What is clarified butter and ghee?
And why do I love it so much?
So I thought it was about time I put up a separate recipe for it because its so easy!
The Swiss secret to ultra crispy golden brownPotato Rostiis clarified butter. You can’t achieve the same crispiness OR flavour using normal butter or oil.
The water has evaporated and the dairy has solidified which will be strained out.
Then marvel at the incredible liquid gold and the smell!
Its insane so buttery and nutty!
It will keep for 3 months in the pantry or even a year in the fridge!
So you should not store that in the pantry, it must be kept in the fridge.
And I personally would not keep it any longer than the shelf life of the butter you used.
Ghee is liquid when its warm.
What butter to use
I use unsalted butter.
Ghee and clarified butter purchased at the store is unsalted.
What is clarified butter?
And whats the difference?
Clarified butter and ghee are the almost same thing.
Both are simply normal butter with the water and milk solids removed, leaving behind pure butter fat.
The dairy is what leaves black spots on your food when you sear over high heat because it burns.
However there are different methods for achieving this.
Ghee however takes a specific approach to clarifying butter.
As you’re able to see this is the exact method Ive provided above.
So what you get with mine is true ghee!
The Swiss secret to ultra crispy golden brownPotato Rostiis clarified butter. You can’t achieve the same crispiness OR flavour using normal butter or oil.
Think of it as a specific kind of clarified butter.
Drizzle oversoup;
To makerice dishes, such asMushroom RisottoorButtery Seasoned Rice;
To make themost amazing steak ever.
Note: Use with caution in baking recipes (such ascakesandcookies).
Clarified butter is the secret to makingbuttery popcornthat stays CRISP for days! The water component in normal butter is what makes popcorn soggy.
Baking is a science so you dont want to muck around with batters.
And now you could do it too!
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