Thomas Josephs Clarified Butter Recipes

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CLARIFIED BUTTER



Clarified Butter image

Provided by Alton Brown

Time 50m

Yield Approximately 1 1/4 pounds clarified butter

Number Of Ingredients 1

1 1/2 pounds unsalted butter, cut into 1-inch pieces

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



Clarified Butter image

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

1 cup unsalted butter (2 sticks)

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

THOMAS JOSEPH'S BAKLAVA



Thomas Joseph's Baklava image

Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 30 to 40

Number Of Ingredients 7

4 cups pistachios, walnuts, or pecans, finely chopped
3 1/2 cups granulated sugar
2 tablespoons rose water
1 tablespoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
1 pound frozen phyllo dough, thawed
2 cups Thomas Joseph's Clarified Butter

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together nuts, 1 cup sugar, 1 tablespoon rose water, and 1 tablespoon cinnamon; set aside.
  • Place remaining 2 1/2 cups sugar, 1 1/4 cups water, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil; immediately reduce to a simmer and cook until slightly thickened, 3 to 5 minutes. Add remaining tablespoon rose water and return to a boil; cook for 1 minute. Remove from heat and let syrup cool completely.
  • Brush a 9-by-13-inch baking dish with clarified butter. Carefully layer half of the phyllo dough in the baking dish, brushing between each layer with clarified butter. Sprinkle nut mixture over top and continue layering remaining phyllo dough over nut mixture, brushing between each layer with clarified butter.
  • Brush top layer generously with butter. Using a sharp knife with a very thin blade (such as a boning knife), score baklava into 1 1/2-inch-wide diamond-shaped pieces, cutting through all of the phyllo layers.
  • Transfer to oven and bake for 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown, about 50 minutes more. Remove from oven and pour syrup over baklava; let cool completely before serving.

THOMAS JOSEPH'S CLARIFIED BUTTER



Thomas Joseph's Clarified Butter image

Use to make "The Martha Stewart Show" chef Thomas Joseph's Baklava.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 cups

Number Of Ingredients 1

2 cups (4 sticks) unsalted butter

Steps:

  • Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.

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