Steps By Step Instruction To Make Clarified Butter - The French Cooking Academy
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- čas přidán 1. 08. 2015
- Step by step instructions on how to clarify or make clarified butter. Clarify butter in french cuisine is used to make various sauces like the sauce Hollandaise and sauce Bearnaise. but you can also use clarify butter to cook meats or other ingredients.
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Finally, proper French cooking lessons. Thank you so much!
This should have a million or more subscribers! Even though I've been cooking and studying the culinary arts for seven decades, I have learned a lot from here!
Thanks for that great comment
Brilliant!!… The use of the glass bowl to see what was happening with the separation of the butter fat, and the actual clarified butter was great in demonstrating what was happening with the reactions!
Hi gary I am happy some people find this useful. ultimately clarified butter can be made by melting the butter in all kind of ways using all kinds of technique some subscribers said they used the microwave very briefly. so its worth experimenting. thanks for watching
My dear French cousins... Mes chers cousins français...
I use a French press to clarify butter. The strainer clears the froth at the top and keeps the solids at the bottom and I pour the beautiful clear butter into a Mason jar and voilà! Easy and low waste.
J'utilise une presse à café française. Le crible enlève la mousse et garde les solides au bas, et je verse le liquide doré dans un pot Mason, et voila ! Très facile, peu de gaspillage.
Great way of making clarified butter! Congratulations on your channel. It teaches very solid French cooking in a friendly and easy way. I really appreciate your work.
Hello from Melbourne,I m Chinese cuisine chef , I start love French cuisine when stay Australia ,I m cookery student now ,thanks for you sharing everything about French cooking skill
hi there welcome and i am glad you like the video
I can't believe you only have 2.5 thousand subscribers... The information you share is, to say the least, invaluable!
+Yannis Patras
Hi Yannis. I think the problem must be in the basic shooting style and editing which when compare to other channels is pretty average. To be honest, I have been a bit down lately with the all thing, and I have not posted any video lately because of that. I am doing everything (shooting, editing and post production) with an Iphone6 only, and it really start to show its limitation. even the kitchen I have is awkward to shoot in as its an alley style kitchen. So yeah,not sure what the future holds. But its sure is really nice to get nice comment from everyone. Thanks guys
+The French Cooking Academy Please, don't stop! It helps me so much. I love it! Maybe you should find someone to help you with editing, there are many people who do that for a cheap price. But, for me, your information is so accurate that I don't even care about the video shooting. Cheers :)
+Thallía Borba Rosa HI
Thallia thanks for the support it really helps. I actually just discovered that I was eligible to enabled Fan funding on the channel (which is now active). This now allows anyone to support the channel making sure more and better videos will keep coming to you :o)
I would just put this in a measuring cup with a spout. Then you could pour off the clarified butter. But I like the oven method. That's terrific.
This is the easiest method I have seen on CZcams. Thanks.
Standard Cooking, love it.
Your program is excellent.
Hello from California! Not sure why you don't have more views and subscribers, your videos are outstanding! Hope to see your following grow!
Will Robinson because he talks too o much, for simple instructions...he lost me halfway through...
Thank you so much! So easy to make with your instructions !
Enjoy watching your recopies! We use clarified butter a lot in our cooking In Palestine and the Levant. I will share with you a little tip that makes separating clarified butter from milk a lot easier. We usually add roasted green wheat (freikeh) to the butter before heating it. The wheat absorbs the milk and gets cooked in it, and all you need to do is strain the butter and you will get pure clarified butter. You can use the cooked freikeh for vegetable or poultry stuffing.
Hello palestinian cooking that sounds great I would love to hear you tips and tricks as well sounds super interesting. thanks for your comment and happy cooking.
Worked perfectly. Used with your Chicken Chasseur recipe.
Nice job...thanks!
I'm hooked on your videos - you really explain the process simply and so easy to follow - thank you!
