real!

email me: eltonyo@mac.com

p.s. get a mac!

[Guest]

[Michael Chu]

Hi Gary,

Unfortunately, I don't think I received your e-mail and the forum shows that I don't have any messages waiting for me. I too would be interested in hearing about your method of making clarified butter. If you get the e-mail working, you can send me the pictures via e-mail and I can post/host them along with your description. You can post your explanation either here in this forum topic or in Recipes.

Thanks,
Michael