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?
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.