br>To clarify butter: Place 1/2 cup butter in a medium
Cut the 3 oz of butter into flakes and freeze them.
xcess.
Heat 2 tablespoons clarified butter in a large saute pan
arge bowl, whisk ingredients, except clarified butter. Place egg mixture in a
/2 stick of butter over low heat. When melted,
Cut the butter into 1-inch pieces.
Heat the butter over low heat in a copper bottomed saucepan.
When butter has melted, remove it from the heat and let stand for 4 minutes.
Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth.
The remaining butter is clarified!
Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.
ff excess flour.
Pour clarified butter into skillet to a depth
Place butter in 2-cup glass measure.
Cook on 20% power for 3 1/2 minutes.
Let stand 3 to 4 minutes.
Skim foam from top. Slowly pour off yellow oil into small serving dish.
This is the clarified butter.
Discard the leftover impurities.
Serve as dipping sauce for clams, crab legs, lobster or shrimp.
ow heat.
Cut the butter into large chunks and put
lean jars, and cover with clarified butter when cold. Seal and keep
Place butter in the slow cooker, cover and cook on Low for 1 to 1 1/2 hours, until the butter is melted and the milk solids surface.
Skim the milk solids from the surface until the butter is clear.
Strain the butter through the cheesecloth into clean containers. Store the clarified butter in the refrigerator for several weeks or freeze for up to a year.
In a skillet, heat clarified butter or oil over medium heat.
Note: to clarify butter: simmer whole butter (I like to do a
read crumbs.
Fry in clarified butter until golden brown on both
To make clarified butter, melt over low heat and
/4 cup of the clarified butter in heavy skillet over medium
00b0F. Heat 2 tbsp of clarified butter in a large skillet. Fry
Heat 1 tbsp butter in a saucepan and saute
owl. Stir in the melted butter and buttermilk. Add 1/3
he saute pan with the clarified butter.
3. Dry the