Chill the bowl in the refrigerator (or jump-start it in the freezer if there is a rush). Mom melts the butter over low heat and pours it, along with the solids, into a bowl. And of all of the methods I have attempted, this one works well leaves behind no solids at all. I like my mother’s method because, well, like mother like daughter. Aunt Rita throws a handful of flour into the melted butter and lets that sit for a few hours she says the flour and solids combine and hold tight to the bottom of the pan when you pour off the clarified butter. Or, as the butter melts, skim the solids that form on the surface, then set the butter aside to cool for a couple of hours and allow the remaining solids to drop to the bottom of the pan so you can pour the clear butter off. I find that leaves behind too much of the solids. Strain Method: Butter melted over low heat can be poured through cheesecloth and a sieve.
To clarify butter, there are as many methods as there are bakers: But for baklawa, the butter is completely absorbed into the phyllo and nuts, and if the milk solids were still there, they would produce black specks all over your golden brown pastry.Īlways start with unsalted butter high quality butter is a good thing, but I’ve known many a Lebanese lady to purchase and like Land-o-Lakes butter, especially when it goes on sale. The solids burn quickly, which is delicious when you want the richness of a nutty brown butter (beurre noisette) or even black butter (beurre noir). Clarified butter is simply clear butterfat from which the milk solids have been removed. That clarity is going to come at a bit of a cost, because the butter used in many of our pastries must be clarified. And also in the end, the feeling it’s going to give you to have eaten those few pieces, especially if you ate them warm, will provide great clarity of heart and mind as you enter the New Year. Imagine though that you are only going to eat a few pieces, right, and the rest give away or serve them on your holiday cookie platter, so in the end any one person isn’t consuming all that much butter. The phyllo dough wants and needs the butter in order to brown and crisp and taste heavenly. There is indeed a fair amount of butter used in Lebanese baklawa. It has been said that an embrace lasting 30 seconds or longer makes a difference in our well-being, so I’ll go ahead and count my butter-embrace among those. It didn’t take but one lesson in buttercream, or another in finishing sauces to their silkiest, to get me to embrace butter perhaps more than one should. Then I went to culinary school, and all bets were off. In fact, I shunned it for a good couple of years, replacing it wherever possible with a healthier fat, or no fat at all.
#CLARIFY BUTTER FREE#
I didn’t used to be so free and easy about butter.
I have become such close friends with butter over the last year that this post makes me feel right at home in butter’s lovin’ arms.
#CLARIFY BUTTER HOW TO#
Learn how to clarify butter with ease, an ingredient used in many pastry and baking recipes. Clarified butter is simply butter with the solids removed.
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