Clarified butter
From Lunchplatter.com WIki
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What is it?
Butter made clear by heating and removing the sediment of milk solids. This results in a clear yellow fat that can be heated to a higher temperature than ordinary butter without burning. This makes clarified butter excellent for pan frying. It can also be used as a dip for seafood such as lobster and crab. Indian ghee is a type of clarified butter.
How much butter makes how much?
In general you make about 6oz for every 8oz of butter you start with.
Thats 170g for every 225g.
How do I make some?
To make clarified butter start by placing some butter in a heavy saucepan over low heat. Melt gently. When froth begins to form, skim it off with a spoon. You will see a yellow oil-like layer underneath.
Once all froth is removed, carefully pour the clear fat into a separate container, leaving the milky residue in the pan.
The milky residue can be discarded or added to soups.
How to store it?
Put the clarified butter in a double ziplock bag, or in an airtight tupperware container. Since clarification removes impurities, clarified butter will keep several weeks in the refrigerator, and even longer in the freezer.
Recepies that require clarified butter
None yet! (add some ;))
