Clarified butter is unsalted
butter that has had the milk solids and water removed so all that remains is pure liquid golden-yellow
butterfat. It is produced by melting butter and allowing the different components to separate by
density.
The advantages of clarified butter is its long keeping quality (several months refrigerated) and its high
smoke point (can be used in
frying and
sautéing without burning). The disadvantage is that it doesn't have that same rich flavor of regular butter since the milk solid (the
butter) has been removed, but it does have a more buttery taste than other oils.
Unfortunately
drawn butter is usually synonymous with clarified butter; although, sometimes used to simply mean
melted butter. Typically,
chefs believe clarified butter to be the
proper accompaniment to
lobster,
crab or
shrimp. If you prefer the richer flavor of plain melted butter, a less confusing term to use to get it might be "non-clarified butter."
To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white frothy foam (the whey proteins), and should be skimmed off with a spoon. The
milk solids will drop to the bottom of the saucepan and form a milky sediment layer. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface, and it has stopped bubbling, remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle, then strain the mixture through a fine
sieve or
cheesecloth-lined
strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator.
The intensity of flavor of clarified butter depends on how long it is cooked. If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. Once the milk solids turn a golden brown color, the clarified butter will take on a rich fragrant nutty flavor that is called "noisette butter" or "
beurre noisette" which is a French name for "brown butter" or "hazelnut butter". However, be careful not to overheat the butter or it will become bitter tasting.
Ghee is a type of clarified butter important in
Indian cuisine. Clarified butter infused with ginger, garlic, and several spices, (known as
Niter kibbeh in
Amharic and
Tesmi in
Tigrinya) is prominent in
Ethiopian and
Eritrean cuisine (particularly in the
highlands).
Names and uses in different countries
In
England, clarified butter is used in the process of potting, whereby foods such as shrimp and hare are conserved in pots of butter.
In
Brazil, it is known as "manteiga de garrafa" (bottle butter) and is featured mostly in cuisine from the Northeast.
In
Iran, it is known as "yellow oil" and is used in place of other oils.
In
India, it is known as "
ghee" in Hindi and Indian English. In
Tamil, it is known as "Ney"
In
Egypt, it is known as "samnah". It replaces oil in frying and
sautéing due to a perceived superior flavor.
Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
..... Click the link for more information.
Butterfat or
milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.
Composition
The fatty acids of butterfat are typically composed as follows (by mass fraction):
[1] ..... Click the link for more information. In physics, density is mass m per unit volume V—how heavy something is compared to its size. A small, heavy object, such as a rock or a lump of lead, is denser than a lighter object of the same size or a larger object of the same weight, such as pieces of
..... Click the link for more information.
The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. Beyond the smoke point is the flash point, the point at which combustion occurs.
..... Click the link for more information.
For other uses of "fry" or "frying", see .
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed.
..... Click the link for more information. Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Sauter means "to jump" in French. It most likely gets the name for one of two reasons, because the food is cooked until it "jumps".
..... Click the link for more information.
Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
..... Click the link for more information.
Drawn butter can refer to a number of butter preparations, including:
- A sauce made of butter, flour, and water.
- Melted clarified butter.
- Melted butter.
- Is the same thing as Indian Ghee
..... Click the link for more information. Chef is a term commonly used to refer to a person who cooks professionally. Within most restaurants however, the term is more highly defined. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive
..... Click the link for more information.
NephropidaeDana, 1852
Subfamilies and Genera
- Neophoberinae
- Acanthacaris
- Thymopinae
- Nephropsis
..... Click the link for more information. BrachyuraLatreille, 1802
Superfamilies
- Section Dromiacea
- Homolodromioidea
- Dromioidea
- Homoloidea
..... Click the link for more information. The SHRIMP (Sensitive High Resolution Ion Microprobe) is a large-diameter, double focusing secondary ion mass spectrometer (SIMS). The SHRIMP is primarily used for geological and geochemical applications.
..... Click the link for more information.
Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
..... Click the link for more information.
In general, a sieve separates wanted/desired elements from unwanted material using a tool such as a mesh, net or other filtration or distillation methods. The word "sift" derives from this term.
..... Click the link for more information.
Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds which is used to make poutine. It is used in straining stocks and custards, bundling herbs, making tofu, and thickening yogurt.
..... Click the link for more information.
In general, a sieve separates wanted/desired elements from unwanted material using a tool such as a mesh, net or other filtration or distillation methods. The word "sift" derives from this term.
..... Click the link for more information.
Beurre noisette ("hazelnut butter", sometimes loosely translated as "brown butter") is frequently used in French pastry production. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids.
..... Click the link for more information.
Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə
..... Click the link for more information.
The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques.
..... Click the link for more information.
Niter kibbeh, or niter qibe (Ge'ez ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned clarified butter used in Ethiopian cooking.
..... Click the link for more information.
Amharic}}}
Writing system: Ge'ez alphabet abugida
Official status
Official language of: Ethiopia and the following specific regions: Addis Ababa City Council, Amhara Region, Benishangul-Gumuz Region, Dire Dawa Administrative council, Gambela Region, SNNPR
..... Click the link for more information.
Tigrinya (Ge'ez ትግርኛ tigriññā, also spelled Tigrigna; less commonly Tigrinian, Tigrinyan) is a Semitic language spoken by the Tigray-Tigrinya people in central Eritrea (there referred to as the "Tigrinya" people), where
..... Click the link for more information.
() Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat, a thick stew, served atop injera
..... Click the link for more information.
Eritrean cuisine are tsebhis (stews) served with injera/taita (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans).
..... Click the link for more information.
Ethiopian Highlands are a rugged mass of mountains in Ethiopia, Eritrea (which is sometimes referred to as the Eritrean Highlands), and northern Somalia (Somaliland) in northeastern Africa.
..... Click the link for more information.
Motto
Dieu et mon droit (French)
"God and my right"
Anthem
No official anthem specific to England — the anthem of the United Kingdom is "God Save the Queen".
..... Click the link for more information.
Motto
Ordem e Progresso (Portuguese)
"Order and Progress"
Anthem
Hino Nacional Brasileiro
..... Click the link for more information.
AnthemSorūd-e Mellī-e Īrān ²
Capital(and largest city) Tehran
..... Click the link for more information. This page is currently protected from editing until disputes have been resolved.
Protection is not an endorsement of the current [ version] ([ protection log]).
..... Click the link for more information.
Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə
..... Click the link for more information.