Clarified butter: Difference between revisions
CSV import |
CSV import |
||
| Line 1: | Line 1: | ||
== Clarified Butter == | |||
[[File:Butterschmalz-2.jpg|Butterschmalz-2|thumb|right]] | |||
'''Clarified butter''' is a form of [[butter]] that has been processed to remove water and milk solids, leaving behind pure [[butterfat]]. This process enhances the butter's shelf life and increases its smoke point, making it ideal for high-temperature cooking methods such as [[frying]] and [[sautéing]]. | |||
== | == Preparation == | ||
The | The preparation of clarified butter involves gently heating butter until the milk solids separate from the butterfat. The butter is melted over low heat, allowing the water to evaporate and the milk solids to settle at the bottom. The clear, golden liquid on top is then carefully poured off, leaving the milk solids behind. This liquid is the clarified butter. | ||
== Uses == | == Uses == | ||
Clarified butter is used in | Clarified butter is widely used in [[culinary]] applications due to its rich flavor and high smoke point. It is a staple in [[Indian cuisine]], where it is known as [[ghee]]. In [[French cuisine]], clarified butter is used in the preparation of sauces such as [[béarnaise sauce]] and [[hollandaise sauce]]. It is also used in baking and as a base for [[sautéing]] meats and vegetables. | ||
== | == Nutritional Information == | ||
Clarified butter is composed almost entirely of fat, with a small amount of vitamins such as [[vitamin A]], [[vitamin D]], and [[vitamin E]]. It is free from lactose and casein, making it suitable for individuals with lactose intolerance or dairy allergies. | |||
== Variations == | |||
[[File:Butterschmalz-3.jpg|Butterschmalz-3|thumb|left]] | |||
There are several variations of clarified butter, including ghee, which is cooked longer to develop a nutty flavor. Another variation is [[beurre noisette]], or "brown butter," which is made by cooking butter until the milk solids turn brown, imparting a rich, nutty flavor. | |||
== Storage == | |||
Clarified butter has a longer shelf life than regular butter due to the removal of water and milk solids. It can be stored at room temperature in an airtight container for several months. For extended storage, it can be refrigerated or frozen. | |||
== Related Pages == | |||
* [[Butter]] | * [[Butter]] | ||
* [[Ghee]] | * [[Ghee]] | ||
* [[Cooking oil]] | * [[Cooking oil]] | ||
* [[ | * [[Frying]] | ||
* [[Sautéing]] | |||
[[Category: | [[Category:Dairy products]] | ||
[[Category:Cooking fats]] | [[Category:Cooking fats]] | ||
[[Category: | [[Category:Indian cuisine]] | ||
Latest revision as of 10:54, 23 March 2025
Clarified Butter[edit]
Clarified butter is a form of butter that has been processed to remove water and milk solids, leaving behind pure butterfat. This process enhances the butter's shelf life and increases its smoke point, making it ideal for high-temperature cooking methods such as frying and sautéing.
Preparation[edit]
The preparation of clarified butter involves gently heating butter until the milk solids separate from the butterfat. The butter is melted over low heat, allowing the water to evaporate and the milk solids to settle at the bottom. The clear, golden liquid on top is then carefully poured off, leaving the milk solids behind. This liquid is the clarified butter.
Uses[edit]
Clarified butter is widely used in culinary applications due to its rich flavor and high smoke point. It is a staple in Indian cuisine, where it is known as ghee. In French cuisine, clarified butter is used in the preparation of sauces such as béarnaise sauce and hollandaise sauce. It is also used in baking and as a base for sautéing meats and vegetables.
Nutritional Information[edit]
Clarified butter is composed almost entirely of fat, with a small amount of vitamins such as vitamin A, vitamin D, and vitamin E. It is free from lactose and casein, making it suitable for individuals with lactose intolerance or dairy allergies.
Variations[edit]
There are several variations of clarified butter, including ghee, which is cooked longer to develop a nutty flavor. Another variation is beurre noisette, or "brown butter," which is made by cooking butter until the milk solids turn brown, imparting a rich, nutty flavor.
Storage[edit]
Clarified butter has a longer shelf life than regular butter due to the removal of water and milk solids. It can be stored at room temperature in an airtight container for several months. For extended storage, it can be refrigerated or frozen.
