Welcome to this week’s Foodie Friday Roundup: Clarifying Clarified Butter.
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Have you ever heard of ‘clarified butter’ – also known as ghee? I had heard of it maybe once or twice in my life and then recently stumbled upon a Lebanese cooking show on our local public broadcasting. The episode was all about desserts… Umm Ali was one and, of course, Baklawa.
So my ears perked up when I heard Baklawa. I sat mesmerized by the layers of pastries and ingredients. Then the chef mentioned clarified butter so I figured my shot at ever making a good, or edible, dessert like this was slim to none. Being the nerdy person that I am though I started researching clarified butter and the following is what was found for this Foodie Friday Roundup…
- Clarified butter is made by slowly melting butter. The water is allowed to evaporate and separates the milk solids from the rich, golden liquid butter that rises to the top. Because the “impurities” are removed, it has a higher smoke point(approx 400F) which means it can withstand high heat without burning too easily. Some articles suggest not using it in baking unless specifically called for.
- Did you know you can create your own clarified butter? As a person that makes dinner either from a box or a window(aka drive thru), the thought of creating my own fancy butter seems daunting. And for that reason, that’s why I’m including a link to more of a cooking expert then I’ll ever be – ToriAvey.com. She has a great tutorial on making clarified butter.
- My favorite thing I learned… you can purchase clarified butter. Amazon and major retailers generally carry this dessert ingredient staple. Tah dah! You’re welcome! Ok, I’m all about #3. But if you want to create your own, be sure to click on the ToriAvey links.
I’m hoping this short and sweet post will help clarify what exactly Clarified Butter is. Haha, I couldn’t help myself… clarifying clarified and all. Do you ever use Clarified Butter? I’d love to hear about it in the comments below!