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You'll find some recipes call
for what is known as clarified butter. Pure and simple, clarified
butter is golden, melted butterfat with none of the milk solids
that would cause butter to brown and burn when cooked at high
temperatures.
Directions:
1. Melt butter in a saucepan
over low heat until it's completely liquid. It will separate
into three layers: a foamy surface, a golden yellow butterfat,
and a milky residue on the bottom.
2. Skim the foam from the surface
and discard it, then slowly pour the butterfat into another container,
leaving the milky layer behind.
Tips:
- One stick of unsalted butter
will typically lose about 1 tablespoon of volume during clarifying.
- Clarified butter will keep,
if kept covered and refrigerated, for several weeks.
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