Joe, Any particular reason why you strain off the herb after cooking? Is it just because it's
unapetising? I think i'll leave it in so as not to wate anything.
General fitness, health and nutrition · Public discussion
herbal butter
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- 20 October 2003
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Its all used up after you cook it. There is no active compounds remaining afterwards. I just use a
cheese cloth and press it hard to get all the oil out. Usually the herb is very brown and brittle,
thus it breaks up as you strain it."user" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Joe, Any particular reason why you strain off the herb after cooking? Is it just because it's
unapetising? I think i'll leave it in so as not to wate anything. -
I I just checked my cupboard, and wondered if anyone can spot me three tbsp's of butter, and a gram
of herb until I get my welfare check? How much does a gram cost nowadays?Joe said:
Its all used up after you cook it. There is no active compounds remaining afterwards. I just use a
cheese cloth and press it hard to get all the oil out. Usually the herb is very brown and brittle,
thus it breaks up as you strain it."user" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Joe, Any particular reason why you strain off the herb after cooking? Is it just because it's
unapetising? I think i'll leave it in so as not to wate anything.
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