i got some butter i want to turn to garlic butter as i believe it will mask the taste well. i want to be able to spread it on toast. any suggestions ? temps in f and time would help me. thanks
i got some butter i want to turn to garlic butter as i believe it will mask the taste well. i want to be able to spread it on toast. any suggestions ? temps in f and time would help me. thanks
ya canna olive oil is next . i wanna make an italian type dressing too for salads. for me there is never too much garlic . i love that stuff
Can you please explain what you mean by decarb? do you mean heating till the ghee separates from the scum and butter milk? I've never heard that term before so just curious.