Have you sauteed something in butter because you wanted that rich buttery flavor, but what you ended up with was a burnt butter flavor instead? So how can you get the delicious flavor of butter without it burning? You need to remove the milk solids by clarifying it.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
The Correct Way to Clarify Butter – Kitchen Conundrums with Thomas Joseph
http://www.youtube.com/user/everydayfoodvideos
You're supposed to strain it.
482 degrees is the smoke point of clarified butter. 🙂
Anyone know where I can find that jar at 2:52?
It wasn’t meant to use in ingredients.. It was meant to take one
spoonful every morning for your health not for food… If u do this the right way u start feeling better and it has no fat…
Hot 🔥 tip : use a cheesecloth when pouring into container.
Somewhat disappointed in this video. There are two primary purposes for clarifying butter. The first is to separate the milk proteins (solids) in order to increase the boiling point for use in cooking from 250 F to approximately 480 F. This video (somewhat) accomplishes that. However, the second purpose is to increase its shelf life. Butter also contains water. Water is the main ingredient that promotes the growth of bacteria. Therefore, boiling the melted butter for 10 to 15 minutes is necessary in order to remove most of the water, thereby increasing the shelf life dramatically. This video does not address that important point. Also, the boiled butter should be allowed to rest for at least one hour in order for the milk solids to settle out.
You should use a cheese cloth to filter that clarified butter
Check it is the ghee I am not endorsing stay safe tc.
So what volume of clarified butter do you get from 1 lbs
What an idiot. He didn't strain the clarified butter and instead just slowly drizzled it out dripping from the dirty bottom of the pan. Terrible.
Does it matter whether it's salted or unsalted? Thanks
This is hardly clarified butter. You have cloudy butter. How long have you been cooking ? Just started ? I would guess that you are more the waiter type. The problem with the internet, is that anyone can pretend to know what they are doing. Why this video has 6.9k likes is mind boggling. Shame on you for releasing this.
He should simmer/soft boil it for at least 15 minutes to remove all the water. The result should look like cooking oil, not melted butter.
i like this explanation. Thanks
salt bae cooks beef in it
OK – but what can you do with the rest left in the pan?
I've watched all kinds of videos about clarifying butter. The point is to boil off the water content as that is in part what makes the shelf life shorter. Boiling off the water content, then let it settle and come to room temp and skim and pour leaving the milk solids. I see lot of videos skipping the boiling part.
Don't bother skimming, Heat it boil off the water and then let it cool AND settle for an hour or two.
Then you can skim the whey more easily the solids will have settled and you can pour it through a cheesecloth and have a perfect result. It's best to make a lot.
What can you do with the remaining fats in the pan?
This video makes a lot more sense than any other ones which require cooking/evaporating all the watery liquid at the bottom. Literally, when the butter is melted, the fat part and the watery part simply separate themselves autmatically. He‘s genius.
If you don't boil the water out of whole butter, when you use it for high heat searing it pops all over the place (and I mean all over the place) as the water that's still in it boils violently and reacts with the butterfat. The purpose of clarifying butter is to get the water out AND the milk solids/whey out. These routines that have you barely heating the butter only until the solids separate work for removing the solids but not the water. What you need for high heat cooking is pure butterfat, with the water removed as well. The only real way to do this is basically to produce ghee, and I see another poster below has explained the process and mentioned that this removes the water as well.
Wrong way of making ghee. He doesn’t know what he is talking about.
if u just heat it more the milk solids will rise up and you can skim them all, resulting in a higher yield
He didn't clarify whether to use salted or unsalted butter 😕