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 FOR POTATOES
Use this recipe to make Potato Galettes and Rosti Potatoes. Because this butter has no milk solids, it can withstand higher cooking temperatures without burning.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2/3 cup
Number Of Ingredients 1
Steps:
- Melt butter in a small saucepan over low heat until foamy and milk solids have fallen to bottom of pan, about 15 minutes. Remove from heat, and let cool.
- Carefully skim foam from top, and discard. Slowly pour liquid butter into a bowl or storage container, leaving the solids behind. Use immediately, or keep covered in refrigerator up to 1 month.
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
YUKON GOLD POTATOES SAUTEED IN CLARIFIED BUTTER
From Cooking Light Magazine. Clarifying the butter is simple and does not take long. The clarified butter adds even more color to the yukon golds.
Provided by iris5555
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in a saucepan; cover with water. Bring to a boil.
- Reduce heat; simmer 2 minutes.
- Drain and let stand for 2 minutes.
- To clarify butter: Place 1/2 cup butter in a medium saucepan over medium low heat; cook 5 minutes or until butter is completely melted.
- Skim solids off top with a spoon and discard solids.
- Slowly pour remaining butter out of pan leaving remaining solids in pan; discard those solids. You will have about 1/3 cup of butter (a little more than you need for this recipe).
- Heat 1/4 cup clarified butter in a large nonstick skillet over medium-high heat.
- Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally.
- Stir in parsley and remaining ingredients; cook 30 seconds.
Nutrition Facts : Calories 200, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 153.5, Carbohydrate 34.5, Fiber 3.1, Sugar 1.5, Protein 3.3
CLARIFIED BUTTER
Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Clarifying is a relatively simple process that takes just a few extra minutes. Essentially, you're removing the water content and white milk solids from the butter. Expect to end up with about 25 percent less butter than you started with. Clarified butter keeps up to 1 month in the fridge. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories easy, quick
Time 10m
Yield 12 tablespoons, or 3/4 cup
Number Of Ingredients 1
Steps:
- In a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don't let butter resolidify), then skim any foam off the top.
- Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Protein 0 grams, SaturatedFat 10 grams, Sodium 2 milligrams, Sugar 0 grams, TransFat 1 gram
POMMES ANNA
This classic 19th-century French recipe brings out the best of the humble potato. In it, thin potato slices are layered into a skillet, basted in butter and baked. As they cook, the slices are compressed (under another skillet) so they hold together when unmolded. The potatoes on the exterior become brown and crisp, while the ones inside absorb the butter and turn satiny soft. The garlic isn't traditional, but it adds a pungent sweetness. Serve it as a classic and elegant side with roasted meat, or top it with fried eggs for an unusual vegetarian main course. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, weekday, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Place a rack in the middle and set a rimmed baking sheet on top of it.
- Trim potatoes into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1/8-inch slices and blot dry with paper towels. You should have about 8 1/2 cups.
- In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter over medium heat. When hot, carefully place 1 potato slice in the middle, then quickly place more slices around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings overlap. Sprinkle with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with another 2 tablespoons butter.
- Create second layer of potatoes, just as you did the first. Dot a third of the garlic slices, if using, on top of this layer of potatoes. Season with salt and pepper; drizzle with butter.
- Continue layering potatoes, garlic, butter and salt until everything is used, making a dome of potatoes in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes aren't sticking. When finished, there should be enough butter that it can be seen bubbling up the sides of the skillet.
- Butter the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes to press them. Remove pan, then cover potatoes with the foil, buttered side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.
- Remove skillet from oven, uncover and remove foil, and again press potatoes down firmly with the 9-inch pan. (Rebutter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.
- Once more, remove skillet from oven and press potatoes down firmly with pan. Tip the skillet away from you to drain off the excess butter into a bowl (this can be reused for cooking), using the lid to keep the potatoes in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes onto a serving platter.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 26 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 1162 milligrams, Sugar 5 grams
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