hello everyone i'm nemo and welcome to my youtube channel
as you know by the title of the video i will be talking about clarified butter
in my opinion it's an essential ingredient in cooking and it's very important to know
how to make it perfect so if you want to learn about it keep watching this video
what is clarified butter so it's basically whole butter when milk solids and water have
been removed from it in other words when you remove the milk solids and water from cold water
you'll get clarified butter and this leads to a longer shelf life and higher smoking point and we
use clarified butter to have that buttery creamy flavor in our food how to make clarified butter so
as you should know by now the only ingredient in making clarified butter is whole butter
and the process of making clarified butter is simple and complicated at the same time because it
requires attention and if you don't pay attention to it let's say you just put it on the stove you
go you come back after 15 minutes you'll notice you have burnt butter and that's not what you're
looking for right so it requires attention first of all you have to just put the whole butter in a
soft spot put the saucepot on the heat source turn the heat on until it melts and starts to simmer
and after about three to five minutes of simmering you'll notice a white foam floating on top of your
melted butter those are actually the milk solids and you should start to like skimming all those
milk solids and there's actually no usage of those so after you made clarified butter you
just would like discard all the mix milk solids as the time passes the butter is still simmering you
are skimming the milk solids and you should notice the liquid is a little bit more clear right now
and what you're actually doing you're simmering the butter until all the water is evaporated and
you're left with a hundred percent butter fat okay this is very very important as soon as you notice
that you can see the bottom of the pot and the liquid is very very clear you should remove the
soft spot from the heat source this is because of carryover cooking even when you remove your
soft spot from the heat source the pot is still very very hot and the butter is still cooking
therefore you should remove the saucepan from the heat source when your clarified butter is not
fully done then you should strain your clarified butter with a coffee filter to catch all the milk
solids left in the clarified butter and you should be very very careful because when all
the water evaporates from butter it can burn very very quickly and let's say you're making
clarified butter and you forget to remove your saw spot from the heat source what should you do
you simply can transfer your clarified butter to another soft spot because when you do this
the temperature of clarified butter drops and it stops it from cooking because the
new pot that you transferred it to is cold compared to the pot that you're using
so the temperature of butter drops but if you burn your butter there is no way to like fix it so
you have to make sure that you're paying attention to it all right now you know what clarified butter
is and you know how to make it but you wonder how to keep it and store it right so you can
keep clarified butter in a jar at room temperature or you can keep it in the fridge but it's best to
make little batches at a time and keep it covered in the fridge and just letting you know it becomes
solid when refrigerated now how to use clarified butter well you can easily use it in anything you
want instead of oil if you want a buttery flavor to your food and one of the reasons why we make
clarified butter is to raise its smoking point so we can cook with it so don't be scared to add
clarified butter to your food and clarified butter is one of the key ingredients in hollandaise sauce
for those of you who had hollandaise sauce you know what i'm talking about it adds a buttery
richness like creamy flavor to holiday sauce my first time making clarified butter was about a
year and a half ago when i was in the hannaford career center and my chef instructor basically
taught us how to make clarified butter and it was very very interesting for me to see the process of
like evaporating all the water skimming the milk solids and we are left with a hundred percent
butter fat and the different ways that you can use it in cooking it's just so cool you
know and the most recent time i met clarified butter was in my culinary fundamentals class
about a week ago here at the culinary institute of america all right everyone this is the end
of the video thank you for watching and as always i hope you learned something watching this video
um if you want to support me make sure to like my videos as you watch them subscribe to my youtube
channel hit that bell button notification button next to the subscribe like thingy
on my youtube page you know and um yeah thank you and until the next video i will see you all later
you