Would you eat CLEAR BUTTER????

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Would you eat CLEAR BUTTER????

Bignuf Bignuf
Someone told me they went to a culinary fair and someone had figured out a way to "re-harden" "Clarified" butter...and the result was a SEE THOUGH jelly like, light yellow substance (like butter colored Jello), but that would melt and spread like butter!!! The "mouth feel" was still not right, but IF they manage to make it workable and tasty, it could change how some foods LOOK.

Would you eat a TRANSPARENT butter pat??? (Remember, years ago, despite tasting IDENTICAL to the original, CLEAR COKE was a DISMAL failure)!!!???
06/17/2012
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Zombirella Zombirella
If something that I like is made in a different color it wouldn't matter to me. As long as it tastes the same!
06/17/2012
Peggi Peggi
As long as it tastes like butter, I'd try it.

After all, I did eat the crazy green and purple ketchups as a kid and thought they were great lol
06/17/2012
sktb0007 sktb0007
Quote:
Originally posted by Zombirella
If something that I like is made in a different color it wouldn't matter to me. As long as it tastes the same!
I agree. If the taste is the same, I really don't care what the colour is.
06/17/2012
Rey Rey
i don't eat butter to start with, but that would sure put me off it even further!
06/17/2012
Gracie Gracie
Many recipies call for clarified butter. The advantage as I understand it is that by removing the milk solids the butter withstands much higher heat. In Indian cooking this is called ghee. When you order lobster it is frequently served with clarified butter. So yes I would use it, but like all fats, in small amounts.
06/17/2012
Ilovelingerie Ilovelingerie
Quote:
Originally posted by Bignuf
Someone told me they went to a culinary fair and someone had figured out a way to "re-harden" "Clarified" butter...and the result was a SEE THOUGH jelly like, light yellow substance (like butter colored Jello), but that would melt ...
I don't know. I probably would so long as it was "safe" for consumption and everything.
06/17/2012
js250 js250
I would definitely try it out, I do use clarified butter in many recipes.
06/17/2012
- Kira - - Kira -
I think it may look a bit too much like jelly for me. I don't think I'd be able to look at it and eat it. I like the look of butter as it is. I'm not good with change. LOL
06/17/2012
Geogeo Geogeo
If it tastes good sure.
06/17/2012
xOhxSoxScandalousx xOhxSoxScandalousx
Quote:
Originally posted by Zombirella
If something that I like is made in a different color it wouldn't matter to me. As long as it tastes the same!
Yeap same here!
06/17/2012
Gunsmoke Gunsmoke
Sure I would use it - it's all about taste and for the human species fat tastes great!
06/17/2012
dv8 dv8
Now if only someone could invent clear popcorn.
06/17/2012
Nirelan Nirelan
I'll eat anything. lol Remember green ketchup? lmao
06/17/2012
Nirelan Nirelan
Quote:
Originally posted by Peggi
As long as it tastes like butter, I'd try it.

After all, I did eat the crazy green and purple ketchups as a kid and thought they were great lol
lmao i just mentioned this in my reply! LOL
06/17/2012
RonLee RonLee
Do a google search on Margarine vs Butter. At one time margarine manufacturers were prohibited from coloring their product to look like butter.
From wiki "In several states, legislatures enacted laws to require margarine manufacturers to add pink colorings to make the product look unpalatable..."
How the times have changed.
06/17/2012
PassionateLover2 PassionateLover2
Quote:
Originally posted by Gracie
Many recipies call for clarified butter. The advantage as I understand it is that by removing the milk solids the butter withstands much higher heat. In Indian cooking this is called ghee. When you order lobster it is frequently served with ...
I agree entirely. Clarified butter is better with Lobster or other types of dipping! It is safe and actually better than just melted butter for dipping! This is NOT a new thing!
06/17/2012
ghalik ghalik
Lol, clarified butter is ancient! It's very popular in Southeast Asia because it has a more "pure" taste and a higher smoke point. You can store it without refrigeration, which was pretty important way back then. Also it's a bit easier to make than many other oils that have a high smoke point. If you've ever eaten Indian you've most likely had it.
06/17/2012
jennifur77 jennifur77
Quote:
Originally posted by Bignuf
Someone told me they went to a culinary fair and someone had figured out a way to "re-harden" "Clarified" butter...and the result was a SEE THOUGH jelly like, light yellow substance (like butter colored Jello), but that would melt ...
Usually I don't mind colors. I was an adult when the green ketchup came out and I ate it. But clear butter? No thanks.
06/17/2012
Rossie Rossie
Quote:
Originally posted by Peggi
As long as it tastes like butter, I'd try it.

After all, I did eat the crazy green and purple ketchups as a kid and thought they were great lol
Yep, as long as it still tastes like the REAL thing!
06/17/2012
meezerosity meezerosity
No. I couldn't get past the thought of it looking like a big glob of vasaline.
06/17/2012
Sinfully Sinfully
Prob not.
06/17/2012
Total posts: 22
Unique posters: 21