Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

Reply
 
Thread Tools
  #1  
Old 03-27-2008, 03:30 AM
Registered User
Culinary Experience: Culinary Student
 
Join Date: Mar 2008
Posts: 3
D.luffy is on a distinguished road
Default Clarified butter

hi, i would like to ask, when clarified butter, there will be white foam which is the milk soild. We need to get rid the milk soild. Can the milk solid still can be used for other purposes?

Regards
D.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
  #2  
Old 03-27-2008, 04:54 AM
Registered User
Culinary Experience: At home cook
 
Join Date: Aug 2004
Location: Minnesota
Posts: 687
deltadoc is on a distinguished road
Default

Quote:
Originally Posted by D.luffy View Post
hi, i would like to ask, when clarified butter, there will be white foam which is the milk soild. We need to get rid the milk soild. Can the milk solid still can be used for other purposes?

Regards
D.
After cooking the unsalted butter for 20 or so minutes on the cooktop, we pour it into a Pyrex measuring cup, cover it, place it in the fridge. The next day, we remove the nice solid clarified butter portion, and scrape off the "wet" milky solids on the bottom of the chunk and what's left in the Pyrex cup. That can go into the mashed potatoes.

Same thing while cooking, the stuff on the top that we skim off, I either throw it away or use it on the potatoes (mashed or whatever).

doc
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 03-27-2008, 07:24 AM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Oct 2005
Location: Vancouver, Canada
Posts: 1,046
foodpump is on a distinguished road
Default

Same here, mashed pots. Just be carefull if it's salted butter you're clarifying, the solids will be quite salty.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 03-28-2008, 09:41 AM
chrose's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2000
Location: Rochester, NY, USA
Posts: 2,270
chrose is on a distinguished road
Default

I agree, while not particularly appetizing looking, they solids are quite good as a salty addition to potatoes, or even veggies. Try it on toasted rye!
__________________
WWW.diablos-hockey.com

"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table."
Rodney Dangerfield RIP
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 03-28-2008, 11:20 AM
Registered User
Culinary Experience: Can't boil water
 
Join Date: Mar 2002
Location: SLC UT
Posts: 2,514
phatch is on a distinguished road
Default

I season vegetables as noted above, but it's also good to season POPCORN.

I save both the foam and the solids for these uses. Very tasty and lower fat.

Phil
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 03-28-2008, 12:22 PM
Registered User
Culinary Experience: Culinary Student
 
Join Date: Mar 2008
Posts: 3
D.luffy is on a distinguished road
Default

ok thanks guys.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
drawn butter vs. clarified butter? Live_to_cook Food & Cooking Questions and Discussion 25 05-04-2008 04:18 AM
Clarified butter in Balkava? mudbug Pastries and Baking General 31 03-01-2008 12:28 AM
Clarified Butter? maxon8 Food & Cooking Questions and Discussion 9 06-28-2007 07:40 PM
CLARIFIED BUTTER(Ghee) larry ziegler Food & Cooking Questions and Discussion 3 03-02-2005 01:34 AM
clarified butter cookinscool Food & Cooking Questions and Discussion 24 10-19-2002 08:56 AM


All times are GMT -7. The time now is 01:32 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118