The Cooking Life
The first time Jill Prescott tried to saute shrimp, the recipe called for clarified butter. She followed the instructions exactly, or so she thought. “Of course, I had margarine,” she says with a laugh. “You ever try clarifying water and chemicals? I turned up the heat high, and it started spattering all over the place. I almost burned down the house. I could never figure out why I couldn’t do it....