Clarifiedbutterorghee Recipes
CLARIFIED BUTTER
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
CLARIFIED BUTTER OR "GHEE"
ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!
Provided by Bonnie bonbon
Categories Asian
Time 22m
Yield 1/2-1 cup
Number Of Ingredients 2
Steps:
- set saucepan on stove on medium-low setting.
- put butter in pan.
- once butter is melted, turn setting up to medium.
- butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
- once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
- filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
- transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).
CLARIFIED BUTTER
Use this butter when cooking with high heat; the clarifying process removes the milk solids which causes butter to burn so quickly. It is an important ingredient in a Perfect Cheese Omelet.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 1
Steps:
- Place the butter in a small, deep saucepan over low heat. As the butter melts, three layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow butter to gently simmer for 10 minutes to completely separate the layers. Remove from heat, and let stand for 10 minutes, to allow the foam to solidify at bit. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan, and into a glass jar. Discard the milk solids.
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