![]() By removing the water and milk solids, you are also reducing the risk of rancidity and lengthening the life of the butter. Not only does clarified butter have a higher smoke point, but it also lasts longer and tastes great. Instead of 302F (150C), we now have a smoke point of 482F (250C) which allows you to cook with that buttery flavor at much higher temperatures safely. By removing the impurities, it develops a higher smoke point than regular butter. The act of making clarified butter frees it from the milk solids and water that crackle, sizzle, pop, burn and smoke during higher temperature cooking. By knowing and respecting the smoke point of the type of fat you are using, you will always have great tasting food safely made. Go higher than the smoke point and you will not only ruin the butter and the taste of your dish, but you risk your own safety! We want to avoid dangers in the kitchen. This is a temperature in which the fat stops shimmering and gliding in the pan and starts smoking and burning. Compare that to vegetable oil that has a smoke point of 428F (220C.) In this situation, which one is ideal for cooking at high temperatures based on these figures? What if we could cook with butter but at a higher temperature? Well, we can! Why Clarify ButterĮver left butter simmering happily in a pan only to find the pan burning and now smoking within seconds? That’s because every type of fat we cook with such as butter, oil or lard has a smoke point. By taking a little more time, we can clarify butter! What is the purpose of clarified butter? Glad you asked! When you cook with butter, it only has a smoke point of 302F (150C) which isn’t that high. In the last few weeks, we learned how to melt butter on the stovetop which was an easy process to do. ![]() Today we will learn how to make clarified butter.
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