Yup, yours is pretty close to the recipe I've seen before.
I really cut down on the butter or margarine though before I completely blocked my arteries.
Spent many a Saturday afternoon down at the Anchor back in the 80's.
Even with the exchange rate it was still a deal, at one point took money at par.
Agree with above comments, not the place or the quality it used to be.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Looks good...
I wonder if a beurre monté would help hold it together longer?
For those unsure, a beurre monté is a butter emulsion...basically melting the butter into a little water. It keeps it from separating. Don’t boil it though or it will break.
Yes, if the sauce ever reaches a boil, separation becomes more of an issue. I usually just mix until the butter is fully melted, then turn off the burner and cover the sauce pan until I am done making wings. I've not heard of this butter/water technique, but will go read up on it.
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