Double Boiler Clarified Butter with Video
Andy Anderson !
My twist to the whole procedure is to use a double boiler to control the temperature of the process, and therefore keep the clarified butter from turning into Ghee.
Anyway, things like making beef, chicken, and fish stocks, and making a consume, as well as clarifying butter, are some of the first skills you learn when attending a cooking school.
So, you ready… Let’s get cooking.
Featured Pinch Tips Video
- 1 lb
- sweet butter, unsalted
1Chef’s Note: If you want to watch the video, click here: youtu.be/JGXgIllmvGc
2Fill the bottom portion of the double boiler with water, about half way up.
3Set on the burner and bring it up to a good simmer.
4Meanwhile, cut the butter into cubes and place in the top portion of the double boiler.
5Place over the simmering water, and allow the butter to completely melt, about 8 to 12 minutes.
6As the foam begins to rise to the surface skim it off with a small spoon, ladle, or gravy separator.
7Continue the process until the butter no longer generates any more foam, about 20 minutes.
8Remove from heat, and carefully remove any additional foam.
9Strain the mixture through a couple of folds of cheesecloth, or a fine tea strainer, into a sealable container.
12The golden nectar you now have is clarified butter, ready for use.