Clarified Butter

Finally made the switch to a monitored security system and I'm not sure my limited confidence in the kitchen can withstand the need to sweep a saute pan and all of its contents under a running sink while reassuring a nice caller from Minnesota that the house is, in fact, not a raging inferno. I was simply compelled to incinerate a pork chop.

Smoke points - turns out they're important.

Regular Butter smokes at 325-375 °F

Extra Virgin Olive Oil smokes at 350-410 °F

Clarified butter smokes at around 480 °F so use it when something need's high temp or a long time in the heat (sautéing & searing)

Ingredients

1 1/2 lb unsalted butter, diced into 1 inch cubes

Directions

Start with the butter in a small saucepan over medium heat

Once it's melted, turn the heat down to a low boil

Cook for 45 min, or until butter reaches 260 °F

Pour the liquid thru 2-4 layers of cheesecloth

Cool completely before refrigerating

Keep in fridge for up to six months, can be frozen for up to a year

When adjusting for specific recipes

• Always use unsalted butter

• Will lose 25% volume in the clarifying process