I usually keep it in my fridge and it can be preserved as is at least 6 months or more. And if you close the lid of the sealable glass container right after pouring the butter - like you do with homemade jam - it will last just as long in your cupboard.
N.B.: I'd recommend ghee to fry potatoes in the pan, though duck fat remains my preferred choice in that instance.
(Maybe next time I'll tell you about preserving vegetables in brine, another ancestral cooking tricks)
2 comments:
Everyone freaks out when I tell them I much prefer my food to be processed and packaged. Less fuss. I don't understand their reactions.
No worries, I myself just have a 45 minutes lunch break at work. So whenever I do not bring homemade meals I turn to whatever prepared dishes I have at hand. I think I should definitely find myself a househusband...
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