Everything about Clarified Butter totally explained
Clarified butter is
butter that has been
rendered to separate the milk solids and water from the
butter fat. Typically it's produced by melting butter and allowing the different components to separate by
density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would be then on top) is poured off. The components that are not butter fat are usually discarded.
Clarified butter has a higher
smoke point than regular butter, and is therefore preferred in some cooking applications, such as
sautéing. Clarified butter also has a much longer shelf life than fresh butter.
In the
Middle East ('samna') and
South Asia ('
ghee'), the butter is cooked long enough to evaporate the water portion and
caramelize the milk solids (which are then filtered out), giving the result a nutty flavor. In European cooking, this is considered a defect.
Clarified butter infused with ginger, garlic, and several spices, (known as
Niter kibbeh in
Amharic and
Tesmi in
Tigrinya) is prominent in
Ethiopian and
Eritrean cuisine (particularly in the
highlands).
Names and uses in different countries
In
England, clarified butter is used in the process of
potting, whereby foods such as shrimp and hare are conserved in pots of butter.
In
Brazil, it's known as "manteiga de garrafa" (bottle butter) and is featured mostly in cuisine from the
Northeast.
In
Iran, it's known as "yellow oil" and is used in place of other oils.
In
India, it's known as "
ghee".
In
Arab countries, it's known as "samnah". It replaces oil in frying and
sautéing due to a perceived superior flavor.
Further Information
Get more info on 'Clarified Butter'.
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