(Untitled)

[devldog]

clarified butter: how and why
American butter (more so than European butter) contains a higher content of water and various impurities. This doesn't make it bad butter per se, but it makes it problematic to use as a cooking fat because it will brown and/or burn before you can get it up to the right temperature for a saute, and strongly affect the

Comments

[allanh]

Obviously I'm not the only person who wondered about that when reading your previous recipe.

Perhaps I'll surprise Randy one night...

[joeydiablo]

Thank you.

[lisa_mac]

Ah, this makes tons of sense. Thanks very much! Isn't clarified butter a large part of making Indian cuisine? I seem to remember reading about that in a cookbook. Do you use clarified butter for baking as well? What a kitchen pest I am.

[devldog]

generally it is not necessary to clarify butter for baking, and yes, it's used a lot in Indian cooking. are you going to make me some Indian grub?

[lisa_mac]

I'm limited to vegetables curries and rice, but I'm always willing to try new recipes. I'll see what I can conjure up for you.

[jered]

Yup in Indian cuisine it's called "ghee". You also use clarified butter when serving as something to dip your tasty tasty lobster in, since it looks and acts nicer on the plate.

[zbear20]

I'm so glad you posted this. I was going to make the chicken and just substitute butter. This doesn't seem too hard so I guess I might as well do it right.