Best 5 Clarified Butter Slow Cooker Recipes
In the culinary world, clarified butter, also known as ghee, reigns supreme as a versatile and flavorful fat. Originating from ancient India, this golden elixir has captivated taste buds for millennia. Unlike regular butter, clarified butter undergoes a purification process that separates milk solids and water from the precious butterfat, resulting in a rich, nutty flavor and an incredibly high smoke point.
This collection of clarified butter recipes, meticulously crafted for the slow cooker, promises to elevate your cooking game to new heights. Embark on a culinary journey as we unveil three distinct methods for creating clarified butter in the comfort of your own kitchen.
The first recipe, "Classic Clarified Butter," takes you back to the basics, guiding you through the traditional method of simmering butter gently until the solids gently separate. The second recipe, "Infused Clarified Butter," adds a delightful twist by introducing aromatic herbs, spices, and even citrus zest, infusing the clarified butter with tantalizing flavors that will transform your dishes.
Last but not least, the "Slow Cooker Clarified Butter" recipe redefines convenience. Simply place your butter in the slow cooker and let it work its magic overnight. Wake up to perfectly clarified butter, ready to be strained and stored for future culinary adventures.
With this trio of recipes at your fingertips, you'll have clarified butter at your disposal, ready to add a touch of elegance to your favorite recipes. Drizzle it over roasted vegetables for a caramelized glaze, incorporate it into your baking creations for a golden crust, or use it to sear your steaks and chops to perfection. The possibilities are endless, and the results are always extraordinary.
CLARIFIED BUTTER
Provided by Alton Brown
Time 45m
Yield approximately 15 ounces
Number Of Ingredients 1
Steps:
- Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.
CLARIFIED BUTTER
Provided by Food Network
Categories condiment
Time 13m
Yield about 1 1/2 cups
Number Of Ingredients 1
Steps:
- Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
- Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
- What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.
CLARIFIED BUTTER
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
CLARIFIED BUTTER
Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Clarifying is a relatively simple process that takes just a few extra minutes. Essentially, you're removing the water content and white milk solids from the butter. Expect to end up with about 25 percent less butter than you started with. Clarified butter keeps up to 1 month in the fridge. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories easy, quick
Time 10m
Yield 12 tablespoons, or 3/4 cup
Number Of Ingredients 1
Steps:
- In a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don't let butter resolidify), then skim any foam off the top.
- Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Protein 0 grams, SaturatedFat 10 grams, Sodium 2 milligrams, Sugar 0 grams, TransFat 1 gram
CLARIFIED BUTTER (SLOW COOKER)
Make and share this Clarified Butter (Slow Cooker) recipe from Food.com.
Provided by duonyte
Categories Very Low Carbs
Time 1h45m
Yield 3-5 cups
Number Of Ingredients 2
Steps:
- Place butter in the slow cooker, cover and cook on Low for 1 to 1 1/2 hours, until the butter is melted and the milk solids surface.
- Skim the milk solids from the surface until the butter is clear.
- Strain the butter through the cheesecloth into clean containers. Store the clarified butter in the refrigerator for several weeks or freeze for up to a year.
Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 33.3, Carbohydrate 0.2, Sugar 0.2, Protein 2.6
Tips:
- Use unsalted butter: Salted butter can make your clarified butter too salty, so it's best to start with unsalted butter.
- Use a slow cooker: A slow cooker is a great way to make clarified butter because it allows you to cook the butter at a low temperature for a long period of time. This helps to remove the milk solids without burning the butter.
- Don't stir the butter: Stirring the butter while it's cooking can make it cloudy. It's best to let the butter cook undisturbed.
- Strain the butter through a cheesecloth-lined sieve: This will remove any remaining milk solids from the butter.
- Store the clarified butter in a jar or container with a tight-fitting lid: Clarified butter can be stored in the refrigerator for up to 3 months or in the freezer for up to a year.
Conclusion:
Clarified butter is a versatile cooking fat that can be used in a variety of recipes. It has a high smoke point, which makes it ideal for frying and searing. It also has a rich, buttery flavor that can enhance the taste of many dishes. If you're looking for a healthy and delicious cooking fat, clarified butter is a great option.
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