Step 4: Remove the pan from the heat and let cool for a few minutes to allow the butter to settle. Step 3: After the butter is melted, skim the top layer of foam off and discard it. Step 2: Heat butter over low heat until three layers form. Step 1: Place 1 stick of unsalted butter in a heavy-bottomed saucepan. As a general rule, you should clarify 25 percent more butter than needed for a recipe because clarifying decreases the original amount of butter. Melt it slowly in a heavy-bottomed pan over low heat. It can also be used in baking when melted butter is called for in a recipe.Īlways use unsalted butter when clarifying. Uses for clarified butterĬlarified butter can be used for any dish that will be heated at an extremely high temperature, such as frying, sauteing, and making sauces like hollandaise and bearnaise. You can clarify butter and keep it for months without it going sour. Clarified butter can be cooked at a higher temperature because the milk solids and water have been removed.An additional benefit of clarified butter is that it will almost never go bad, if kept in the refrigerator in a covered container. Culinary benefits of clarified butterĭoes using clarified butter really make a difference when cooking? Yes! The biggest advantage of clarified butter over whole butter is that it has a much higher smoking point, meaning it does not burn as easily as whole butter. But if you want a buttery taste in a dish that calls for oil, clarified butter is the way to go. Clarified butter has a slightly different flavor and isn’t quite as rich as whole butter. It has an extremely high smoke point (480☏/248☌), which makes it perfect for high temperature frying, sautés and stir-frys.Clarified butter - also called “ghee” - is a clear butter liquid created by removing the milk solids and water from regular butter. Ghee is often used in Indian and Middle Eastern Cuisine, especially in the preparation of rice. Because the milk solids come into direct contact with heat, they start to brown, giving the finished Ghee a dark brown color and a nutty aroma. Ghee is a clarified butter made using almost the identical technique as above, but is cooked in a pot instead of a double boiler. If stored in the refrigerator, clarified butter will last for months. Since clarified butter is pure fat, it is shelf stable at room temperature for a couple of weeks to a month as long as it's stored in an airtight container. The addition of clarified butter gives our proteins, especially fish, a beautiful, golden-brown glaze that can't be easily reproduced by other cooking fats. Canola has a high smoke point and neutral flavor. To finish the process, simply skim off the “skin” and pour off the clarified butter, being careful not to pour off any of the casein that's settled to the bottom.Īt Stella, our standard cooking fat is a 50/50 mix of clarified butter and canola oil. What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a "foam" on top.Įventually this foam will dehydrate and collapse, leaving you a thin skin of whey protein on top and dry casein particles on the bottom. This allows you to gently heat the butter to the boiling point (212☏/100☌ at sea level). The easiest way to clarify butter is over a water bath or double boiler. This clarification process raises the smoke point and makes it great for cooking. Clarified butter, (aka drawn butter), is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed.
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