Clarified butter is really useful for cooking at high temperatures, excellent for pan frying and essential for making pâté.
Using soft unsalted butter
450g butter makes roughly 340g clarified butter
225g butter makes roughly 170g clarified butter
Using a clean and dry heavy based saucepan. Similar here.
Melt the butter on a low heat to ensure it doesn’t burn. When the butter has completely melted continue to heat.
When the butter starts boiling, it will begin to foam. Continue boiling until the butter becomes golden and transparent.
The butter will have separated into three layers:
– top layer is a thin layer of foam which is the butter’s water content boiling off.
– middle layer contains the golden clarified butter
– bottom layer is where most of the milk solids are
To drain the foam and solids, pour into a sieve lined with kitchen towel.
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