Butter vs Clarified Butter | Which To Use And Why
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- Опубликовано: 27 ноя 2022
- Butter and clarified butter are similar yet different. Chef and food writer Matt Degen explains which to use and why.
Also see:
Easy homemade butter recipe: • Is Homemade Butter Rea...
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Now this is a RUclips video. Excellent. All i needed to know. Thanks.
Thank you! 🙏
This is the only video I have seen on Clarified Butter that addressed the salted vs. unsalted butter question I had. Thank you so much for your "clarification".
So glad to hear! Thanks for watching and happy cooking!
Clarified butter will last a year in the refrigerator and at least 3 months on the counter.
If you’re really fussy, strain through a few layers of cheesecloth.
Thank you. This is information I’ve wondered about but never knew the answer.
Glad to hear. Thanks for watching!
This is great! I'll no longer ditch a recipe because it mentions clarified butter. And, I vote yes--please do a video about ghee. Thank you!
Great! Thank you for watching 🙏
Clarified butter is ghee
he already made a video a ghee - THIS ONE. Clarified butter is ghee. He specifically didn't mention clarified butter as ghee so people from the west can understand it. It's annoying why he doesn't call it as it is - ghee.
@@fawli86 Ghee is NOT clarified butter. Ghee is the next step after clarified butter. You do not remove or strain off the milk solids when you make ghee. You continue to cook the butter slowly and allow the milk solids to sink to the bottom of the pan and brown a little. Then pour off the liquid. This removes ALL the water and creates a nutty flavor.
Actually ghee is made a bit differently@@fawli86 - so this isn't quite ghee level.
Very informative and inspiring! Didn't know about the higher smoke point of clarified butter
Glad to hear it was helpful. Thanks for watching!
I've watched several vids on how to clarify butter and my qst was to use salted or unsalted. Ur the only one I found who specified. TY.
Glad to hear. Thanks for watching! :)
I just found your channel and have watched several of your most informative videos and have learned a lot. Thank you for sharing your education and experiences with us.
Thank you so much for watching! I’m elated to hear it’s helpful. Happy cooking 🙏
Never much interested in making clarified butter. Now that I know why, thanks to you I think I'll give it a go.
Right on! Hope you enjoy.
This was really informative. I always wondered why the butter I melt for crab legs isn’t as tasty as what I’m served when we go out to eat, even though I make sure to purchase real butter. Now I know! Thank you and have a Merry Christmas! -7 degrees and power outage in my neck of the woods today so won’t making clarified butter for awhile here.
Glad you found it helpful and Merry Christmas! Stay safe and warm as best you can. 🙏
We in india call it as Ghee, and been the way we use butter for thousands of years, best thing you don’t need to refrigerate it and stays good for quite a long time without any refrigeration, even if you leave the Jar in out open in hot sun
Would love to see video using clarified butter
Would you mind mixing the music lower in volume on future videos? Or maybe just have music at beginning and end? Distracting - and I looooove your videos!!!
I really appreciate the feedback. I’ve been trying to make the videos more interesting with some music, and it’s good to know that the level is still too high. I like your idea of just using it in a limited scope. Thanks!
👌👌👌👌❤️❤️
Clarified butter is the same as ghee. I use only ghee in cooking. Vegetable oil in salads. Because vegetable oils, all of them become very unhealthy, when you heat them.
Please, make a video on cooking with ghee, vs cooking with vegetable oils for health benefits. 🙏🙏🙏
Since learning about clarified butter for about 8 months now, and learning how factory made "vegetable" oils are terrible for your health and just yucky, I use clarified butter for all my cooking! Yummy! (Hint: SATURATED fat like butter is good for you, so is FULL cream milk - they lied to us in the past to sell there cotton seed and deadly Crisco, so on)
I always have clarified butter on hand i actually prefer it to butter on toast etc. Also good for fish and chicken in a skillet.
Good to get the actual smoke point figures 👌
I mix this with clear olive oil when searing scallops. The rest I melt down and dip the scallops into. So good!
