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In lieu of any feast type photos, I was going through my photos and found this, from the last time I made clarified butter. It's fairly straightforward but you need lots of patience.
I pre-heat my toaster oven to about 65C, nearly the lowest it will go.
I put a chunk of unsalted butter into a pyrex, then into the toaster oven and keep an eye on it. It should slowly melt and separate.
Very carefully skim the more liquid stuff off the top (butterfat), trying not to disturb the more solid stuff.

re: food 

I mostly use clarified butter to scramble eggs, you can get it super super hot before it starts to smoke and your eggs will cook in under a minute. On my stove, I put the butter into a large non-stick pan and set the heat to 8 or 9/10 or so. You need to be very aggressive moving them around but you'll get beautiful fluffy eggs. If I have some herbs I might top them with chopped parsley, a little bit of hot sauce and/or ground black pepper will do for seasoning, they don't need much.

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re: food 

I was never a fan of scrambled eggs til military service meant eat them or go without, but even afterwards it was hard to find them done really well. This way though, I love.

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re: food 

You can keep the clarified butter in your little jar in the fridge for quite a while, but I do find that the fresher the better.

If you're a video/visual type or if you just like French accents, this is a good video:
youtube.com/watch?v=cpcwDDpNpg

Some recipes will say "clarified butter or ghee" as if they're the same thing and they're not, really. Both are great but they'll give you different flavours.

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re: food 

I forgot to say make sure your toaster oven or whatever is set to convection!

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