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Technique: Clarifying Butter

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Le Cordon Bleu News, 03/01/2013

Clarifying Butter
Technique
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THE PARIS CAMPUS

Technique: Clarifying Butter


Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.
Even though regular butter is more frequently used in most home kitchens, chefs will often choose clarified butter

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over regular butter for its unique properties. Clarified butter can be heated to a much higher temperature than regular
butter (about 177C versus 121C), making it possible to cook foods at much higher temperatures without imparting a

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burnt or bitter flavor. In sauce-making, it is indispensible for giving a high gloss and more delicate flavor. Clarified
butter can be kept in the refrigerator for several months.
120 g of butter will make about 90 g of clarified butter.

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1. Melt unsalted butter


slowly in a saucepan
without stirring.

2. Skim off the foam that


rises to the surface.
Remove from the heat and
let stand a few minutes
until the milk solids settle
to the bottom of the pan.

3. Carefully pour the clear


yellow liquid (the clarified
butter) into a container,
leaving the milk solids in
the bottom of the
saucepan; discard the
solids.

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These technique has been used in the following recipes:


Sauted beef tenderloin, butternut squash pure and Brussels sprouts with hazelnut vinaigrette
Cumin flavored carrot cream and ricotta served in a glass
Sirloin steak, Pont-Neuf French fries, Barnaise sauce
Poached eggs burgundy style
Sauted duck magret, anna potatoes and wild mushrooms
Beef stew in red wine, with bacon, onions, and mushrooms
Seared scallops with truffle shavings, butternut squash pure, creamy sauce with truffle

For more information


Le Cordon Bleu Paris
paris@cordonbleu.edu or use the online form
www.lcbparis.com
+33 (0) 1 53 68 22 50
8, rue Lon Delhomme
75015 Paris

17/1/2016 21:14

Technique: Clarifying Butter

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17/1/2016 21:14