mandypumpkin
Registered
What is clarified butter and where does it fit into the "healthy eating plan" for getting lean?
-
Please REGISTER at Anabolic Steroid Forums, and become a member of our NEW community!
what the heck is clarified butter?
- Thread starter mandypumpkin
- Start date
What is clarified butter and where does it fit into the "healthy eating plan" for getting lean?mandypumpkin
Registered
Oops! Should have posted this in diet and nutrition....cant figure out how to move it!
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.
I'd stick to healthy fats like the ones mentioned in w8's thread.
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
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
Registered
WOW! Thanks for the clarification!
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.
make sure not to use high heat or you will burn it.
w8lifter
Elite Member
Originally posted by mandypumpkin
WOW! Thanks for the clarification!
OMG...I just got that now...like two days later
Similar threads
