Typically, it is a any unsalted butter that has been heated to remove the milk solids. Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave. When it becomes liquidfied, skim off the residue from the top. The clear yellow liquid, which is the clarified layer, is strained off leaving the milky solids at the bottom of the pan. Another option for removing the solids is to keep the liquid in the bowl after it has been melted and place it in the refrigerator, allowing it to become solid again. The milky residue remains as a liquid in the bottom and the solid mass of the clarified butter on the top layer can then be easily separated. This is accomplished by making an opening in the layer of clarified butter, that will allow the milkly substance be poured out through the hole as the bowl is tilted.
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. Clarified butter is also known as drawn butter.
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