There are special pastry butters made where the fat is low melted and then the water is centrifuged out. Really only for specialized use. When you clarify over low heat the foaming is evaporation, you can flash the pan to stop any cooking. You're almost at pure fat so would need to be a pretty substantial result to go through the trouble
🔥🔥🔥🔥 would love in depth coverage of Mother Sauces and more. Just like the moles!
How would you reduce the water in butter to make it richer without browning the fats? Is there a great use for even doing that?
There are special pastry butters made where the fat is low melted and then the water is centrifuged out. Really only for specialized use. When you clarify over low heat the foaming is evaporation, you can flash the pan to stop any cooking. You're almost at pure fat so would need to be a pretty substantial result to go through the trouble
butter gives me powerful flavor memories... lobster dipped in rich, freshly drawn butter... steak cooked in butter... coconut oil + evoo stove made popcorn drizzled in butter... steamed broccoli dipped in drawn butter... grandma's 50/50 potatoes/butter... baked apples filled with butter...
:drool:
In this house we believe it's not butter.
wut mean?
I don't fall for that fake shit