Simply Clarified Butter Recipe Video
Clarified butter is wonderful, it results in a high smoke point fat with a lovely flavor that
can be stored for a long time - great with all kinds of seafood also
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Main IngredientButter
Ingredients
3/4 cup unsalted butter
Directions
heat butter over low heat in a heavy bottom pan
when a white foam forms on top, skim this foam (the whey solids) and remove
allow butter to cool and then strain through a fine seive not adding the milk sediment on the
bottom of the pan
when a white foam forms on top, skim this foam (the whey solids) and remove
allow butter to cool and then strain through a fine seive not adding the milk sediment on the
bottom of the pan
Comments
Comments: 3 |
Add a Comment
CookingMyWay says :
A 'smoke point' is the temperature at which a cooking fat or oil begins to break down (the point at which it will start smoking in the pan). Butter normally has a very low smoke point, however when you clarify it the smoke point is much higher because you are removing the fat solids...
Posted on: 26 August 2007 - 7:50am
allesandra says :
Can you explain to me what "high smoke point fat" means?
Posted on: 26 August 2007 - 1:04am
shantihhh says :
I love using clarified butter as it does smoke when frying in it. It is higher in calories, but big on flavour so I use less.
I "cheat" and buy Clarified butter as ghee in a quart jar at the Indian markets. It comes in various size jars pints, quarts, half gallons, etc. The brand I usually buy is Mohan-it's dist. locally.-
Posted on: 23 August 2007 - 4:52pm
