Clarified butter means the milk solids and water have been removed from the butter. It is also known as “drawn butter”.Here are some pros and cons of using clarified butter:
• It keeps longer because it doesn’t have the milk in it to go rancid.
• It has a higher smoke point.
• It has a buttery taste that oils don’t have.
• It doesn’t have the rich flavor of regular unsalted butter.
Use unsalted butter and melt it slowly in a saucepan over low heat. Don’t stir. Let it sit so that the milk solids and water separate from the butter fat. Skim the foam from the surface. Remove from the heat and let stand a few minutes until the milk solids settle to the bottom. Carefully pour the clear yellow liquid (the clarified butter) into a container, leaving the milk solids in the bottom of the saucepan; discard the solids.
A stick (8 tablespoons) of butter will make about 6 tablespoons of clarified butter. It keeps in the refrigerator for several months.
No comments:
Post a Comment
Thank you for visiting! I appreciate all your comments and love reading each and every one of them. I will answer your questions as best I can as soon as possible. I wish I could respond to everybody individually but my schedule just doesn't permit it right now. I will, however, do my best to visit your blog. Your comments are a big motivator to keep blogging so thanks for dropping by! {Please note that I don't allow Anonymous commenting due to spammers. As well, I won't publish a comment if it contains a link that doesn't go to a valid food blog, again due to spammers.}
Shari