![]() ![]() But, as I’m sure many of you have experienced, unless you are cooking it over relatively low heat, it has a tendency to burn and smoke extremely quickly. Well, there are lots of recipes and dishes that call for cooking with butter. No milk solids, no water, just pure butterfat. I’m supposed to be talking about clarified butter, right? Well, clarified butter is essentially pure butterfat. It doesn’t sound like a lot, but that small percentage of extra butterfat can make a huge difference in the baking world! The more butterfat, the greater the flavor, the less gluten will develop (tender, flaky pastries!), yada, yada, yada.īut that is an entirely different subject matter. Homemade butter can be as high as 86% butterfat. Most European butters (or European-style butter, such as Plugra, which you can find in most grocery stores now) contain at minimum 82% butterfat. ![]() In fact, butter is required to be around 80% butterfat in the states. Most generic store-bought butter is generally 80% butterfat, 16-18% water (yes, really!), and about 1-2% butter solids. To sum it up, butter consists of three things: butterfat, milk solids, and water. Or, more importantly, liquid gold in the cooking world. Clarified ButterĪre you familiar with clarified butter? I’m sure you are! A lot of people have a tendency to associate it with crab and lobster meat dunking or, sometimes, hollandaise sauce, but that doesn’t even begin to cover this stuff’s potential. ![]() And trust me, it is all good (warning: this is totally where I get nerdy when it comes to food). All types of butter! I don’t discriminate.Ĭlarified butter, ghee, and brown butter. It has an extremely high smoke point (480☏/248☌), which makes it perfect for high temperature frying, sautés and stir-frys.A comprehensive post on how to make clarified butter, ghee, and brown butter - and the difference between all three! Ghee is often used in Indian and Middle Eastern Cuisine, especially in the preparation of rice. Because the milk solids come into direct contact with heat, they start to brown, giving the finished Ghee a dark brown color and a nutty aroma. Ghee is a clarified butter made using almost the identical technique as above, but is cooked in a pot instead of a double boiler. If stored in the refrigerator, clarified butter will last for months. Since clarified butter is pure fat, it is shelf stable at room temperature for a couple of weeks to a month as long as it's stored in an airtight container. The addition of clarified butter gives our proteins, especially fish, a beautiful, golden-brown glaze that can't be easily reproduced by other cooking fats. Canola has a high smoke point and neutral flavor. To finish the process, simply skim off the “skin” and pour off the clarified butter, being careful not to pour off any of the casein that's settled to the bottom.Īt Stella, our standard cooking fat is a 50/50 mix of clarified butter and canola oil. What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a "foam" on top.Įventually this foam will dehydrate and collapse, leaving you a thin skin of whey protein on top and dry casein particles on the bottom. This allows you to gently heat the butter to the boiling point (212☏/100☌ at sea level). The easiest way to clarify butter is over a water bath or double boiler. This clarification process raises the smoke point and makes it great for cooking. ![]() Clarified butter, (aka drawn butter), is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed. ![]()
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