Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: RickB on July 09, 2013, 07:14:31 PM
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Went to the deep freeze to get some clarified butter and :( I was out. Hit Costco and got a 4 pound pack of unsalted butter. Here is the yield. Two quarts. Much easier to make a bunch than a little.
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_0349_zps8370cc37.jpg)
Will portion into ice cube trays tomorrow.
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That is a beautiful picture!
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I can see that basting some Lobster tails soon :P
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That's begging for some garlic to go with some skrimps ;)
Mike
Sent from my iPhone 5 using Tapatalk
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I make clarified butter with this simple set up on the kitchen counter.
I usually do three sticks at a time. That amount seems to last me quite awhile
(http://i804.photobucket.com/albums/yy324/Trooper1060/Bill-B-Que/pelletheads/DSCN1725.jpg) (http://s804.photobucket.com/user/Trooper1060/media/Bill-B-Que/pelletheads/DSCN1725.jpg.html)
4 pounds seems like a lot of clarified butter, RickB. How long do you thing it will take you to use that much?
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I make clarified butter with this simple set up on the kitchen counter.
I usually do three sticks at a time. That amount seems to last me quite awhile
(http://i804.photobucket.com/albums/yy324/Trooper1060/Bill-B-Que/pelletheads/DSCN1725.jpg) (http://s804.photobucket.com/user/Trooper1060/media/Bill-B-Que/pelletheads/DSCN1725.jpg.html)
4 pounds seems like a lot of clarified butter, RickB. How long do you thing it will take you to use that much?
That will probably last me at least six months to a year. I freeze it in ice cube trays and then package in vac bags. Need some for dipping or cooking take a cube or two out good to go.
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I can see that basting some Lobster tails soon :P
Mike you know me to welll! :D
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Nice stash to have around.
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Anymore details on how to clarify the butter.. this has me interested.
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Anymore details on how to clarify the butter.. this has me interested.
x2 and some background how why
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Anymore details on how to clarify the butter.. this has me interested.
x2 and some background how why
Google is your friend ;)
The primary reason for clarifying butter is to increase its smoke point, meaning that it can be used at higher temperatures without burning. This is useful when the food you are cooking will benefit from the flavor of butter as opposed to plain cooking oil. It is worth noting that while clarified butter won't be quite as tasty as it was in its original state, it certainly packs more flavor than cooking oil. Good examples of foods that benefit from cooking in clarified butter are omelettes, fried potatoes and fish fillets. It is also preferred for making butter sauces like bearnaise and hollandaise, as well as for making roux. "Drawn butter" is simply melted butter and has not gone through the clarifying process.
When making clarified butter, always use unsalted butter because the salted variety can produce unpredictable results. Start with a half-pound, cut into tablespoon-sized chunks. Place them in a heavy saucepan and heat them over a low heat until melted. Continue the cooking until a foam rises to the top and you can see the milk solids begin to filter to the bottom. As the butter clarifies, skim the foam that rises to the top with a shallow spoon or ultra-fine strainer. Once you've removed the foam from the top, take the pan off the heat and let it stand for a few minutes to be sure the milk solids have settled completely at the bottom. At this point you can slowly pour your clarified butter into a container for storage. Discard the solids that remain at the bottom of the pan. The process of clarifying butter reduces the volume by about 25 percent, so your half-pound of butter will yield about 3/4 cup of clarified butter.
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What Muebe said..so easy to do..makes for excellent gahhlick bread if you roast the gahhlick. Pam .☆´¯`•.¸¸. ི♥ྀ
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I love butter but to me it's just too much trouble to clarify butter. I usually just cook with extra light olive and if I want butter flavor add it at the end or at the table. Smokin Don
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I like the idea of being able to freeze it.
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I love butter but to me it's just too much trouble to clarify butter. I usually just cook with extra light olive and if I want butter flavor add it at the end or at the table. Smokin Don
I agree it is a bit of a pain. Thats why I make a bunch at one time. I use olive oil alot but there is no replacing clarified butter in certain recipes. Plus it just tastes so dang good!
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http://www.seriouseats.com/2010/02/how-to-clarify-butter-step-by-step-instructions-.html
Clarified butter is very easy to make at home. I usually do 2-3 sticks of unsalted butter at a time.
As you see in my earlier photograph, the simmered butter is now resting and settling in a zip-lock bag which is hanging from the upper cabinet knob. The pan at the botton is the pan used in simmering and the plastic container will be slid underneath to gather the clarified butter. So, at this time I will tack a scissors and snip ( think small) off the bottom point on the baggie allowing the milk solids to drain back into the pan. This is the waste portion. As soon as the white milk solids have drained and the golden yellow clarified butter begins to drain, I slide the pan away and the plastic storage container underneath the drip flow to gather the butter.
I'll copy and paste from my recipe files and see if it is explained any better.
CLARIFIED BUTTER
2 ¼ sticks of unsalted butter
Melt butter in small saucepan on with medium heat and allow melted butter to simmer slowly for 5 minutes. Do not allow butter to boil
Remove and cover melted butter. Allow melted butter to cool to 120 F.
When temperature reaches 120 F, pour melted butter in to quart size zip-lock bag and close bag.
Punch hole into corner of bag near the zipper top. Tie up the bag, hanging it about 6-10 inches over counter top.
Allow melted butter to hang for 10 minutes.
Notice the three separate sections of the melted butter. Foam on top – the white milk solids on bottom - clear golden liquid in center. Place a container to use as waste pan under zip-lock bag. Cut with scissors, a very small corner of the bottom of zip lock bag and allow the white watery compound to drain into waste pan. If the drains is slow and clogged, tap bag or snip off a very tiny bit more.
Once the white watery solids part of mixture is emptied place a jar under toe flow to catch the clarified butter.
Watch as the golden clear component drains out and the white top foam is about to drain -- & then slide the waste container back under for the remainder of fluid.
Refrigerate clarified butter & then examine for incomplete separation in container. Scrape off solids that have surfaced on top of the clarified butter
This should result in about 8 oz. of clarified butter