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Message: <blockquote data-quote="yacob.naif" data-source="post: 2456316" data-attributes="member: 565696">you can achieve the same effect by simply taking a small plastic container, putting a tablespoon of butter in it, mashing your special ingredient into the butter, heating the butter until it seperates, and then collecting the clear part of the butterall of the 'actives' will be in the clear part.you can then add the fat from the butter into any given recipe, and it will work faster, and stronger than if you simply used the raw materialsi think the general rule of thumb is 1 stick per 1/8</blockquote>

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