{"id":37383,"date":"2021-11-24T20:44:39","date_gmt":"2021-11-24T18:44:39","guid":{"rendered":"https:\/\/www.lunchbox.eu\/?p=37383"},"modified":"2021-11-24T22:53:42","modified_gmt":"2021-11-24T20:53:42","slug":"making-clarified-butter","status":"publish","type":"post","link":"https:\/\/www.lunchbox.eu\/en\/making-clarified-butter\/","title":{"rendered":"Making Clarified Butter"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Clarified butter \u2013 this butter from which the milk solids have been removed. The result is a clear yellow fat, that can be heated to a higher temperature than ordinary butter without burning.<\/p>\n

Thus clarified butter is excellent fat for pan frying. It is also used as a dip for seafoods as lobster and crab and for globe artichokes. Indian ghee is a type of clarified butter.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_single_image image=”37369″ img_size=”full”][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”37371″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_single_image image=”37373″ img_size=”full”][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”37375″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

How to make Clarified butter<\/h2>\n

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  1. Take 200 g butter.<\/li>\n
  2. Put the butter in a heavy saucepan over low heat. Melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.<\/li>\n
  3. Carefully pour the clear fat into a jug, leaving milky residue in the pan. Discard the milky residue or add it to soups.<\/li>\n<\/ol>\n

    Keeping Clarified butter longer<\/h2>\n

    Since clarification removes impurities, clarified butter keeps well \u2013 several weeks in the refrigerator, longer in freezer.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”37377″ img_size=”full” add_caption=”yes”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

    Cooking Idea: Lobster Tail with Drawn Butter<\/h2>\n

    Drop 4 (220 g) raw lobster tails (throwed if frozen) into a large pot of boiling salted water. Bring water back to the boil. Simmer until the shells are bright red and the meat is opaque (8-12 minutes). Drain and serve hot with clarified butter.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_video link=”https:\/\/youtu.be\/Tn64I8QbYfM”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Clarified butter \u2013 this butter from which the milk solids have been removed. The result is a clear yellow fat, that can be heated to a higher temperature than ordinary butter without burning. <\/p>\n","protected":false},"author":1,"featured_media":37380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3221],"tags":[],"class_list":["post-37383","post","type-post","status-publish","format-standard","has-post-thumbnail","category-products-and-techniques-in-a-focus"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t