clarified butter

[daisy1]

Any so called experts on clarified butter.

My internet search experience:

Unsalted butter, melt down remove foam = clarified butter

My so called experiment on clarified butter: once foam is removed, do you put in cooler at nite ?? do you keep on flat top grill or some sort of heat to keep melted down ??

What is the BEST brand of unsalted butter or are all brands equal, once clarified ??

Reason I want to try to use clarified butter: we sell pretzel sticks & a cinnamon bread, its very hard to get employees to get regular butter from cooler when we are low to soften, so then end up trying to scrap hard butter to use

 

[Patriot_sPizza]

Back in the day when I was cooking breakfast & eggs, we just left a pound of butter in a 1/6 pan on the grill…

We never took it off @ closing nor removed any foam…

 

[NicksPizza]

Land o’ Lakes butter is top or near top of all the ratings/tastings I’ve seen in last couple years. Clarified butter happens when it is melted and solids are allowed to settle out … not just the foam skimmed. It will be completely clear like corn oil when you are done.

Melt down, let separate, pour fat off the solids = clarified butter

It is very light flavored as well. Higher smoke point for cooking is a benefit, about 485F. Handling depends on the volume you use. Properly clarified butter is only fat and is generally shelf stable t normal room temp for 3+ months. Refrigerated and covered lasts for close to a year before going rancid. Clarify what you need each week, and you should be good to roll … it is semi-gelled/spreadable at room temp so full melt may not be necessary.