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Topic: Clarified butter

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	News \| Gainesville.com \| The Gainesville Sun \| Gainesville, Fla.
		Clarified butter is butter that has been rendered to separate the milk solids and water from the butter fat.
		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).
		In England, clarified butter is used in the process of potting, whereby foods such as shrimp and hare are conserved in pots of butter.
	www.gainesville.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=clarified_butter (273 words)

	Clarified Butter - Joyofbaking.com
		Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat.
		Let the butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer.
		When making clarified butter always start with at least 25% more unsalted butter than the amount of clarified butter needed, as the volume is reduced during the melting and straining process.
	www.joyofbaking.com /printpages/ClarifiedButterprint.html (488 words)

	Clarifying Butter - Allrecipes
		Clarified butter is different from traditional butter in that clarified butter can be cooked with at a higher temperature without burning the way traditional butter would.
		Clarified butter avoids burning at higher temperatures because the clarifying process removes the easily burnable milk from the butter.
		If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan causing the hot clarified butter to splatter out of the pan.
	allrecipes.com /howto/clarifying-butter/detail.aspx (489 words)

	Tips for Cooking with Butter
		A: Clarified butter is a purified, thicker form of butter that’s been melted and has had the water and milk solids separated from the clarified or clear part.
		Clarified butter can be used immediately or kept in an airtight container in the refrigerator for up to three or four weeks.
		Butter is all natural and is made by churning, or shaking, cream until it solidifies, but there are many factors to consider when producing butter.
	www.wisdairy.com /OtherDairyProductInfo/Butter/CookingWithButter/Tips.aspx (791 words)

	How to clarify butter
		Clarified butter is butter that has had the milk solids and water removed.
		One advantage of clarified butter is that it has a much higher smoke point, so you can cook with it at higher temperatures without it browning and burning.
		Another method is to simmer the butter in a saucepan until the mixture separates.
	www.ochef.com /69.htm (192 words)

	[No title]
		Clarified butter is a staple in restaurant kitchens, because it does not burn as readily as butter when one does a saute.
		It is very simple to make at home: all you do is slowly melt the butter so that the clear (clarified) fat rises to the surface, and the milk solids sink to the bottom of the pan.
		When the butter is completely melted, carefully pour the clear, golden liquid into a clean container, leaving the milk solids residue in the pan.
	www.ebfarm.com /Recipes/StyledRecipe.aspx?RecipeID=247 (145 words)

	Clarified butter (Site not responding. Last check: 2007-11-04)
		Butter is clarified by slowly melting it, so that the milk solids in it separate and can be discarded.
		When the butter has melted and set, the white milk solids have sunken on the bottom of the saucepan.
		Use clarified butter in frying — or serve with Russian blins — instead of regular melted butter.
	www.dlc.fi /~marian1/gourmet/11_28.htm (169 words)

	Clarified Butter - Joyofbaking.com
		When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat.
		The intensity of flavor of the clarified butter depends on how long you cook the melted butter.
		Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor.
	www.joyofbaking.com /ClarifiedButter.html (607 words)

	Butter
		Clarified butter is becoming increasingly popular for sautéing and baking because it is less likely to burn at high temperatures.
		Butter that has an unpleasant smell or sour taste is likely to be rancid and should not be eaten, as the odor corresponds to a buildup of butyric acid.
		Opened butter cartons and unwrapped sticks of butter should be kept in a separate refrigerator compartment or in a covered butter dish to keep the butter from absorbing the odors of other foods.
	www.pccnaturalmarkets.com /health/Food_Guide/Butter.htm (645 words)

	Butter
		Clarified butter is unsalted butter that has been heated to the point that its water evaporates and the milk solids separate out.
		Clarified butter is often preferred to regular butter for sautéing because it has a higher smoke point.
		Butter is often used to make roux, a cooked mixture of equal parts butter and flour.
	www.inmamaskitchen.com /FOOD_IS_ART/reference/FoodThought/butter.html (776 words)

	Butter : Making clarified butter (ghee)
		Ghee is the name for anhydrous butter fat in India, where it is prepared in large quantities; it is commonly mixed with the milk fat of the water-buffalo.
		The butter is melted and the simmered long enough to boil off all the water, during which time it takes on a buttery taste.
		The vessel holding the butter is then allowed to cool; semifluid, clear butterfat, which makes the finest ghee, rises to the top of the melted butter and may be poured off, leaving the curd (precipitated protein) at the bottom of the vessel.
	webexhibits.org /butter/clarified.html (409 words)

