Regular butter is a combination of fat and milk solids, and the milk solids are what burn and turn black when you cook butter at too high a temperature. Clarified butter is
just the fat, with the milk solids taken out, which means you can heat it to a much higher temperature without it burning.
Clarified butter is great for higher-heat cooking like pan-frying and roasting, and it's super easy to make at home. Chef
Wylie Dufresne uses it to make
crispy potato cakes, among other things. He suggests making a big batch of clarified butter, storing it in the fridge, and using it as needed. Refrigerated, it'll keep for up to three months!
Here's how to make a big batch of clarified butter.
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