We are a week and a half away and I am no where near being ready for Easter. There are still eggs to be bought, meringues to be made, and decorations to hang. Let’s talk about butter, because butter cancels out stress.
butter made clear by heating and removing the sediment of milk solids
Because of the milk solids in regular butter, when frying, even at low temperatures, the mixture will scorch. With clarified butter, the milk solids have been removed and the liquid purified. Clarified butter is made by heating butter to the boiling point of water. The water then bubbles to the top and eventually evaporates. All that then remains in the pot is a clear, melted butter and a skin of whey which will be left on top. The skin is lifted off to reveal a butter well-suited for frying.
Go cook something in butter. Happy Wednesday!