![]() He or she may change a word or two when they repeat their thoughts, but typically no further explanation or clarification will be offered. The English speaker will simply repeat what was said. Would you please repeat the first part of what you said?Ĭan you please repeat what you just said? (Slightly less formal than “could or would” questions) When you do not internalize or take in most or all of what someone has said, you can ask the person to repeat using the following expressions:Ĭould you say that again, please? I did not hear that. I also provide sentence/question starters that are NOT appropriate in a business setting but accepted in social settings including business social events. Practice is vitally important for you to feel comfortable and confident in this more formal setting. You are advised to be conscious of the response you receive from each of these question types.īe aware of these sentence and question starters within your English business meetings and use these when you are ready. This article will explore the differences between the two questions and what type of response each will elicit, however, there is no right or wrong approach to understanding something you did not understand or fully comprehend in a meeting. While both asking for repetition and clarification are important in any conversation, which to use when is the key to better communicating in an English business setting. In addition, native English speakers may think you have limited English which could lead to a less productive conversation. Let us know how you use clarified butter in your kitchen.In an English-speaking business meeting, what is the difference between asking someone to repeat what he or she said and asking that person to clarify? For non-native English speakers, this distinction is important to participating effectively in the business meeting. Clarified butter can be stored it in your refrigerator for about a month. It's also perfect for delicious buttery popcorn. It is great for sautéing fish, cooking vegetables, or making hollandaise or other sauces. Use clarified butter to dip cooked seafood, like crab or shrimp. Not stirring is important, as you want the milk solids to sink to the bottom of the pan. Remove from heat and let stand about 5 minutes.Ĭarefully skim the foam off the top of the butter. Slowly strain the butter through cheesecloth over a fine mesh sieve to catch all of the milk solids that were at the bottom of the pan. The spattering (if there is any) is a good sign the water is evaporating. Melt it in a skillet over low heat.Ĭontinue cooking over low heat, without stirring, while the butter foams and bubbles. If it's for frying or sauteing, clarifying butter would be a better option. If it's for any kind of seafood, like dipping lobster, melted butter is just fine. If a recipe calls for drawn butter check to see if there is any more information listed. Some chefs believe drawn butter is clarified while others say it isn't clarified, only melted. By definition drawn butter is just another term for melted butter. There is some controversy over what drawn butter actually is. What is the Difference Between Drawn Butter and Clarified Butter? ![]() We recommend using unsalted butter so you have only pure butterfat with no salty flavor at the end but if you only have salted butter it will work. Clarified butter can only be made from butter, not milk. The process is simple it just takes a little time because of the low cooking temperature. ![]() This creates a higher smoke point, which makes clarified butter ideal for cooking and sautéing. When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. Milk solids are the reason butter starts to burn at a lower temperature than something like olive oil. So, What is Clarified Butter?įirst, butter is made up of three things: butterfat, water, and milk solids. Once you know how to make it (and why you should), you’ll always have some on-hand. Clarified butter should be called “liquid gold.” It’s a secret weapon in the kitchen.
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