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Clarified butter is used by the great chefs of the world because it is not as quick to burn or smoke in pan-frying as regular butter. To make it, first warm the butter over low heat until melted. Skim off the froth that rises to the top, and pour the liquid fat carefully through a cheesecloth. (Use the solids left behind to add extra flavour to soups and sauces.) Use the clarified butter immediately or keep stored (covered) in the refrigerator for up to 3 weeks.
Remember these tips to Keeping Butter Fresh
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