To Clarify Butter Food
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.
CLARIFIED BUTTER (HOW TO CLARIFY BUTTER)
Ever been intimidated by a recipe that calls for clarified butter? No need! It's not a difficult process at all...
Provided by Julesong
Categories Sauces
Time 10m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Cut the butter into 1-inch pieces.
- Heat the butter over low heat in a copper bottomed saucepan.
- When butter has melted, remove it from the heat and let stand for 4 minutes.
- Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
- The remaining butter is clarified!
- Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.
Nutrition Facts :
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HOW TO MAKE CLARIFIED BUTTER: CLARIFY BUTTER IN 2 EASY
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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.
- Become a better home cook with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.
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