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December 20, 2007

Chef's Secret Revealed: It's all about the butter

Buried in the penultimate paragraph of Nicholas Lander's December 7, 2007 Financial Times article about "the pass" — the special area where dishes are approved by the chef before they leave the kitchen — was the following pearl: Brush each main course with clarified butter (the video above shows how to make it) just before serving.

"It makes the main ingredient look even more appetizing and the first mouthful even more delicious," Herbert Berger, chef/director of 1 Lombard Street in London, told Lander.

I'll never tell.

Trust me....

December 20, 2007 at 04:01 PM | Permalink


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