Clarified butter for baking and roasting, tin 500 grRead more...
|Article number:||FOODbazar Classics|
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Clarifying butter is a breeze, but still ... fortunately, clarified butter is also for sale. According to insiders, this is the best there is, a purely Dutch export product. Almost unknown in the Netherlands, but a popular product in the Middle East.
Working with clarified butter has the advantage that the butter burns less quickly. This is because the proteins have been removed from the butter (clarification).
A variant is brown butter. Our friend Alfons Schubeck is a big fan of that, he calls it 'Unser Bayrischer Olivenöl'. You make this by boiling the butter in a pan. But where the proteins are immediately scooped off (the foam) when clearing, we now wait until they settle and turn slightly brown (amber). Now pour the contents of a pan through a cloth lined colander and the brown butter is ready for use. It will last for at least a month without going rancid and it can be kept for a year in the refrigerator. This also explains why ghee is so popular, especially in very warm countries.
The brown butter can be used to give dishes an extra refined aroma, see also this movie starring Schubeck (some knowledge of German recommended).
Milk fat 99.8%, Aroma
Nutritional value per 100 grams
energy 3700Kj / 900Kcal
fat 100 gr
- of which saturated 70 gr
carbohydrates <0.5 gr
- of which sugar <0.5 gr
protein <0.5 gr
salt <0.5 gr