CLARIFIED BUTTER
Provided by Food Network
Categories condiment
Time 13m
Yield about 1 1/2 cups
Number Of Ingredients 1
Steps:
- Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
- Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
- What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.
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.
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