02-03-2007, 11:15 PM
Hi Venus
The clarified butter allows you to cook at almost the same temperature as oil - without the milk solids, scum etc catching in the pan and burning/ browning. It gives the flavour of butter to the dish, without the 'foaming' black butter that can sometimes occur.
As the butter needs to be very hot before placing the steak in, it is recommended to use clarified butter.
Clarified butter:
A reminder that clarified butter, when you melt it slowly on a low, even heat will separate into 'scum' at the top; centre (the vast majority) of clear 'clarified' butter; and the milky white solids and impurities at the bottom.
Skim the scum off the top. Allow to cool in the fridge in a clear bowl/ container.
Poke a hole through the butter to the 'solids' and drain off. Remove the set clarified butter from the container and trim off any remaining 'solids'.
Melt it down if using immediately or use as you would for beef dripping.
The clarified butter allows you to cook at almost the same temperature as oil - without the milk solids, scum etc catching in the pan and burning/ browning. It gives the flavour of butter to the dish, without the 'foaming' black butter that can sometimes occur.
As the butter needs to be very hot before placing the steak in, it is recommended to use clarified butter.
Clarified butter:
A reminder that clarified butter, when you melt it slowly on a low, even heat will separate into 'scum' at the top; centre (the vast majority) of clear 'clarified' butter; and the milky white solids and impurities at the bottom.
Skim the scum off the top. Allow to cool in the fridge in a clear bowl/ container.
Poke a hole through the butter to the 'solids' and drain off. Remove the set clarified butter from the container and trim off any remaining 'solids'.
Melt it down if using immediately or use as you would for beef dripping.