What's so special about Clarified Butter??!
I know how to make it, but what taste difference does it make!? There's an Alton Brown Sweedish Meatball recipe that I really want to do but I don't really want to make clarified butter, can't you just use regular butter!?!? Or is there special properties about it!?Www@FoodAQ@Com
Answers:
Here is what I found about the properties of clarified butter:
Clarified butter is superior to regular butter in two salient ways!. You can fry with it at a higher cooking temperature, and you can store it longer!. These benefits are not won without a sacrifice: Clarified butter lacks most of the characteristic buttery flavor that mainly comes from one of the removed substances, the protein casein!.
You can fry with clarified butter at a higher temperature because you raise its smoke point from about 250 to 350 degrees F when you remove the butter's protein, which is the component that scorches first!. Clarified butter has a longer storage life because it is primarily the protein in the butter that makes butter vulnerable to spoilage!. If it is superclarified, as in the fabled ghee of India, you can store clarified butter at room temperature for months without ill effects!.Www@FoodAQ@Com
Clarified butter is superior to regular butter in two salient ways!. You can fry with it at a higher cooking temperature, and you can store it longer!. These benefits are not won without a sacrifice: Clarified butter lacks most of the characteristic buttery flavor that mainly comes from one of the removed substances, the protein casein!.
You can fry with clarified butter at a higher temperature because you raise its smoke point from about 250 to 350 degrees F when you remove the butter's protein, which is the component that scorches first!. Clarified butter has a longer storage life because it is primarily the protein in the butter that makes butter vulnerable to spoilage!. If it is superclarified, as in the fabled ghee of India, you can store clarified butter at room temperature for months without ill effects!.Www@FoodAQ@Com
does the recipe call for frying the meatballs in the butter!? if so, clarified butter is definitely not necessary!. there is no need to fry the meatballs at very high temperatures (where clarified butter would help because it won't smoke like butter will at high temps!.)
With meatballs, butter or vegetable oil or olive oil would all be fine; it just depends which flavor you prefer!.Www@FoodAQ@Com
With meatballs, butter or vegetable oil or olive oil would all be fine; it just depends which flavor you prefer!.Www@FoodAQ@Com
Clarified butter isolates the fat and eliminates the salt and milk solids so it has a higher smoking point, but less butter flavor!.Www@FoodAQ@Com