Voilà! Magic Butter!
Author:
Melissa Hamilton
photograph by Christopher Hirsheimer A few days after Tom Colicchio of Manhattan's Gramercy Tavern introduced me to the term
beurre monté—while giving me his recipe for seared scallops with butternut squash (see recipe)—I ran across it again in Thomas Keller's
The French Laundry Cookbook (Artisan, 1999). Keller explains that butter is ''an emulsification of butter fat, milk solids, and water'' and that when it's melted, the components separate. But, he adds, ''beurre monté—a few drops of water and chunks of butter whisked over moderate heat—is a method of melting butter while maintaining the emulsification''. Chefs use beurre monté (not to be confused with
monter au beurre, which is the term meaning to whisk cold butter into a sauce to add richness and gloss) for poaching lobster, finishing blanched vegetables, basting meats, and more.
Laptop Battery To make beurre monté, bring 2 tbsp. water to a simmer in a small, heavy saucepan over medium heat. Reduce heat to medium-low, and gradually whisk in anywhere from 1 tbsp. to 1 lb. unsalted butter, 1 tbsp. at a time, until water and butter have emulsified. Keep temperature between 180° and 190° (if the mixture boils, it will separate). Use beurre monté immediately, or keep it warm in a pan set over a pot of simmering water over medium-low heat. Refrigerate any leftover beurre monté, and use as you would regular butter.
According to the indictment, Jones would steal various IBM and Penguin computer servers from Verisign's warehouse in Virginia and sell them to Johnson. Johnson would then sell the servers to several individuals, who would sometimes place them for sale on eBay. As a result of this scheme, the indictment alleges that Jones and Johnson caused Verisign to lose more than $120, 000 worth of computer equipment. In the indictment, Jones and Johnson are charged in three counts with causing the interstate transportation of stolen property, namely IBM 330 and 335 servers, in violation of 18 U.S.C.
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