When I learned about clarified butter, it was from the 'Seasoned Cook'

channel

on youtube. He described two techniques. First was to let the water

evaporate

while the butter is under heat.
Then once the water is gone, strain the butter through triple-layer cheesecloth. At the end you have clarified butter.

Depends on what you want your butter to taste like.
The first method produces a nutty flavor that I like,
from the caramelization of the milk solids.

The second process is to heat the butter on low, ladle out the casein

solids.

The water will be separated from the butter. He ladled out the butter

into a

storage container.

This is the method I usually use, though, when making
a bunch, because I find it easier to control. Of course,
something in between is also possible.

In either case, you want to skim off any white or
brown stuff that rises to the top of the liquid. This
you can use for various flaboring purposes. Beware if
using salted butter, because both top and bottom
residues will be salty.

The advantage of the second process is that you're not 'cooking' the

butter as

long. Stated that butter can only cook for so long before it browns so, in doing this, you get more cooking time.

A certain amount of browning is inevitable with the
first method, and as I said, I think it adds to the
flavor.

With this advice, it seems relevant with respect to technique. Do you

all have

a preference or have you developed your own technique along the way?

Only this: do a pound at a time, especially if you
are doing the second method. The stuff keeps a long
time in the fridge.

I go with the boil & strain method. It's quicker and I'm less prone to

make a

mistake.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Apricot Basting Sauce
Categories: Sauces, Mexican, Syd's book
Yield: 2 servings

1/2 c Apricot Jam
1/4 c Apricots, Dried, Fine Chop
1/4 c Dry White Wine
1 tb Honey
1 ts Worcestershire Sauce

Heat all ingredients over low heat, stirring occasionally, until jam
is melted. Makes about 1 cup of sauce. From: Syd's Cookbook.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
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