	Clarified Butter
		Clarified butter has a wide range of uses, including sautéing meat and seafood, emulsifying sauces and giving shine to chocolate icing.
		Clarified butter will harden upon storage, so keep it in shallow, wide, covered containers so it's easy to scoop.
		Clarified butter can hold for 2 months in the refrigerator and 8 months in the freezer.
	www.leitesculinaria.com /recipes/cookbook/clar_butter.html (268 words)

	Kitchen Hints and Tips: WHAT IS CLARIFIED BUTTER?
		Clarified butter is actually a process to separate the butter fat from the proteins.
		Once all the butter is melted and has simmered for a few minutes, you will see that it has separated into 2 layers.
		The clear layer is the clarified butter and the milky layer at the bottom is the milk fat.
	www.kitchenhintsandtips.com /what_is_clarified_butter.shtml (179 words)

	Clarified Butter
		Since it does not burn as easily as ordinary butter, clarified butter is ideal for making dishes that benefit from buttery flavor but must be cooked over moderately high heat, such as omelets, fish, and sautéed potatoes.
		Clarified butter is easiest to make in large quantities, and it can be refrigerated for several weeks or frozen until needed.
		Skim off the foam that rises to the surface, and pour the clear, yellow melted butter off the milk solids at the bottom of the saucepan and into a glass jar; discard the milk solids.
	www.culinarycafe.com /Eggs-Dairy/Clarified_Butter.html (149 words)

	blog.josephhall.com
		Clarified butter is a pretty important ingredient in the professional cooking and baking worlds, so knowing how to clarify butter is equally important.
		European butter is closer to 82 - 83% butter fat, which is why bakeries that use it tend to have richer-tasting pastries.
		When the butter has reached room tempurature, go ahead and put the lid on the container (or wrap it in plastic wrap) and move it to the refrigerator overnight.
	blog.josephhall.com /2006/08/tutorial-clarified-butter.html (832 words)

	The technology of traditional milk products in developing countries
		Clarified butter is widely produced and used within an area including the Indian-sub-continent, the Near East and the Northern and Eastern part of Africa.
		Clarified butter is usually used for frying and represents the main source of food fat in many countries.
		This clarified butter is used for cooking and is not eaten as butter.
	www.fao.org /docrep/003/t0251e/T0251E15.htm (2127 words)

	Clarified Butter - Glossary - Hormel Foods
		Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave.
		Stick butter which is used to grease pans can burn easily and result in a bitter taste to the food being prepared, unlike clarified butter which can withstand higher temperatures without burning.
		Clarified butter is used in sauces, many baked items, and is served as an accompaniment for seafood, such as shrimp and lobster.
	www.hormel.com /kitchen/glossary.asp?id=33175&catitemid= (279 words)

	Other Oils and Fats Preparation Guide - Knowledge - Hormel Foods
		Making clarified butter is easily done at home and is worth the effort because of the delicious flavor it provides when used in cooking, as a condiment, or as a dipping sauce for seafood.
		Although clarified butter keeps longer than whole butter due to the removal of the milk solids, homemade clarified butter should be refrigerated in case any milk solids are still remaining in the finished product.
		If you have never prepared brown butter before, it may be wise to have a bowl or sink of cold water handy so that the pan can be plunged into the water, which quickly lowers the temperature of the butter and prevents it from burning.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=42&id=671 (1217 words)

	Aki's Kitchen - Techniques: Clarifying Butter
		Swirl the butter occasionally by raising and lowering the handle of the pot, 1 - 2 inches away from the burner, keeping the side of the pot, opposite of the handle, in contact with the burner to avoid scorching.
		The butter will slightly congeal as it passes through the filtre; therefore, you may have to use the back of a teaspoon to push the melted butter through the filtre, which only takes a minute or two to do.
		Use the clarified butter as indicated in your recipe, or cool it to room temperature and then store it in a tightly sealed container in the refrigerator or freezer.
	www.akiskitchen.ca /techniques/clarifying_butter/clarifying_butter_1.html (882 words)

	Ghee Nutrition: Benefits of the Indian Clarified Butter - Associated Content
		The butter is melted and simmered (this process is also called "rendered") in a pot or large saucepan until three layers form: a foamy, watery layer, which is skimmed off, a solid butter layer, and a milk solids layer.
		The separated butter is the clarified butter, a liquid mass of rich, golden butterfat.
		Clarified butter is composed primarily of saturated fat.
	www.associatedcontent.com /article/28850/ghee_nutrition_benefits_of_the_indian.html (649 words)

