Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
The difference is the volume. Instead of boiling it in gallons of water, I’m trying to use more like a cup
If you’re not planning to eat the resultant broth, you may as well go sous vide; then there’s no flavor dilution.
Damn that’s actually a fantastic idea if I get a sous vide set up one day
Are you trying to make a single serving boil? I’m not sure that will work.
No, just reducing byproducts