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
Interest GroupQuick
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
Editors Review
Have you ever wondered why that butter with your pancakes in that five start hotel looked and tasted so great? Because it was clarified. Do you know how easy it is to do that? Watch this video recipe to find out how simply clarified butter is made at home in Lebanese style.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
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