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Learned a trick for saving burnt garlic butter last night
I was making a batch of garlic butter for steak night and scorched half of it on the stove in my home kitchen. My old chef buddy told me to strain out the burnt bits and whisk in a spoon of cold butter to cool it down. Has anyone else salvaged a sauce like that without starting over?
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zara5721mo ago
Never toss something that can be fixed with a simple adjustment. That trick works with most burnt sauces, you just need to stop the cooking fast and introduce fresh fat. It's like how a bad day gets turned around with one small good move.
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