Thanks Patricia, I am so glad that many people find the videos useful. Because to be honest, when you start a food/cooking channel, a lot of time you put everything back on the table, and start having second though thinking : "is what I am doing worth it at all?" so thanks for that, it really helps to keep the motivation up.
+The French Cooking Academy totally worth it for us. I've watched so many videos of yours, that I had a dream about you the other night. (Nothing weird!). It was after watching your Bearnaise sauce vid. You explained how to correctly pronounced it - "bey-ar-naise". In my dream I was telling you about my beagle Rosie. You carefully explained that it is not pronounced "bee-gle", but "bey-agle". You explained that it is because the breed originated from an area of France called Bey-agle. (Sorry, I don't have an accent aigue)
Drew M That's such a funny comment. Sorry for intruding your dreams. :o)
if it makes you feel better... i'd say every body asks if what we are doing is worth it. For me what you are doing is worth it :). My mother's birthday is coming and i'm going to cook her you're French Seafood Casserole Recipe, thank you very much, and keep it up!
Love your recipes 😍 😍
French Academy..👏👍 ‼️ Always Very
practical..Mercy
Chef Stephan🥰🙋
What do you do with the leftover milk solids?
I really appreciate your videos. Good information
+papitroy
that's really motivating to hear thanks Papitroy
I'm gonna try Hollandaise Sauce tomorrow!!!
Thanks a lot for sharing such an important recipe
thanks for watching
My pleasure...:)
I always do this by separating the butter, then putting the whole mix in a ziplock bag hanging in the fridge. the butter fat will solidify. Easy separation, maximun performance.
👍Good info & video demo. Thanks for sharing. Why not just strain it using a filter so that you can get all of the good clarified butter? Isn’t clarified butter also called ghee? Can’t the butter años be heated on the stovetop for the same result?
Salut Stephanie. En inde, nous utilisez Du Ghee quick est aussi clarified butter
Now wouldn't it be easier to remove the clarified butter from the milk solids if the liquid was placed in a conical glass container and the clarified butter removed from the top with a turkey baster? Where can I get a conical clear glass container?
Thanks for the video, very helpful. Can the milk solid be used for anything, or does it have to be thrown out. Thanks
Hi Andy no milk solids I think are seen as the bad guys and they are usually discarded. i don't think that culinary speaking they would bring anything good to the table anyway . but if you hear something let us know.
@@FrenchCookingAcademy They are used in indian baking, called Khoa, khoya, or mawa.
How 'bout putting the ladel in ice or adding ice to the ladel then skimming the butter for the milk fats?
Hello from Texas! Hope you are enjoying your day. Thank you for your tutorial. It was very easy to follow. My question is, how long does clarified butter last in the refrigerator? I would like to make some to use within a week. Thank you in advance. Au revoir, prends soin de toi.
it keeps very well actually but it needs to be kept in air tight container as it has a tendency to absorb the smell of whatever is in your fridge . never leave onion for instance next to butter. but yes you can keep it for a week in the fridge .
How much clarified butter do you get, per 100g of butter, roughly? Would be good to have an idea of amounts
But how do you make butter to begin with?
There must be tons of content out there on how but Im here watching you coz I rather watch you showing how to, plus you are very detailed, easy to understand, no-fuzz. So if you feel like making butter...please do!
@@Energised Voyages you mean from heavy cream... Buttermilk is the scrap milk from making the butter itself😆
Can I use ghee ....Indian clarified butter.?
Thanks Chef, I'm loving this channel! I can see that not many recipes call for clarified butter. In those instances, why is it necessary to use clarified butter? For example, what would happen to a béchamel sauce if we just used regular butter?
HI Kevin usually we use clarified butter for two main reasons. first its gives a cleaner taste example why we use it in hollandaise and bearnaise. but the most part it is that clarified butter can withhold higher temperature without burning. But to answer your question you could indeed do a roux with clarified butter and it will be a very similar outcome.
Just a thought, wouldn't it be Alot faster if you melted the butter in a Chemistry Beaker? Pour the fat out, the solids stay on the very bottom.
