First, I want to apologize for not posting all that often recently. As anyone who lives in NYC knows, using a stove top and oven during the summer in the LAST thing you want to do because it increases the temperature of your apartment by at least 10 degrees. Once it has been hot enough, long enough there is no way your apartment’s temperature will drop below 80 degrees (unless of course you have an air conditioning unit in your common areas- kitchen, living room and hallways). Knowing that I am always on a budget, I cannot afford to have AC anywhere but my bedroom and this is why my momentum with this blog and cooking in general has decreased significantly.
OK. Now that that is out there, I will share a fun and easy kitchen essential you can make with butter. Clarified butter is used in almost all professional kitchens because it is full of flavor and it has a higher burning point than normal butter. It is so easy to make and can take a dish to the next level. Here’s how to make it:
1 1/4 cup of butter
Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting
As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible
Skim the foam off the surface of the butter, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact
Use a ladle and skim the fat up and out of the pan, making sure not to let any of the water get into the ladle
Pour your newly clarified butter to a separate container, and discard the water and small amount of remaining milk fat
If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of foam
WW Points: 1 point per teaspoon
Use the clarified butter to get a nice sear on meats, seafood or even vegetables. I made some last week and used it to get a nice brown sear on both sides of some beautiful diver scallops I got at Whole Foods. I use small mason jars to store the clarified butter in the fridge. It will keep for months so it is worth making a big batch. You’ll be surprised how often you go into the fridge to use it!
*I used this “recipe” to help me along. Here’s Allrecipes.com’s step-by-step with pictures (which helped me a lot the first time I made clarified butter)
**Photo from www.asian-recipe.com