Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
I’m trying to infuse butter flavour into the ingredients rather than fry
The main flavour components of butter are not going to infuse through water. If you want to add butter flavour to the final product, it would be better to baste the food in melted butter after it Congress out of the pot.
Would it taste fine if I steam it all then toss it quick in the butter old bay?