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anhydrous butter


prairiegirl
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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 :)

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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 by Kerry Beal (log)
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  • 3 weeks later...
  • 4 weeks later...
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.

A canadian company?

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