What is clarified butter?

Clean butter, called ghee in Indian cuisine, is a type of butter that is liquid and pure gold in color. It is a butter from which a large part of other moisture and milk has been removed by a careful process of heating and stress, sometimes called rendering. Ghee can keep in the refrigerator for several months, tend to be slightly lower in calories and is used in various sauces, or only as immersion. The lobster would not be exactly the same without being immersed in the cleaned butter with which it is usually served. You should start with unsalted butter, as salt can destroy the process of clarification. You can make cleaned butter in small doses or large, with literally one cube at once or several pounds at a time. Because milk solids are removed, you end up with less butter than you started, so you may want to keep it in mind and create a little more than you need. You can also store any unused clean butter in the refrigerator until you need it next time.

Recipes for the production of butter cleaning are slightly different. Everyone requires butter heating, then some suggest that the foam pulls out, which begins to form up when the butter reaches a close boiling point. The simpler method is only to turn away heat in butter for cooking when it starts to foam. This triggers foam, which is actually small milk solid, down to the bottom of the pot. Once the butter turns gold, you just pour the butter through the sieve to capture the milk solid. Paper coffee filters work very well if you do not have a great sieve. Once the butter is tight, it is considered clarified.

Many people like to use cleaned butter as cooking oil. This is often used and in many other kitchens. In contrast to uninhabited butter, Ghee has a much higher smoking point so it can be used in dishes that require longer cooking or hot temperatures without worrying that things are attachediš quickly brown or burn. However, some chefs feel that the clean butter is less tasty than the butter that has not been rendered. Others consider the lighter taste of ghee very attractive.

Some national cuisine add herbs to the ghee to form herbal oil. In Ethiopia, the clarified butter is often served with the addition of garlic and ginger. Similarly, in French cuisine, foods such as Escargot or overwhelmed with garlic and parsley are usually served or supplied.