Buy clarified butter and use it properly
Clarified butter is made from normal butter by removing water, milk sugar and milk protein from the butter. A distinction is made between clarified butter and "slaughtered fat lard". If you buy clarified butter, you can use it very well for frying and baking.
When you buy clarified butter
- When buying clarified butter, you will certainly not find any information on preservatives, because industrially prepared clarified butter is not preserved either.
- You should therefore pay attention to the use-by date and to ensure that the packaging is undamaged.
- In any case, make sure that the lard has been properly stored in a cool place. So check whether the refrigerator in the shop in question is sufficiently cold.
- The grocery store offers clarified butter under different names. Basically, you should buy clarified butter as frying or deep-frying fat, because this can be heated to a very high temperature and closes the pores of the food very quickly.
- You can buy two other types of clarified butter under the names "Ghee" and "Nitir qibe". "Ghee" comes from Indian and "Nitir qibe" from Ethiopian cuisine.
Baking fat is inexpensive, reusable and turns your baked goods into a ...
Make clarified butter yourself
To obtain clarified butter, the butter is heated for about 30 minutes. As a result, the protein components dissolve and settle on the ground, while the water evaporates. After this process, the butter is filtered. To get around 600 g to 700 g of lard, you need 1 kg of butter. So if you buy butter, you can also make clarified butter yourself.
To do this, heat the butter in a saucepan for about 30 minutes. When the egg white has coagulated, the water evaporates. Then take off the foam and pour off the liquid. What is left is clarified butter.
How to use clarified butter
Clarified butter can be kept in the refrigerator for about 1 year to 1 ΒΌ years. Since the water has been removed from the butter, you can use clarified butter for roast meat and use baking. The roast or Baked goods are given a wonderful "buttery taste". You can heat the lard up to 205 degrees. Therefore it is also suitable for the deep fryer.
For roasting meat heat clarified butter to high temperatures. After searing, lower the temperature. Due to the initially high heat, the pores of the meat close very quickly and the food remains juicy.
You should also buy clarified butter for your deep fryer, because because it can be heated so high, it quickly closes the pores of the fried food and the fat cannot get into them that quickly Food penetration. This makes the fried food even more crispy.
If you want to bake, it is also worth using clarified butter. As a rule, you need 20% less fat than stated in the recipe. Then add an egg or some water for the "shortfall".
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