Saturday, June 03, 2006

Clarified Butter

1 pound butter

Melt the butter in a saucepan over medium heat. Remove from heat and skim the impurities on top. Using a ladle, remove the butterfat. Discard the water. Note: When you heat the butter, the water and most impurities will sink to the bottom, because they are heavier.

3 comments:

evolution of gina said...

Saw you on the rocket and you got me hooked on the bechamel sauce. I've got you bookmarked. Now I've got to ask this question? Why does anyone clarify the butter? I've always found it to taste like oil. That's just me though.

Messy butter is my friend! Embrace the impurities! LOL

Tami said...

The reason to use clarified butter advantage is when frying it will not burn, unlike butter. It has a high smoke point. It also lasts longer in the refrigerator. I agree the disadvantage is that it does not have the same rich flavor of butter.

Chris said...

Can you clarify your instructions?

ha ha:x

If one more person tells me that "drawn butter" is just melted butter.......

Great blog!

Chris
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