Make clarified butter how to#

Clarified butter also makes a mean hollandaise. Per Alton Brown, you can “use clarified butter for frying and sautéing-it is excellent for cooking eggs, popping popcorn or cooking steak.

Make clarified butter how to#

Find out how to prepare, store and cook with it. For this reason, clarified butter is the chef’s choice for many dishes. Clarified butter is made by heating butter and removing the milk solids, resulting in a clear yellow liquid. Clarified butter boasts a smoke point of 486☏, while the flavor of the store-bought, creamy stuff can start to suffer at 325☏, depending on the quality (i.e., fat content) of any given stick. Continue cooking on low until it stops bubbling and the liquid is clear. Once the butter has been cooked and strained, it takes on some new characteristics that make it particularly useful in the kitchen-namely because the absence of milk solids means that clarified butter will not burn the way that regular butter does. To Make Clarified Butter Here’s how to get clarified butter: Melt butter in a small saucepan on low heat until it starts to bubble, skimming the foam from the top. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Ever wondered why recipes for deep-fried foods never call for butter as the primary cooking fat? If you’ve ever cooked a pad of butter past the point of return, you already know why it isn’t preferred for high-heat cooking: Excess heat can scorch the milk solids, transforming a once salty and subtly sweet fat into an intense and unpleasantly bitter ingredient that can easily overpower a dish.Įnter clarified butter. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. You’ll notice that the butter will melt after about 8 minutes and starts to foam. Strain the milk solids through a fine mesh strainer lined with several layers of cheesecloth into a glass or STURDY plastic bowl. In a heavy bottomed skillet or dutch oven, add butter cubes and melt the butter over low heat 210F-250F. (-) Information is not currently available for this nutrient. Wait for the butter to change color from creamy yellow to a clear yellow where you can see visible milk solids floating. Some people say that clarified butter tastes better than regular butter because it has a more intense flavor. The result is a clear, golden liquid with a nutty flavor. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Clarified butter is made by slowly heating butter until the water evaporates and the milk solids separate. Once the butter has liquefied, decrease the heat to lowest setting then adjust.

Place the butter in a 2-quart saucepan and set over medium heat. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Directions WATCH Watch how to make this recipe. Let simmer gently until the foam rises to the top of the melted butter. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Clarified butter behaves like cooking oil, but retains. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Simply put, the process of clarifying butter removes the milk solids and water, leaving pure butterfat. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.