#chef tip

Should I clarify my butter?

I’m sure at one point or another you’ve seen a small jar of clarified butter in a high end supermarket… expensive, gourmet, pointless? I mean you’re not a chef, you don’t make hollandaise on a daily basis, is there any benefit to using it?

Ever wondered how your steak has that buttery taste, but isn’t burnt? Perhaps your fried egg is smooth and rich but every time you use butter at home to fry…

Always always always give props to your suppliers.

Always talk to your butcher, fishmonger, produce person, baker, farmer, cheese person and every friggen distributor like they are people who you enjoy doing business with. Because if you don't, you shouldn't be.

Always treat the people who help you bring food to the table with the respect you show your dinner guests. 

If you don't, you need to quit.