herbal butter

[User]

Joe, Any particular reason why you strain off the herb after cooking? Is it just because it's
unapetising? I think i'll leave it in so as not to wate anything.

[Joe]

Its all used up after you cook it. There is no active compounds remaining afterwards. I just use a
cheese cloth and press it hard to get all the oil out. Usually the herb is very brown and brittle,
thus it breaks up as you strain it.

"user" <User12@Nashua.net> wrote in message news:qh86pvsrbubngo1v8t64gm2s5blkbuvm4g@4ax.com...
> Joe, Any particular reason why you strain off the herb after cooking? Is it just because it's
> unapetising? I think i'll leave it in so as not to wate anything.

[User]

I I just checked my cupboard, and wondered if anyone can spot me three tbsp's of butter, and a gram
of herb until I get my welfare check? How much does a gram cost nowadays?

On Mon, 20 Oct 2003 00:21:23 GMT, "Joe" <joeblow632@hotmail.com> wrote:

>Its all used up after you cook it. There is no active compounds remaining afterwards. I just use a
>cheese cloth and press it hard to get all the oil out. Usually the herb is very brown and brittle,
>thus it breaks up as you strain it.
>
>
>"user" <User12@Nashua.net> wrote in message news:qh86pvsrbubngo1v8t64gm2s5blkbuvm4g@4ax.com...
>> Joe, Any particular reason why you strain off the herb after cooking? Is it just because it's
>> unapetising? I think i'll leave it in so as not to wate anything.