The first method produces a nutty flavor that I like,
from the caramelization of the milk solids.

When making brown butter I like to add milk powder to get browner,
nuttier brown butter.

A good enough idea, for those who have milk powder.
Nonfat or full fat?

Title: Trout with Hazelnuts, Lemon and Parsley Brown Butter
Recipe by: Tribeca Grill, New York City

Interesting place. Drew Nieporent is the executive chef behind
the concept, but guess who was the financier?

... As for butter versus margarine, I trust cows more than chemists.

Generally, cows being smarter than their reputation and chemists
perhaps not so (I can say this because Burt isn't reading the
echo any more). Margarine is to butter as blow-up dolls are to
the real thing. Luckily, it's fairly easy for most people to
tell the difference.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Fried Wontons with Orange Dipping Sauce
Categories: Chinese, Pork, Appetizers, beyond wwtt
Servings: 4

1 oz Each cooked ground pork and
-cooked shrimp
1/4 c Finely chopped scallions
1/4 c Finely shredded Chinese
-cabbage
2 ts Reduced-sodium soy sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20 Wonton wrappers (3 x 3-inch
-squares)
1 tb Peanut oil
2 ts Reduced-calorie margarine
2 tb Teriyaki sauce
DIPPING SAUCE:
4 ts Reduced-calorie orange
-marmalade
2 ts Each hoisin sauce and rice
-vinegar

WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy
sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork
mixture (about 1 teaspoon) onto the center of each wonton wrapper;
moisten
edges of wrappers with water and fold wrappers in half, triangle-
fashion,
enclosing filling and forming 20 wontons. Press edges together to seal;
bring base corners of each triangle together, overlapping corners, and
press to seal. In 12-inch nonstick skillet or a wok, combine oil and
margarine and heat, over high heat, until margarine is bubbly and hot;
add
wontons and cook, turning frequently, until browned on all sides. Add
teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted
spoon to remove wontons to serving plate, reserving pan drippings. Set
wontons aside and keep warm.

DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping
sauce and stir to combine with pan drippings. Pour sauce into small bowl
and serve with wontons.

Makes 4 servings of 5 wontons each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)