anhydrous butter

[artisanbaker]

for chocolate work, depending on the %, it seems that clarified would sub just fine...again, this would depend on the % used as I still assert that buerre sec is quite different than clarified.

nice work on getting a response from the author; makes me want to get the book

[Kerry Beal]

Of course you could take your clarified butter and emulsify it again to make it back into butter. I know I've read somewhere how it's done. Not sure I could lay my hands on it in the next few days however.

Oh yeah, and now I want the damn $200 book too!

Edited July 21, 2008 by Kerry Beal (log)

[Mary Elizabeth]

Thank you, artisanbaker!

[artisanbaker]

Thank you, artisanbaker!

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yw

[Kerry Beal]

Found this in an old thread about 'dry butter' which appears to refer to the same thing.

Buerre Carotte

[prairiegirl]

Thanks Kerry. Maybe I will try making dry butter using my bosch. Oh, I was able to order sorbitol (powder) thru a diabetic supply store.

[Kerry Beal]

Thanks Kerry. Maybe I will try making dry butter using my bosch.  Oh, I was able to order sorbitol (powder) thru a diabetic supply store.

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A canadian company?