Sunday, March 20, 2005

Directions for Clarified Butter

Clarified Butter:

Clarified butter has a higher flash point (unlike redheads who have a low flash point) as clarifying it strains out the milk solids that burn too quickly as well as excess water and salt. This allows a slower, hotter cooking process with intense flavor. Perfect for pan, not deep, frying. You lose about 1/4 of the butter in the process, so keep that in mind in both measuring and deciding whether to use a more expensive butter. It does keep well covered in the fridge for at least a month.

2 sticks (1/2 pound) unsalted butter, cut into pieces

Melt butter slowly in heavy saucepan over low. Remove from the heat heat and let stand for 5 minutes.

Skim the foam from the top, and then slowly pour the rest into a container, discarding the milky solids in the bottom of pan.

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