CLARIFIED BUTTER
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
CLARIFIED BUTTER
We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 3/4 cup.
Number Of Ingredients 1
Steps:
- In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.
Nutrition Facts : Calories 130 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CLARIFIED BUTTER
Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Clarifying is a relatively simple process that takes just a few extra minutes. Essentially, you're removing the water content and white milk solids from the butter. Expect to end up with about 25 percent less butter than you started with. Clarified butter keeps up to 1 month in the fridge. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories easy, quick
Time 10m
Yield 12 tablespoons, or 3/4 cup
Number Of Ingredients 1
Steps:
- In a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don't let butter resolidify), then skim any foam off the top.
- Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Protein 0 grams, SaturatedFat 10 grams, Sodium 2 milligrams, Sugar 0 grams, TransFat 1 gram
KITTENCAL'S BUTTERY PAN ROLLS
I make these buns on a regular basis they have remained a family-favorite over the years --- if you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.
- In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.
- In a small saucepan heat the 1 cup full-fat milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.
- When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
- Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
- Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
- Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
- Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
- After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
- Place in an oiled bowl.
- Cover and let rise about 1 hour or until doubled in size.
- Punch down dough.
- Divide dough into 12 pieces, and shape into round balls.
- Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
- If desired, brush the dough balls with melted butter, this is only optioanl.
- Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
- Set oven to 375 degrees.
- Bake for 22-25 minutes, or until dark golden brown on top.
Nutrition Facts : Calories 222.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 30.6, Sodium 335.4, Carbohydrate 36.8, Fiber 1.4, Sugar 3.6, Protein 6
KITTENCAL'S METHOD FOR SWEET FREEZER CORN NIBLETS
Do not omit omit the 1/2 cup sugar mixed in at the end, this helps preserve the freezer corn and keeps it firm and crispy, prep time does not include shucking the corn --- also see my recipe#121897
Provided by Kittencalrecipezazz
Categories Corn
Time 8m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
- Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
- Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
- Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
- Shaking the strainer strain out as much water as possible.
- Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
- Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
- Place in freezer bags or vacum pac.
Nutrition Facts : Calories 141.8, Fat 1, SaturatedFat 0.1, Sodium 355.1, Carbohydrate 34.4, Fiber 3.5, Sugar 9.7, Protein 4.1
KITTENCAL'S METHOD FOR CLARIFIED BUTTER
Just wanted to share the method that I use for clarifed butter...why all the extra work to remove the solids from the butter? Simply stated, clarified butter burns less readily because the milk solids are removed during the clarifying process. Also, you can store your clarified butter longer than regular butter. If you don't want "blackened" potato pancakes, you will want to make the effort to cook them in clarified butter, it is wonderful for cooking! You can refrigerate clarified butter for up to 2 weeks, or freeze it for up to 2 months. 2 pounds of regular butter should yield about 3 cups clarified butter, once you cook with this, you will never want to be without it, and it's so easy to make too! It is best however to use all unsalted butter.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 10m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Cut the butter into pieces.
- Place in a medium-size saucepan over low heat.
- Use a ladle to skim off the foam that rises to the top of the butter, taking care to leave the clear yellow butter in the saucepan.
- Remove from heat, and let cool slightly, then carefully strain through a fine sieve into a clean glass jar/container.
- Make sure you leave the milky residue in the bottom of the saucepan, try not to pour it into the glass container, discard it.
- Cool to room temperature, and store covered in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 1097.2, Carbohydrate 0.2, Sugar 0.2, Protein 2.6
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