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Excellent For Cooking, Clarified Butter Will Also Add Extra Flavor to Your Dishes!

 

Clarified Butter Chef Jean Pierre 1Hello there friends, today I am going to show you how easy it is to make Clarified Butter!! Easy enough to make and so important to have on hand when cooking your favorite dishes.

Clarified butter is butter that has had the milk solids and water removed. This leaves behind pure butterfat perfect for cooking. It also has a richer flavor than regular butter, making it perfect for use in sauces and baked goods.

The smoke point of clarified butter is almost 500° Fahrenheit. Which allows you to cook any protein without burning your butter. And makes it ideal for use in sauteing, frying, and other types of cooking where high heat is necessary. It is also great for baking and adds a delicious richness to food.

Clarified butter also has a longer shelf life than regular butter, making it a good choice for stockpiling in the pantry. Best of all, clarified butter will last for up to six months when stored in the refrigerator, making it a great choice for cooks who want to always have some on hand for cooking. And also making it a valuable kitchen staple.

Watch the video below and I’ll walk you through how to clarify butter.

Frequently Asked Questions About Clarified Butter

Does clarified butter taste the same as butter?

Clarified butter is one of those weird culinary creations that has people arguing over whether it’s actually better than regular butter. Clarified butter is made by slowly heating butter until the water evaporates and the milk solids separate. The result is a clear, golden liquid with a nutty flavor.

Some people say that clarified butter tastes better than regular butter because it has a more intense flavor. Others say that the flavor is actually different, and not necessarily better. Personally, you know me folks, I love butter! And that includes clarified butter. 

When should I use clarified butter?

Clarified butter is ideal for cooking at high temperatures, such as frying or sautéing as when searing meat or sautéing vegetables. Clarified butter can also be used in baking recipes that call for fats with a higher smoke point, such as shortbread or pastries. In addition, clarified butter gives dishes a richer flavor and can be used as a finishing touch to add a bit of extra richness.

Clarified butter can also be used in place of other oils in baked goods, making them richer and more flavorful. When Clarified Butter is used in baking, it helps to create a flakier crust. When frying, it prevents the formation of dangerous acrylamides. Clarified Butter can also be used in sauces and soups to add a richer flavor.

What is the difference between clarified butter and ghee?

Ghee is commonly used in Indian cuisine, while clarified butter is more popular in French cooking. Clarified butter can be stored for longer than ghee, but ghee can be used at higher temperatures without burning.

Clarified butter is a type of butter that has been slowly melted to remove the milk solids and water. Clarified butter is also sometimes called drawn butter. The result is a clear, golden-yellow liquid with a nutty flavor. Clarified butter has a higher smoke point than regular butter, which makes it ideal for cooking at high temperatures.

Ghee is a type of clarified butter that has been cooked even longer to brown the milk solids. This gives ghee a deeper flavor and a slightly darker color. Ghee also has a higher smoke point than clarified butter, making it even better for cooking at high temperatures.

Clarified butter and ghee are both healthy fats that can be used in place of other oils in cooking.

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