Shel_B

Will the butter used in the sauce give up it's water after 45 min or so of cooking? If so, then why not start with ghee or clarified butter?

Based on the info I've accumulated, news reports and reviews, the butter I used was made by Bunge, and they were rated poorly in a few reviews. I'd like to find a european-style butter, or even an american butter that's of a brand I trust, like Clover-Stornetta for something local or Plugra perhaps. I don't know what would be lost in the cooking process, but my intent is to just get a known, good quality butter. There's a market nearby that carries many brands and many varieties in those brands. I'll just see what they offer and pick one. If it's one that's nuanced in flavor, it would be nice to see what happens to those flavors during the process. I'm not too concerned with fat content, but again, it would be nice to see how it affects the result. I don't think it will, at least not much. I'd like to see the results for myself rather than rely on opinions from others

Yesterday I made another batch of ghee, and this was the best yet, although not quite perfect. The heat may have been a skosh too high, but the result gave me a medium amber liguid as clear as spring water. Judicious skimming and careful pouring negated the need for any filtering. After cooling, I tasted, and this was the nuttiest-tasting ghee I ever made. Some milk fat solids stuck to the bottom of the pan, so that's why I thnk the temp was too high. The pan cleaned up quickly and easily though. Next batch will be made with a better quality butter, mostly to see if there's any qualitative difference between brands. Thanks to everyone who jumped in earlier ... the info was helpful.

Mine is not as gritty as that pic ishows

I used unsalted butter, most noticeable at roomtemp, not when warm, such as spread on toast. I didn't strain, er se, just poured off the liquid carefully and skimmed any crud off the top.

Some time ago, I made a batch of ghee, following what I thought was previous techniques ... it's not difficult, there's relly not much to follow. The results were typical except that they were a little gritty. If you can imagine the crystals in aged Reggiano, broken up, dissolving on your tongue, that might be close to what was in the ghee. In any case, has anyone experienced something like this, does anyone know what might cause the issue?

Some time ago, I mentioned that my sister sent me a salt sampler, and while I've not used many of the samples thus far, I have used one (eG-friendly Amazon.com link) with great success. A couple of days ago it was used to season the 2lbs of ground turkey that went into the turkey-bean-vegetable chili recipe that I'm developing, and man, did I like the result. I can't strongly recommend the other salts in the sampler just yet as I've not used them, or used them enough.But if you want toadd some smokiness to your ground meat, this is a ine choice. (eG-friendly Amazon.com link)

My experience is quite similar to yours. I'm revisiting this thread because I used the diffuser last night with my very wide All-Clad pot, which is wider than my widest hob, and the results were beautiful.

I've been using this diffuser for quite a while now, and it works better than expected. I am using an octagonal variant. I have several pots that are quite a bit wider than my hobb, and heating has always been uneven. No longer. Looking at the bubbles coming up through the sauces and stews, they are evenly spread across the entire surface. No need for special pliars, I just let the thing cool down of its own accord. pretty good I don't use it in the oven. No need to. My cookware is already pretty good. Using Al-Clad D5 and Le Creuset for the hob in question.

@blue_dolphin Did you ever find containers that were suitable?

I am going to make a long-braised chuck roast. The meat is sitting in the fridge until cooking starts in the morning. It has been salted, and while sprinkling the salt, I realized that I've no idea what a good or proper amount of salt should be for this situation. Is there a formula or calculation that can be used? Besides the weight and thickness of the meat, what other factors should be considered? Thanks

Tried a couple of these at the sample kiosk and liked them. The wrapper was nice and crisp, appropriately cheesy, and the pups inside had a nice balance of fat and salt. Better than junk food, but not quite a real dinner. I think that what I like most about these is their balance.

I ate two, gave the balance to a neighbor

Had I Iseen this review before purchasing a box, I'd have not made the choice. However, I'm glad I did, as I had some of these this evening. My shells crisped up pretty well, certainly better than as described above. They could have been more evenly crisped, perhaps by pan frying. I used a Breville oven. Yeah, the inside was mushy, but I figured that's how a mashed-style potatoe is supposed to be. I'd have liked more peppers, though. I might just try making them in a skillet and see how they turn out. The OP didn't mention the cooking method.

My sister sent me these salt samplers, which I receved yesterday. Opening the tins released an incredible and delicious aroma. Can't wait to try the samples ...