FoodReference.com (since 1999)

COOKING TIPS AND HINTS SECTION

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home > 

Cooking Tips >  Chemise to Collard Greens >  Clarified Butter

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications
An extensive selection of free magazines and other publications

CLARIFIED BUTTER

Clarified or drawn butter is clear, melted butter separated from its milk solids and water. To clarify, melt butter in a heavy saucepan over medium heat. Remove white froth as it forms on top. When the milk solids separate and settle at the bottom of the pan, carefully pour off the clear, yellow butter and discard the milk solids. Compared to regular butter, clarified butter can be heated to a higher temperature without burning and can be stored longer.  One pound of butter makes 12 ounces of clarified butter.

 

 

COOKING TIPS

  Chemise to Collard Greens   |   Chemise, En Chemise   |   Cherries   |   Cherries, Dried   |   Chervil   |  Chestnuts   |   Chicken   |   Chicken, Frozen?   |   Chicken Skin   |   Chicory & Endive   |   Chiffon Cake   |   Chili Peppers   |   Chili Powder   |   Chitterlings   |   Chocolate   |   Chrysanthemum   |   Cicely, Sweet   |   Cider   |   Cider Vinegar   |   Cilantro   |   Cinnamon   |   Citrus Fruits   |   Clabber  |   Clams   |   Clarified Butter   |   Cleaning   |   Clingstone   |   Clove Pink   |   Cloves   |   Coconuts   |   Coffee   |   Collard Greens  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2023 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages