Neil Saavedra

So you melt that butter, allow the things to separate, water evaporates, solids float to the surface, you skim them off, put them through a sieve and a cheesecloth.

And what's left over is this beautiful, pure butterfat with a higher smoke point, still has a great flavor of butter, has a little nuttiness, great on popcorn, all of these things.

it's a great thing to do.

But every once in a while, everybody starts praising it again, and it's been around forever.

So we'll get back to butter, more different types of butter, organic, whipped butter, European style, all these things when we return with Technique of the Week.

It is The Fork Report.

I'm Neil Saavedra.

Let's get the latest news now with KFI Newsroom.

good food good conversation a lot to get to today we're gonna introduce you to some folks that have restaurants and some food you're gonna want to put your mouth all that great stuff right now we're in the middle of technique of the week the technique we're looking at is butter using butter what kinds of butter knowing your butter butter butter butter butter butter yum yum yum they go back and forth and I know that we have people that

don't eat animal products of any kind.

And we respect them.

We respect everybody in their dietary limitations or dietary needs or dietary beliefs.

Well, it's all welcome.

But I will tell you that I am not somebody who will demonize something over something else.

Because I just hate that.

I think it causes problems with eating.

I think it causes disorders.

I think it causes all kinds of problems.

We have learned over the years that animal fats are good.

They can be nutritious and they can be valuable in cooking.