Clarification Needed – IOTW Report

Clarification Needed

Perfect Clarified Butter Everytime! | With Chef Jean-Pierre.

19 Comments on Clarification Needed

  1. I hate butter with a passion.
    I will even gag and leave the room if someone is frying with it.
    This is not something new,been on my radar since about 5 am now 68.
    So there,take it and shove it up your butter loving asses

  2. I will have to try that with my pan fried steaks. I sear cheap top sirloins at max temp in a cast iron skillet with olive oil, then top them with butter and chopped green onions, and flip them over so the butter and onions are underneath. But I always turn the gas down low so the butter won’t burn. Now I can keep the heat high because the clarified butter won’t burn. Nice.

    I’d love to buy really good steak and cook it this way, but FJB for ruining that. And this method makes cheap cuts taste great. Even medium rare. Dont’t burn the green onions to a crisp, though.

  3. AlexB, I grew up on margarine, because all the expurts said butter would kill you, and my mom believed it. Then, in my 20s, I got a roommate who knew how to cook and he laughed at my oleo. Told me to quit buying that shit. I was skeptical, but then he made garlic bread with real garlic and butter, not oleo and garlic powder. Haven’t had oleo since. And now the expurts say oleo is bad and butter is good, so for once me and the expurts agree on something. You don’t know what you’re missing living in 1943. You’d better get some butter before Biden rations it again.

  4. @Thirdtwin — I love good olive oil, too, but not for high-temp steak searing. Olive oil has a relatively low smoke temp and I can taste it when it’s got too hot (and it doesn’t taste good).

    I’ve been using coconut oil for years with stellar results. No, it doesn’t taste like coconut, and it has a really high smoke point. Furthermore, it is very viscous at room temp and gets semi-solid if cooled just a little. This means I can mix up seasonings for, say, a rib roast and mix with warm coconut oil and when I brush it on a cool hunk of beef, it sets up and stays put! Very handy. Give it a try, I think you’ll like it.

  5. @Thirdtwin

    I do that too, throw them in the cast iron skillet after it gets damned hot after being in the oven for 20 minutes at 550 degrees. But I use butter and hunks of fresh garlic instead of OO and scallions. I just use a salt & pepper rub on the steaks, and spoon the melted butter and garlic over the searing steaks, then finish them in the oven at 380 degrees or so. Now that’s an awesome steak.

  6. I learned the easiest and cleanest way to make clarified butter from Thomas Keller. Put 2 lbs. of butter in a zip lock bag. Put the bag in boiling water until it melts and separates. Hang in the refrigerator by the corner, in a diamond shape. Once cold, cut the corner of the bag and drain the water. Remove from the bag and wipe the solids off with a paper towel. Nothing to clean.

  7. I haven’t had it since 1976, but the best cooking fat/oil/grease is…goose fat. We used to raise our own geese. My dad would gather the fat off the goose, and then render it. Anything you fried in goose grease tasted wonderful. I mean, it is incomparable to my taste buds. Goose-fried steak? Oh, that was great. Fry an egg in it? Excellent.

  8. Some 25+ years ago my doctor recommended switching to butter instead of margarine do to my cholesterol numbers. My total cholesterol dropped 45 points in 3 months with no other dietary change. This was back before good and bad cholesterol.

    Butter for low temp frying/browning
    Olive/canola oil for medium temp frying/browning
    grapeseed/peanut oil for high temp frying/browning

    Clarified butter for crab and lobster dip.


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