In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Thursday, January 7, 2016


                Clarified Butter, Ghee and Beurre Noisette

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  Unsalted butter -- will reduce down to 3 oz.

Starting with the least cooked of the three butters CLARIFIED BUTTER

Cut the butter into cubes and melt in a heavy skillet over a very low heat.  This is not a recipe you can rush.

Simmer gently on a low heat until the foam rises to the top.  WARNING! The butter may splatter some to be careful to avoid getting burned.

Once it stops splattering and all the foam has risen to the top skim the foam off with a spoon.  Place this in a jar to store in the fridge to use to flavor vegetables, put in oatmeal or similar uses. Do not worry about trying to get all the foam the rest will be removed in the straining stage.

Line a mesh strainer with a few layers of cheesecloth.  Place the strainer over a heat proof bowl or pan.

Pour clarified butter through the lined strainer to get the rest of the milk solids out.  Do not scrape the solids in the skillet into your strainer, but those with the foam.

Put the strained slightly cool clarified butter in a lidded storage container.  It will keep for 3 to 6 months.

GHEE is often in Indian cooking.  It is sometimes seasoned with tummeric, fenugreek or other spices. and be used in any recipe Clarified Butter is used.

Simply cook the butter a little longer to reduce some of the moisture (thus lowering your yield) and let it get a little darker.

BEURRE NOISETTE  is cooked even longer until it is a nutty brown.  It can either be skimmed or not skimmed and is great on steamed vegetables.

  "Butters used in cooking at slightly higher temperatures. These are generally very expensive to buy ready made,  so make them far cheaper."
  "3 ounces"
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 12mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : As a cooking oil, over vegetables and meaat or mixed into recipes.  A butter without the milk solids.

NOTES : Clarified Butter, Ghee and Beurre Noisette are basically the same thing with the only difference being the length of time the unsalted butter is slow cooked.  Ghee may be seasoned with spices such as tummeric or fenugreek and is often used in Indian cooking.  The entire purpoe, other than flavor is to creat a butter you can use for long periods of cooking or at a higher heat and to avoid burning the butter.

Please note your butter will reduce by approximately 25% so if you have a recipe for a specific amount start with 1/4 more to get the desired amount.

Nutr. Assoc. : 0

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