CLARIFYING BUTTER:    Clarifying butter is a process used to separate the milk form the oily butterfat.  You've probably experienced putting whole butter into a hot pan, it quickly turns brown,  that browning is the milk solids cooking.  They just can't tolerate higher heats.  to get the butter taste without the browning, clarify butter.  Slowly melt whole butter over a low heat.  You'll eventually see three layers form.  The top layer is foamy and made up of water and milk, skim it off and discard.  The deep yellow middle layer is the butterfat, pour this off in a container.  This is the clarified butter you want to use for sautéing.  What's left in the bottom are milk solids, pitch them.

MAKING CREME FRAICHE:  Many recipes call for creme fraiche, a thick tangy French cream similar to sour cream, but smoother and richer.  It's body and thickness comes from natural bacteria in unpasteurized cream.  But since this is an unpasteurized process, we have to improvise in the States by using the natural agents in buttermilk.  Mix 1 cup heavy cream, 1/4 cup buttermilk, and about 1 Tablespoon lemon juice.  Cover and let sit at room temperature 6 to 8 hours, then refrigerate.  Creme fraiche is great for cooking because of it's rich flavor and stability, it doesn't break when heated, unlike sour cream.

MELTING CHOCOLATE:  To melt dark, milk and white chocolate for dipping or recipes use a double boiler set over barely simmering water (a heatproof bowl nested over a saucepan makes a great double boiler).  Take the chocolate off the heat before all lump are totally gone, they'll melt as the chocolate sits.

If using a double boiler, it's critical that no water or steam gets in the chocolate.  Just a drop will cause the chocolate to "seize", or stiffen and render it useless. Chop chocolate into small pieces it will melt evenly.

DEGLAZING A PAN:  After sautéing or roasting, look at the bottom of the pan.  Those dark food particles stuck to the bottom are caramelized drippings from meat juices.  This is called "fond" a French term loosely meaning bottom or foundation.  Fond is loaded with flavor and can be used to make gravy or added to sauces.  the best way to capture these flavorful deposits is by deglazing.  Add any liquid like wine, stock or water to the pan ans start scraping vigorously while bringing the liquid to a boil.  This is your foundation of flavor for sauces or gravy.  

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