I hope everyone had a fantastic Easter Sunday. We enjoyed an Easter egg hunt at the church followed up with a waffle breakfast and a great sermon. Once we got home, the boys discovered the Easter Bunny had made his stop so off the ran to tear into their baskets. One sugar high later, my youngest crashed out for an unusual afternoon nap while I was making Easter dinner. Baked ham with blackberry sauce, honey citrus steamed carrots, deviled eggs, cheesy broccoli followed with a cheaty citrus cheesecake! It was delish!
Today’s post is all about clarified butter. Clarified butter is simply butter with the milk solids removed. It is used in restaurant cooking by many many chefs. It has a long shelf life with a higher smoke rate than melted butter. This is why many professional chefs prefer to cook with it. Pan fry eggs and pancakes. Brush it on the top of biscuits and pie crusts. Sautee mushrooms, garlic and onions. Pour a bit over freshly popped popcorn.
Clarified butter has so many cooking applications.
Another highlight about clarified butter: it’s not difficult to make. Here’s Alton Brown’s method featured in the book Good Eats: The Early Years.
Melt a pound of butter over low heat in a heavy saucepan. This will take about 30 minutes. Use either cheesecloth or fine mesh strainer to strain milk solids. Allow to cool.
Heat as above. Once the butter is clear, remove from heat, and quickly add 2 inches of HOT tap water. Clarified butter is less dense than water so it will rise to the top. Place the pan with the butter and water in the refrigerator or freezer until the butter solidifies into a yellow disc. Lift out, wrap in wax paper and refrigerate or place in foil and freeze. It will last for approximately 2 months.
Bon Appétit and Happy Cooking!
Jenn blogs about family, food, and crafts at Frugal Front Porch.