How to grease a madeline pan
Does anyone know why a chef would choose to use whole softened butter to brush a madeline pan rather than the clarified called for in the recipe? Is it simple ease of prep? Is it better at preventing sticking? Practical day and final exam tomorrow in cookies & Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude