Do you know how restaurants sear steaks in butter without burning the butter?
Or how blackened fish or chicken tastes buttery but not burnt? Spicy, yes, but not that bitter burnt taste.
Restaurants make clarified butter, which simply means they remove the milk solids naturally found in butter. The resulting liquid is clear and golden, and less susceptible to burning over high heat.
If you have access to an Indian grocery store, you can purchase clarified butter in a jar. It’s called Ghee. After opening, it will keep in the refrigerator about 3 months.
If you want to make your own, follow these steps.
Clarifying Butter
Makes about 3/4 cup
1. Place 1/2 pound butter (2 sticks) in a saucepan over medium high heat. Bring butter to a rolling boil, and reduce heat to medium, skimming any foam.
2. Boil for about a minute and then remove from heat. After a couple minutes rest, the milk solids will settle on the bottom and you can pour off the clear golden butterfat.
3. Pour slowly so that you don’t disturb the milk solids. It helps to strain the clarified butter by pouring it through a strainer lined with dampened cheese cloth.
Blackening Spice | Pen & Fork | APRIL 22, 2011
[...] key to blackening anything is to use a well seasoned cast iron pan and clarified butter. And of course, the blackening [...]