It seems clear enough to me...
2007-03-17 16:39:41 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Clarifying butter removes the milk solids from the "oil" part of the butter. Normal (unclarified) butter will begin to smolder and turn a brownish color when heated because of these milk solids. When you clarify the butter, you can heat it to a much higher temperature before it begins to burn - this is necessary in some recipes, but only a preference in others.
In all my years of cooking, I have only clarified butter once; when something calls for clarified butter, I usually use canola or olive oil (depending on the dish)... this works just as well and saves a bit of time.
2007-03-17 16:57:43 · answer #1 · answered by mindthetwine 2 · 3⤊ 1⤋
As it's been stated, the purpose is simply to remove the milk solids which then raises the smoke point. I wouldn't just substitute with oil, because then you're losing flavor. that's not at all what you want. Also, in India, they clarify butter in tandooris and their clarified butter has a much higher smoke point than butter clarified anywhere else. It's quite amazing.
2007-03-17 19:09:29 · answer #2 · answered by Anonymous · 3⤊ 0⤋
Clarifying the butter removes the milk solids so that it will not be burn when it reaches a certain temperature as in Sauteing.
2007-03-17 16:54:01 · answer #3 · answered by chefmoquin 1 · 3⤊ 0⤋
The purpose of clarifying butter is to take out the salt & water in it this is then called Ghee, & doesn't burn when used for cooking / frying.
2007-03-17 19:00:29 · answer #4 · answered by dragundood 2 · 1⤊ 2⤋
In my understanding - removing the water and improving the flavor.
The Ol' Sasquatch Ü
2007-03-17 16:46:12 · answer #5 · answered by Ol' Sasquatch 5 · 0⤊ 1⤋
To remove the impurities that change the flavor.
2007-03-17 17:14:48 · answer #6 · answered by Anonymous · 0⤊ 2⤋