I'd like to make a chicken dish that calls for browning the chicken parts in clarified butter. Just wondering if it's a good idea to clarify a pound a butter and keep it in the fridge. Or wiser to just do the smaller amount for one recipe?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy