Clarified Butter - Master Chefs Recipe
Yield: 6 fl. ouncesRecipe by luhu.jp
Ingredients:
1/2 lbs: Butter, unsalted
Cut any amount of unsalted butter into pieces and melt slowly in,
Directions:
saucepan. Skim off as much foam as possible from surface. Carefully
pour off all clear golden liquid (this is the clarified butter),
leaving all milky residue in bottom of pan (discard residue.)
Clarified butter keeps well, tightly sealed, in refrigerator or
freezer. One half pound of butter (2 sticks) yields about 3/4 cup
clarified butter.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New
York
Source from luhu.jp
pour off all clear golden liquid (this is the clarified butter),
leaving all milky residue in bottom of pan (discard residue.)
Clarified butter keeps well, tightly sealed, in refrigerator or
freezer. One half pound of butter (2 sticks) yields about 3/4 cup
clarified butter.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New
York
Source from luhu.jp