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Normal butter added to a hot pan can quickly brown and burn.
That's because the milk solids in butter have a lower smoking point.
Clarified butter is butter with the milk solids removed, leaving only the butter fat which,
because of it's higher flash or smoking point, can be used in a hot pan without immediately
starting to burn.
This cup of melted butter shows how, once melted, butter separates into two layers:
milk solids, which are white and settle to the bottom and butter fat, which floats to
the top.
Making clarified butter is easy.
One way is to melt butter in a pan over low heat. Once it melts, allow the pan to sit
for a few minutes,
then carefully ladle or pour off the fat that's floated to the top, while leaving the milk
solids at the bottom of the pan.
An even easier way to make clarified butter is to put the butter in a microwave safe container.
Place the container in a microwave, setting the power to a lower temperature, and microwave
the butter for about a minute, or until it's melted.
Whether you use a cooktop or a microwave don't turn the heat up too high. The butter will
bubble up and overflow the container.
Once the butter melts, let it sit for a few minutes to allow the milk solids to separate
from the fat, then use a ladle
or decant the butter fat by carefully pouring it into another container while leaving the
milk solids behind.
Another way to collect the butter fat is to place the container of separated butter in
the fridge.
After it's congealed, remove the butter from the container it was refrigerated in, then
scrape the butter solids off the bottom.
If you make a large quantity of clarified butter using the refrigerated method, after
removing the butter solids, re-melt the butter fat and pour it into a clean, dry container
so it can be stored.
Once made, clarified butter can be used right away or stored for an extended period in the
fridge.
Because the milk solids have been removed, clarified butter lasts a long time and won't
become rancid as quickly as regular butter.
For more information, recipes, and techniques, visit: thefoodshow.net