gastronome
clarified butter

I decided to give myself a little cooking class this afternoon and see if I could make clarified butter. It was actually super-easy! The milk solids float on top of the melted butter and skim off no problem. And then you're left with golden liquid butter that has a much higher smoke point than regular butter, which makes it perfect for browning. Check my next post to see how I used it...

Place 1/2 cup butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted. Skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids. Yield: about 1/3 cup.

Posted by astraea on January 20, 2007 | TrackBack
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