	Challenge Butter - Cooking Tips
		Melt the butter (approximately 1 tablespoon butter for 1-1½ cups sliced onion) over low heat, stir in sliced onions and cook slowly (20 to 25 minutes) until golden brown.
		Butter is beaten until it is softened and slightly creamy looking, then sugar is added gradually, beating until the mixture has a light, creamy appearance.
		If you melt the butter it will not be suitable for a number of baking applications — use it for other cooking and sautéing applications that call for melted butter.
	www.challengedairy.com /faq/tips.htm (1709 words)

	AYURVEDA : Ayurvedic Oils : Clarified butter (Ghee)
		Butter is extracted either from milk or curd, It is easily digestible as compared to clarified butter (ghee).
		Butter made from buffalo milk is heavy and causes the formation of excessive wind and phelgm in the body, but eliminates excessive bile.
		Butter made from goat's milk is sweet, bitter, beneficial for the eyes, an appetizer, and gives strength.
	www.urday.com /oil.html (783 words)

	clarified butter (Site not responding. Last check: 2007-11-04)
		Clarified butter is a real boon when you are frying or sautéeing.
		The milk solids in unclarified butter, which are removed when butter is clarified, are responsible for the burned, bitter particles that ruin the flavor of very hot butter.
		Clarified butter may be used immediately or cooled, covered, and refrigerated.
	www.sudairy.com /mer/recipes/butter.html (110 words)

	Ghee, the good fat. Learn how to make clarified butter step by step.
		Clarified butter is a versatile and healthy animal fat for cooking that doesn't burn in your pan as readily as butter.
		When the clarified butter has a golden transparent color and there is very little foam left on the surface, the ghee is ready.
		If you'd like to buy clarified butter to see and taste it before you make it yourself for the first time, I have found a reliable online store that sells 100% natural ghee made the traditional way.
	www.mediterranean-food-recipes.com /ghee.html (595 words)

	Butter Science Separating Butter Substances Clarified Butter Science Experiment of the Week 228
		Another way to make clarified butter is to place the butter in a small container and place it in a very warm place.
		The foam which forms on top of the butter is mostly due to air that is trapped in the butter during processing.
		The salt raises the boiling point of the water in the butter, which means less time between when the water starts to boil and when the proteins begin to burn.
	nicholasacademy.com /scienceexperiment228butterscience.html (1102 words)

	Questions and Answers - Butter Ghee, Clarified Butter, How to make clarified butter
		Restaurants buy it as "clarified butter." It is butter with all of the water and solids removed.
		Clarifying butter removes the water and milk solids, leaving pure butterfat.
		Clarified butter can be used at higher temperatures than normal butter.
	whatscookingamerica.net /Q-A/ButterGhee.htm (419 words)

	Cooks Recipes \| Clarified Butter Recipe
		Clarified butter is used as a sauce by itself or as a base for other sauces.
		Melt butter in 1-quart saucepan over low heat, without stirring, until melted and solids separate from fat (10 to 15 minutes).
		TIP: Clarified butter will keep several weeks in the refrigerator or it can be frozen.
	www.cooksrecipes.com /sauce/clarified_butter_recipe.html (83 words)

	DairyWise Gourmet Butter - Articles (Site not responding. Last check: 2007-11-04)
		The butter is then rinsed in ice water, drained and worked with a couple of forks or a potato masher to remove as much water as possible, and it is ready to use.
		Clarified butter keeps its quality longer (several months refrigerated) and it has a higher smoking point, which means it can be used for frying.
		Using butter (not clarified) is easier for sautéing because it tells you when it has reached the right temperature.
	www.gourmetbutter.com /s4main.htm (634 words)

	Ghee
		Ghee is sold as traditional clarified butter, and as a blend of 50 percent clarified butter and 50 percent vegetable oil.
		As the butter becomes warmer, skim the froth from the surface with a spoon, and discard it.
		The clarified butter can be used immediately, or kept in an airtight container in the refrigerator for three to four weeks or longer.
	www.publix.com /wellness/notes/Display.do?id=Food_Guide&childId=Ghee (351 words)

	How to Make a Satiny, Full-Bodied Hollandaise Sauce (Site not responding. Last check: 2007-11-04)
		Clarified butter and vigilant whisking are the keys to this thick, sumptuous hollandaise sauce.
		Butter is then slowly incorporated into the yolk-water emulsion, creating another emulsion (see Making the sabayon and adding the butter).
		Softened whole butter may have the most buttery flavor, but much of the airiness of the sauce will be lost because the butter will need more whisking as it's added to the sabayon.
	www.taunton.com /finecooking/pages/c00180.asp (939 words)

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