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Found 2 results

  1. Amish Butter vs. Pasture Organic Butter

    I just made my first batch of ghee, but I am nervous about eating it because I'm not sure I did it right. If anyone can help, please comment! So I put three large sticks (like really large) of butter into my crockpot, turned it on high and covered it for 45 minutes ish before I remembered you aren't supposed to cover it. A little while after, I noticed a lot of bright yellow substance forming on the bottom, with the clear melted butter and then the foam on top. So I stirred it.... it started to boil really quickly and the yellow film went away, but so did most of the foam on top. I waited for it to reaturn, but most of it didn't, just a little. It started getting brown and carmelizing, so I turned the heat off and double strained it. Does anyone have any advice on whether or not I should eat it? Did all the proteins get out? I'm very sensitive to dairy protein, so it's not just messing up my whole 30 I'm worried about....
  2. I love meats, but after going exclusively to grass finished meats I'm still not used to the grass finished funk. Being a Texan there's a strong hunting tradition in my family, and one trick my ancestors often used to make wild meats more palatable was to drain the blood, going so far as to soak the meat in several changes of water to leech out the gaminess. This is a technique I know of people using with wild boar meat which can be particularly funky. I've tried this myself with a sirloin or two and it works pretty well at removing the funkiness, but I'm curious as to how much harm I might be doing by removing the blood.