Difference between revisions of "Clarified butter"
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| − | '''Clarified butter''' is a form of [[butter]] which has had the [[water]] and [[milk]] [[solid]]s removed, leaving only the [[liquid]] [[fat]]s. Clarified butter is used in [[cooking]] when the [[flavor]] of butter is desired, but the cooking requires a temperature above that at which milk solids burn. Additionally, since clarified butter does not contain [[lactose]], it can be used for those who are [[lactose intolerant]].<ref>Cooking for Engineers, [http://www.cookingforengineers.com/article/131/Clarified-Butter ''Clarified Butter'']</ref> | + | '''Clarified butter''' is a form of [[butter]] which has had the [[water]] and [[milk]] [[solid]]s removed, leaving only the [[liquid]] [[fat]]s. Clarified butter is used in [[cooking]] when the [[flavor]] of butter is desired, but the cooking requires a [[temperature]] above that at which milk solids [[burn]]. Additionally, since clarified butter does not contain [[lactose]], it can be used for those who are [[lactose intolerant]].<ref>Cooking for Engineers, [http://www.cookingforengineers.com/article/131/Clarified-Butter ''Clarified Butter'']</ref> |
| − | Clarified butter is made by slowly [[melt]]ing butter, which causes the water to evaporate, the [[whey]] [[protein]]s to move to the top, and the casein particles to move to the bottom. The middle, liquid layer is the clarified butter.<ref name="McGee">Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen''. Scribner: 2004.</ref> | + | Clarified butter is made by slowly [[melt]]ing butter, which causes the water to evaporate, the [[whey]] [[protein]]s to move to the top, and the casein particles to move to the bottom. The middle, liquid layer is the clarified butter.<ref name=""""McGee">Harold""" McGee, ''On Food and Cooking: The Science and Lore of the Kitchen''. Scribner: 2004.</ref> |
| − | ''Ghee'' is the [[India]]n word for clarified butter. It is a symbol of [[purity]], as well as a [[fuel]] for holy lamps and funeral pyres.<ref name="McGee" | + | ''Ghee'' is the [[India]]n word for clarified butter. It is a symbol of [[purity]], as well as a [[fuel]] for holy lamps and funeral pyres.<ref name=""""McGee"""> |
| − | ==See Also== | + | ==See" Also== |
*[[Smoke point]] | *[[Smoke point]] | ||
Revision as of 00:49, April 9, 2008
Clarified butter is a form of butter which has had the water and milk solids removed, leaving only the liquid fats. Clarified butter is used in cooking when the flavor of butter is desired, but the cooking requires a temperature above that at which milk solids burn. Additionally, since clarified butter does not contain lactose, it can be used for those who are lactose intolerant.[1]
Clarified butter is made by slowly melting butter, which causes the water to evaporate, the whey proteins to move to the top, and the casein particles to move to the bottom. The middle, liquid layer is the clarified butter.[2]
Ghee is the Indian word for clarified butter. It is a symbol of purity, as well as a fuel for holy lamps and funeral pyres.<ref name=""""McGee""">
See" Also
References
- ↑ Cooking for Engineers, Clarified Butter
- ↑ Harold""" McGee, On Food and Cooking: The Science and Lore of the Kitchen. Scribner: 2004.