CLARIFIED BUTTER
Provided by Food Network
Categories condiment
Time 13m
Yield about 1 1/2 cups
Number Of Ingredients 1
Steps:
- Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
- Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
- What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.
CLARIFIED BUTTER
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
THOMAS JOSEPH'S CLARIFIED BUTTER
Use to make "The Martha Stewart Show" chef Thomas Joseph's Baklava.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 1
Steps:
- Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.
CLARIFIED BUTTER
Use this butter when cooking with high heat; the clarifying process removes the milk solids which causes butter to burn so quickly. It is an important ingredient in a Perfect Cheese Omelet.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 1
Steps:
- Place the butter in a small, deep saucepan over low heat. As the butter melts, three layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow butter to gently simmer for 10 minutes to completely separate the layers. Remove from heat, and let stand for 10 minutes, to allow the foam to solidify at bit. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan, and into a glass jar. Discard the milk solids.
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- 1. Bring a stock pot of water to a simmer over low heat. Place the butter in a heavy-duty kitchen bag and seal. Set bag into stock pot, taking care to keep the bag off the bottom of the pot. When the butter melts completely, transfer the bag to the refrigerator with one corner of the bag at the bottommost position. It is helpful to chill the bag in an ice bath or container of water to help maintain the position.
- 2. Once the clarified butter has solidified, take the bag out of the fridge, hold over a bowl, and snip the bottom corner to let the milk and solids drain into the bowl. Rinse the block of solidified clarified butter under a faucet for a few seconds, then dry to remove any remaining milk solids. Now you have clarified butter that can be cut into pieces for storage in the fridge or freezer, or melted down for immediate use.
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