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Clarify butter in microwave
Clarify butter in microwave











clarify butter in microwave

Now turn your heat down to low and start stirring your butter slowly but consistently. After one or two minutes it’ll begin to foam. The first step is to heat your butter in a pot over medium heat until it starts to slightly boil.

clarify butter in microwave

Hopefully, this will make sense to everyone. I went with Alton Brown’s technique and it worked pretty well. There’s a lot of online stuff for clarified butter and all of it was a bit confusing. You’ll also want a sauce pan, a very clean bowl, a mesh strainer, and some coffee filters. For the home cook, about a pound is probably good. (Salted butter will burn even faster and is no good.) You can do this with as little or as much butter as you want. You’ll need the following to make this happen: Unsalted Butter. So let’s make it happen! What you’ll need. Then we’d be left with pure delicious butter fat.Īnd that’s exactly what you do when you clarify butter. That is, of course, unless we could find a way to remove those solids and most of the water from the equation. This emulsion makes it really great for baking, but not always great for frying and cooking because the stuff just can’t take the heat. This is why butter smokes way faster than olive oil or vegetable oil. The problem is that those proteins (milk solids) burn at about 250 degrees. Based on the quality and brand, the percentages of each varies quite a bit, but most butter is about 75%-80% fat. It’s nothing more than an emulsion between these. In it’s most basic form it’s three things: Fat, Water, Proteins. You see… the solid stuff looks like this: yum.īefore we actually make clarified butter, it’s worth taking a few sentences to go over what exactly is going on in the delicious yellow sticks above. Then during my spanakopita fail (I later made two versions of spanakopita) of last week, I had to make some of the stuff and now it’s very clear to me what all the fuss is about. All I knew was that it made great pancakes! I never really understood why it was important. Step one in probably 80% of the dishes at the restaurant would be to spoon some of the liquid into a hot pan. It had to be at least a gallon, if not more. One thing I never got around to asking about, but always noticed, was the huge vat of clarified butter that they kept near the stove. As I got more comfortable with the place, I would occasionally ask questions about the mystical goings-ons in the kitchen. It was a Southern style restaurant with really good comfort food – fried chicken, shrimp and grits, etc. When I used to bartend, I worked for a long time in the same restaurant and got to know the cooks pretty solidly.













Clarify butter in microwave