what the heck is clarified butter?

mandypumpkin · 04-30-2002, 03:05 PM

What is clarified butter and where does it fit into the "healthy eating plan" for getting lean?

mandypumpkin · 04-30-2002, 03:08 PM

Oops! Should have posted this in diet and nutrition....cant figure out how to move it!

lina · 04-30-2002, 04:45 PM

I know it is used in Indian cooking. I think it is butter that has the cream removed from it...

I'd stick to healthy fats like the ones mentioned in w8's thread.

RoCk79 · 04-30-2002, 04:53 PM

I have no clue what kind of butter that is..If I knew, I would sure let you in on it, in fact, I dont think I ever heard of that stuff before!!

Mike51 · 04-30-2002, 05:25 PM

Clarified Butter
Serving Size: 1
Preparation Time: 0:05

Ingredients
1 lb butter -- melted
1 cup oil - Olive or Cottonseed
Preparation
Melt butter in a plastic container and refrigerate covered.

When the yellow fat has solidified, pop it off and scrape any residue off the bottom. This yellow fat, 80% of the butter, is clarified butter. You can use it by itself, but it is improved by the addition of some oil.

Melt the clarified butter and add a cup of oil for each original lb of butter. Store in a covered container, as it picks up odors.

Olive oil is best for flavor. Cottonseed oil is best for high temperatures in sauteeing. At about 400 degrees F the yellow color in the clarified butter breaks down and the butter becomes clear. This is when it is best to add food to be sauteed.
Regular butter burns because of the milk solids in the whey of butter. You can add the whey that is not used in making clarified butter to white sauces.
copied from the eGGsalad Directory

mandypumpkin · 05-02-2002, 03:25 PM

WOW! Thanks for the clarification!

seyone · 05-03-2002, 12:20 AM

in the restaurants we heat the butter and only butter in a sauce pan until all of the milk solids have cooked out of it. cook it until it turns clear and turns nice and golden in coloration. when finished it should have a very sweet nutty smell.
make sure not to use high heat or you will burn it.

w8lifter · 05-03-2002, 06:08 AM

Quote:

Originally posted by mandypumpkin
WOW! Thanks for the clarification!

OMG...I just got that now...like two days later

qball · 05-04-2002, 04:15 PM

When whole butter is melted, it separates into 3 layers. The fat floates to the top, the clarified butter (ghee) is in the middle, and the whey is on the bottom.

Hope that helps

04-30-2002, 03:05 PM	#1
mandypumpkin Registered User Join Date: Apr 2002 Location: usa Posts: 155	what the heck is clarified butter? What is clarified butter and where does it fit into the "healthy eating plan" for getting lean?

04-30-2002, 04:53 PM	#4
RoCk79 The one and only.... Join Date: Nov 2001 Location: Arizona Posts: 896 Photos: 9	I have no clue what kind of butter that is..If I knew, I would sure let you in on it, in fact, I dont think I ever heard of that stuff before!! Only one holding you back is yourself...It's time to let go.... .......Tebo

05-03-2002, 12:20 AM	#7
seyone M. I. A. Elite Member Join Date: Dec 2000 Location: Philly Posts: 2,562	in the restaurants we heat the butter and only butter in a sauce pan until all of the milk solids have cooked out of it. cook it until it turns clear and turns nice and golden in coloration. when finished it should have a very sweet nutty smell. make sure not to use high heat or you will burn it. to be the man you have to beat the man.

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04-30-2002, 03:08 PM	#2
mandypumpkin Registered User Join Date: Apr 2002 Location: usa Posts: 155	Oops! Should have posted this in diet and nutrition....cant figure out how to move it!

04-30-2002, 04:45 PM	#3
lina It's a Wonderful Life!!! Elite Member Join Date: Apr 2002 Location: Lounging around... Posts: 2,797	I know it is used in Indian cooking. I think it is butter that has the cream removed from it... I'd stick to healthy fats like the ones mentioned in w8's thread.

04-30-2002, 05:25 PM	#5
Mike51 I aint doing squat Elite Member Join Date: Feb 2002 Location: Id Posts: 377	Clarified Butter Serving Size: 1 Preparation Time: 0:05 Ingredients 1 lb butter -- melted 1 cup oil - Olive or Cottonseed Preparation Melt butter in a plastic container and refrigerate covered. When the yellow fat has solidified, pop it off and scrape any residue off the bottom. This yellow fat, 80% of the butter, is clarified butter. You can use it by itself, but it is improved by the addition of some oil. Melt the clarified butter and add a cup of oil for each original lb of butter. Store in a covered container, as it picks up odors. Olive oil is best for flavor. Cottonseed oil is best for high temperatures in sauteeing. At about 400 degrees F the yellow color in the clarified butter breaks down and the butter becomes clear. This is when it is best to add food to be sauteed. Regular butter burns because of the milk solids in the whey of butter. You can add the whey that is not used in making clarified butter to white sauces. copied from the eGGsalad Directory

05-02-2002, 03:25 PM	#6
mandypumpkin Registered User Join Date: Apr 2002 Location: usa Posts: 155	WOW! Thanks for the clarification!

05-04-2002, 04:15 PM	#9
qball Registered User Join Date: May 2002 Location: Oklahoma Posts: 26	When whole butter is melted, it separates into 3 layers. The fat floates to the top, the clarified butter (ghee) is in the middle, and the whey is on the bottom. Hope that helps