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|Servings: 3/4 cup clarified butter|
What is Clarified Butter?
Definition: [KLEHR-ih-fide] Also called drawn butter, this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means that the butter won't have as rich a flavor. Ghee is an East Indian form of highly clarified butter.
Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Sometimes a recipe calls for clarified butter. Here is how it's made.
1 cup (2 sticks/8 oz/226g) unsalted butter
Melt butter in 1-quart saucepan over low heat, without stirring, until melted and solids separate from fat (10 to 15 minutes).
Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to the bottom of the pan. Cover; store refrigerated.
TIP: Clarified butter will keep several weeks in the refrigerator or it can be frozen.
Makes 3/4 cup clarified butter
|Date: June 9, 2004|