When preparing melted butter for seafood?!


Question: ie: lobster, is there such a thing as over cooking, meltling it?


Answers: ie: lobster, is there such a thing as over cooking, meltling it?

Yes you can over cook it. If it turns brown and has a sweet nutty smell you have overcooked it. This recipe tells the proper way to do it

http://www.landolakes.com/mealIdeas/View...

Not unless you fry it for like 15 minutes more than you should after its' completely melted.....

When you melt the butter, use the clear liquid part not the base of it what is left looks milky. If your butter turns brown you over cooked it.

no?

not as long as you keep a low temperature, I believe butter melts at about 95 degrees, so low temp will keep it from burning

yes you can burn it or scorch it.....just melt it slowly and remove it as soon as it is all melted....do not melt far in advance as it will harden again........make right before serving food....

ohh yes its very easy to do, I usually put it in the microwave on defrost for about a minute that will retain all your fav parts

krennao is right. The milky looking stuff at the bottom is water. The stuff floating on the top is milk solids. The golden nectar in the middle? Butterfat! That is the stuff you want. Do not stir the pot much once the butter melts and it will separate out on its own. Melt, remove from heat, separate.

Okay here goes....you can impart more flavor by simply letting your butter solids brown,(Ghee in Indian cooking...Buerre Noisette in French cooking...A.K.A. brown butter.) how fast or how slow you cook your butter is up to you , I brown butter at work in a hot pan , takes 3-5 seconds,but traditionally it was made very slowly , some some french chefs cooking it for hours under very little heat.The slower you cook it the more flavorful it will be.Brown butter cooked slow for 8 hours is so good you could drink it





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