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I forget what it's called but the fat you see when you melt butter the white fat that floats on the top is skimmed off. Leaving only the yellowy smelly nast that is clarified butter. (It smells like pee) Typically used in baking as a glossy layer or browing agent for certain breads or what have you. Dipping crab or lobster. I don't really see it used anywhere. I used it once when I was in culinary school to make strudel. That's about it.
To correct the other answer above:
The white stuff that floats to the top when melting butter to clarify it ( or in making ghee) is the salts in the butter. It most definitely does not smell like urine! The yellow liquid left is the butter oil - or clarified butter.If you prepare this at home you melt butter over low heat in a heavy saucepan for about 30 minutes per pound of unsalted butter ( though salted butter can be used it contains a good deal of salt that MUST be skimmed off in order to store the remaining pure golden liquid butterfat). Any solids left at the bottom are the milk's proteins.They can be stored in the refrigerator and are good in recipes or poured over steamed vegetables and in baking. The "white" salts that rise during melting should be skimmed off with a spoon - if you use salted butter to make your clarified butter.Unsalted butter eliminates the salt removal skimming necessary to making the clarified butter clear. It is NOT used as a browning agent nor "glossy layer" as the person stated above.However, after a bread is removed from the oven and cooled you may brush some onto the product and it will remain glossy until it soaks into the bread product. In making strudel one uses small cut up cubes of COLD butter between layers of dough and in the folding and "leafing" that gives strudel's their characteristic flaky layers as its rolled out or thrown onto a table as some regional techniques in old world bakery dictate. Clarified butter is served in many restaurants with boiled and steamed seafood for dipping. It has many uses as a food, topping or ingredient, and even as lighting oil and in Indian medicinal preparations.It is most often made of cow's milk however in international groceries and in other countries it is not always a cows milk product but made from the milk of many mammalian species so do inquire if in Asian countries where it is most often made of whatever milk the farmer raises.
Wiki User
∙ 9y ago
Wiki User
∙ 9y agoClarified butter is also called GHEE, it is obtained by melting butter and letting its components separate by density or weight, water evaporates and the result thus obtained is ghee after separating the floating solid particles.
Wiki User
∙ 6y agoGhee is the name for clarified butter that is a staple in Indian cuisine.
Wiki User
∙ 13y agoNo because then it will start running around the house.
Wiki User
∙ 13y agoghee is another name for clarified butter
Wiki User
∙ 9y agoghee
Wiki User
∙ 8y agoghee
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With a cookie recipe butter has replaced ghee butter and mix is too crumbly. How do you improve this?
Ghee butter is clarified so there is no dairy in it. You need something that is going to hold your cookies together. Instead of butter, you can use vegetable shortening, or if you want to cut down on fat content, you can use applesauce.
Is clarified butter having lesser calories than butter or magarine?
If you look at equal volumes, clarified butter may have more calories than regular butter or margarine. Regular butter and margarine have some water in them. That water has been removed from clarified butter.
When butter is heated then cooled it's called?
Clarified butter
What is classified butter?
you mean clarified?
Are ghee and clarified butter the same?
If you ask, are Ghee and clarified butter the same, the answer will be no, because they are produced using slightly different methods. Clarified butter is made by melting unsalted butter, which causes the milk solids to separate from the liquid butterfat. The solids are then removed, leaving the liquid butterfat, which is the clarified butter. Ghee, on the other hand, is made by simmering butter until the milk solids are golden brown and then straining them out. This process gives the ghee a nutty, caramelized flavor, which is different from the taste of clarified butter. Ghee also has a higher smoke point than clarified butter, which means it can be used at higher temperatures for cooking without burning. In summary, ghee is made from clarified butter and further cooked till the golden brown and nutty flavor and it has a higher smoke point. For more information you can visit the site; milkio.co.nz/is-ghee-and-clarified-butter-the-same/
Why is clarified butter preferred for making roux?
clarified butter is essentially butter that has the milk solids taken out of it, we do this because it has a higher heat resistence therefore not burning. so, you can use plain butter for making a lighter roux, but if you are going to make a dark roux, the UNclarified butter will burn before you reach the color that you want. overall, i prefer clarified butter for almost everything because you run less risk of burning your food! hope this helped! cheers!
Will clarified butter brown more quickly than regular butter?
No
What is the correct punctuation of this sentence Add clarified butter the directions for clarifying butter are on page 10 to the batter at the end?
Add clarified butter (the directions for clarifying butter are on page 10) to the batter at the end.
Is clarified butter a mixture or compound?
It is a mixture.
How do you clarify butter?
Clarified butter is butter that has had the milk solids and water removed Melt the butter over very low heat in a saucepan, slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. One stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.
What is clairified butter?
Clarified butter is butter that has had all of the milk solids and water cooked out of and strained out of it.
What is done to butter when it is clarified?
Start with unsalted butter. The butter is melted and then allowed to stand for a few minutes. The milk solids settle to the bottom of the pan. You can pour off the clear butter leaving the milk solids behind. Then you have clarified butter.
