12/8/2023 0 Comments Make clarified butter![]() You can strain it using a bit of cheesecloth if you wish. You want to carefully ladle this out into a clean jar or container that you want to store the delicious butter in. Once the foam is all removed, you’ll see a liquid gold goodness. You should see some white foamy stuff on top of the butter. ![]() Remove the melted butter carefully from the heat. It’s also just as easy to make as clarified butter and even more delicious. Ghee is basically clarified butter that takes on a nutty flavor from browning the milk solids. If you continued to bubble the butter and brown the solids, you’d end up with ghee. After all, clarified butter is simply the butterfat that is found in all butters and nothing else.Īfter it melts and begins to bubble, you want to turn off the heat. Unlike melting butter, you don’t want to stir it back together, you want this separation of the casein, whey and water to occur from the butterfat. Turn it on a medium low heat and just let it separate. You don’t want to scorch the butter along the way. Next, you’ll want to get a heavy duty sauce pan to melt your butter. Personally I recommend saving that top shelf butter for some delicious shortbread cookies or another recipe where butter is the star of the show instead. A typical generic or name brand butter will give you about 80% butterfat whereas some of the top shelf varieties will give you 82% or more. While a good quality butter is always ideal, generic results in a little less butterfat in the end. Since it all clarifies, don’t break the bank. Don’t worry if it’s not the top shelf or generic. Start with the best butter you can afford. When done correctly, you can leave safely leave clarified butter at room temperature for months and in the fridge for practically a year. By removing the water and milk solids, you are also reducing the risk of rancidity and lengthening the life of the butter. Not only does clarified butter have a higher smoke point, but it also lasts longer and tastes great. Instead of 302F (150C), we now have a smoke point of 482F (250C) which allows you to cook with that buttery flavor at much higher temperatures safely. By removing the impurities, it develops a higher smoke point than regular butter. The act of making clarified butter frees it from the milk solids and water that crackle, sizzle, pop, burn and smoke during higher temperature cooking. By knowing and respecting the smoke point of the type of fat you are using, you will always have great tasting food safely made. Go higher than the smoke point and you will not only ruin the butter and the taste of your dish, but you risk your own safety! We want to avoid dangers in the kitchen. ![]() This is a temperature in which the fat stops shimmering and gliding in the pan and starts smoking and burning. Compare that to vegetable oil that has a smoke point of 428F (220C.) In this situation, which one is ideal for cooking at high temperatures based on these figures? What if we could cook with butter but at a higher temperature? Well, we can! Why Clarify ButterĮver left butter simmering happily in a pan only to find the pan burning and now smoking within seconds? That’s because every type of fat we cook with such as butter, oil or lard has a smoke point. By taking a little more time, we can clarify butter! What is the purpose of clarified butter? Glad you asked! When you cook with butter, it only has a smoke point of 302F (150C) which isn’t that high. In the last few weeks, we learned how to melt butter on the stovetop which was an easy process to do. Today we will learn how to make clarified butter. ![]()
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