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"When I was 12 (now 65), a Mexican woman taught me to make these. This is the same recipe she used. Works perfect every time!Really yummy when fresh hot off the old wood stove lid with real butter."
"I love this one! It's quick and easy. A suggestion? Why not try putting ingredients in a large reclosable plastic bag, massage to mix and shape before refrigerating? Would this work-anybody?"
"I've made it this way at home. Commercially, for the larger ones, I cover it on the fat side with 1 cup of mixed with 1/4 cup black pepper. Then roast in a hot oven to rare before slicing off most of the fat and the salt mix.I seldom get any at home because everyone digs in."
"I found this mixture to be amazing! And, easy to use. However, I make two differrent kinds. The one with flour, and one with cocoa powder instead of flour for use when making chocolate cakes. (YUM!)"
"I've made similar to this. An easy way is to place the yolks and other additives in a relosable plastic storage bag to mix. Massage until mix is uniform, cut a corner and squirt into the whites, then discard the emptied bag."
"I have done this many times professionally while working in food service around/in KC,MO. I've used both a cheese cloth and coffee filter, depending on which was handy at the time to filter up to 6 pounds of butter at a time."