November is Georgia Pecan Month! Try a new pecan pie recipe.
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"Clarifying" is the process of removing milk solids from butterfat, giving you a clear golden fat that won't burn at high temperatures.
Browning butter—letting the milk solids caramelize—gives butter a nutty flavor and aroma. Ghee is clarified brown butter.
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This cook almost scrambled her eggnog, but saved it: “I put the egg and milk mixture through a food processor, let it cool, and mixed in the cream, vanilla, etc. It was delicious.”
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