When your recipe calls for clarified butter, use this method. Cut unsalted butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove from heat and let stand at least 3 minutes undisturbed. Skim froth off top and slowly pour butter into a measuring cup, leaving the milky solids in the bottom of the pan. Discard the milky solids.
When clarified, butter loses about 1/4 of its original volume. Butter keeps, covered and chilled, for one month. Clarified butter can be used over higher heat without browning.
When clarified, butter loses about 1/4 of its original volume. Butter keeps, covered and chilled, for one month. Clarified butter can be used over higher heat without browning.
No comments:
Post a Comment