I used a BBQ syringe someone got me to take out the butter fat. It was fairly easy to do, and I got almost all the fat, and none of the solids. Just make sure you clean the syringe well, though!
Just a thought - could I use a gravy degrease pitcher to separate the liquid fat from the solid?
I have not tried it but why not. Really what matters is to get rid of the milk solids, so its worth experimenting. Please try it out and then share your experience with everyone. If it works well, please give the type and brand of the pitcher you use and I will add it in the Subscriber favorites list on the French cooking academy store. :o) if you are not aware of that store the link on the channel front page (Top right)
The 'skin' at the top, that's also milk solid right?
I was told that the butter fat needs to be boiled to remove the water. Is this extra step not necessary? Thanks!!
If its solid can't we simply use a sieve? As long as you don't handle it to hard it wont go back into solution.
As for most of these basic ingrediences, there are hundrets of videos with different procedures, and there is something I wanted to ask you about you recipe: most other how-to's for clarified butter use a long cooking time over 100° C to evaporate all the water! You procedure in the oven with 70-80° leaves all the water in - doesn't this cause problems when you're sautéing on high temperatures??
And some other things I hope you can help me get my head around:
How do you store it?
What kind of shelf life does clarified butter have?
Is there a way to keep it liquid? (everytime I tried clarified butter before - no matter the technique - it went opaque and kind of creamy when it cooled)
Thank you very much in advance,
kind regards
Chef Vanhoeppen ;-)
H there and thanks for watching. generally speaking in a kitchen in France to clarify you simply leave a large in a container on the side of the stove before a service and your butter will just melt over several hours so basically there is no official technique as you are just melting butter. this is one of the many ways to melt the butter for home use, but feel free to use any technique that suits you best. at the end of the day clarified butter is simply melted butter with the Milk solid removed. when it come to storage you can keep you clarified butter in a glass container for instance in the fridge for several days. hope it helps
@@FrenchCookingAcademy it is basically the same method as for making ghee for use in Indian cooking (curries). I find the easiest way of separating out the solids is simply straining through muslin. I make my own ghee and it keeps without refrigeration in a container in the pantry. Yes, it will solidify but melts easily and best of all, can be used over high heat without burning.
can i use cold clarified butter from the refrigerator when making sauces or do i need to warm it up?
Tom Stosic you can use it cold if you intend to put it in a pan and fry something but for a hollandaise for I stance you will have to warm it up
Thank you!
It'll keep in the fridge for months. Make a lot, and store it.
If you use an Asian flat screen sieve on a handle, ALL the solids can be removed perfectly
Can you use a paper towel and strain it
Would you recommend salted or unsalted butter for this?
Look at what he's using at 0:36 It's unsalted.
what can you do with the stuff that is not clarified butter?
Make into vinaigrett maybe
how to make consommé soup
Why not suction out the majority of the milk solids using a baster or even an injector? That would make separating the top layer easier.
Is the clarified butter salted or unsalted?
If you use salted butter it’ll taste super salty and bad.
Bebe Stephen! lol
Its #DesiGhee what we use in India...from thousands of years😀
is this what you call ghee? or is ghee something else?
@Paul Johnson thank you. I appreciate your explanation
So, you were making ghee??
thats what they call it in Indian cooking.
Interesting, usually people do it in a sauce pan over a fire. This method seems to be fool proof.
Why can't I just use oil?
Badmacstone you can if you like but butter will bring a different and silkier flavour . Oils are just 100 percent fat usually while butter is a mix of fat water and milk.
2:15 you say to put the oven on convection then the very next thing you say is we dont want any fan force. well which is it, convection or no convection? also, you wasted so much
Sorry I though convection was no fan
Shot in my mother’s kitchen.
Its Ghee..
Get a body microphone
There are better methods.
Using clarified butter is ridiculous. You throw out the best tasting part of the butter and and up with a fat which you can replace with any plantoil.
Typical French nonsense!
put it in the fridge…it will separate easy