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?
If you’re not planning to eat the resultant broth, you may as well go sous vide; then there’s no flavor dilution.
Damn that’s actually a fantastic idea if I get a sous vide set up one day