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Le Cordon Bleu News, 03/01/2013
Clarifying Butter
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Technique: Clarifying Butter

Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.

Even though regular butter is more frequently used in most home kitchens, chefs will often choose clarified butter over regular butter for its unique properties. Clarified butter can be heated to a much higher temperature than regular butter (about 177°C versus 121°C), making it possible to cook foods at much higher temperatures without imparting a burnt or bitter flavor.   In sauce-making, it is indispensible for giving a high gloss and more delicate flavor. Clarified butter can be kept in the refrigerator for several months.

120 g of butter will make about 90 g of clarified butter.
Technique for clarifying butter Clarifying butter How to clarify butter
1. Melt unsalted butter slowly in a saucepan without stirring. 2. Skim off the foam that rises to the surface. Remove from the heat and let stand a few minutes until the milk solids settle to the bottom of the pan. 3. Carefully pour the clear yellow liquid (the clarified butter) into a container, leaving the milk solids in the bottom of the saucepan; discard the solids.



These technique has been used in the following recipes:


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