This sounds mouthwatering 🙌
Love this video, it was so helpful ❤
Glad to hear! Thank you 🙏
Very informative. I cook with ghee quite often but have never actually made clarified butter. I must give it a try.
Thanks! It's quite easy. Just dice up some unsalted butter, cook over low and skim. When all the foam has risen and been skimmed, simply strain into a jar. It took me less than 10 minutes start to finish. Cheers!
Matt, I love your videos, but the background music in this video is much too loud and extremely distracting.
Thanks, Jim. You’re not the only one to note this; so I’ve cut that out going forward to be on the safe (and silenter) side. Cheers!
I like this guy. Except if all the milk solids have been removed in the clarification process, how are there some solids left to cook into ghee?
Great review
Thank you! 🙏
Huh! Interesting. Thanks. 👍
Great presentation - very much appreciated! Informative, concise, & well-spoken. And if you ever need a side-gig you can do a fill-in for Jimmy Fallon. Your body language is spot on.
Thank you very much! 🙏
Interesting about the smoke point of butter. I cooked some beef yesterday on the griddle and it set off the smoke, filled the house with smoke. But I didn't use any oil or butter.
Oof, I’ve done that before, too, with beef. That meat can create a lot of smoke over medium to high heat, especially if it’s on the fattier side. I actually do most of my higher-heat cooking of meat, poultry, and fish outdoors these days to not smell up the house.
Very informative video thank you
Thank you for watching 🙏
Long time... Nice to catch one of your uploads.. I haven't even got around to doing those poached eggs
Glad to see you return! Thanks for watching and happy cooking :-)
You're not supposed to skim off the foam...The foam is the milk solids which eventually sink to the bottom and slightly toast, giving the clarified butter a unique taste...The fat will still be clear and free from the milk solids...
Additionally...If you use salted butter to make clarified butter the salt also sink with the milk solids...I've made clarified butter many times using salted butter and the taste does not have even a hint of salt.
Excellent video, did you end up doing a video on how to make Ghee?
Thanks! Not yet on Ghee; I’ll have to put that on the docket for next year. 👍
ty for this
Thanks for watching! :-)
Very interesting, thank you. However what can you do with the solids after you pour off the clarified part? Can you use it for anything?
If there is a good use for them, I have yet to find it. Thanks for watching 🙏
I’ve been making clarified butter with SALT in my restaurants for over 3 decades. I didn’t know I was doing it all wrong. Thanks for telling me. 🙄🙄🙄
@4:20 Wait.. did i hear that right? Clarified butter might last a week or longer in the fridge? I keep non clarified butter in the cupboard for weeks at least.. to keep it spreadable to start with.
I've found that works best for me with clarified butter. That said, I also keep a bar of regular, store-bought butter in a dish on the counter because I, too, like its spreadability. As for homemade butter -- link to video here: ruclips.net/video/7EODoP9pMHY/видео.html -- I've found it's best stored in the fridge. Cheers!
Thanks for clarifying
Lol I see what you did there! 😀
Very punny!😂
Alright, everyone has to take a drink every time he says “butter.”
🤣
Thank you I love you
Aw, thanks for watching and happy cooking!
Can you use the leftover milk solids for anything?
Great question! I’m at a loss for good suggestions on that one, but if someone else out there knows, please chime in!
Will clarified butter be good for cookies ?
I’d say it depends, but generally speaking I believe regular butter will serve you better in baking. Regular butter can cream better when blending, and it should lend better taste and mouth feel. That said, there are some special use cases where ghee (clarified butter that’s been cooked longer) can add a nice nuttiness. Great question! 🙏
Regular butter lasts months in the fridge. Is saying clarified butter lasts "a week or longer" than regular butter really making a notable difference?
Maybe if you need it that week… 😅
Clarified butter was created for hash brown potatoes! 😂
Yum!
Ur flames needs to be adjusted Need more air mixture for blue flames. Yellow flames touching the pot can will cause soot (black bottom) and co
Try ghee
It's on my list!
You dont have to use unsalted butter. Since salt is water soluble, and not fat soluble, salt will be separated from the fat
Clearfied Butter is commonly called as - " GHEE " .
Very commonly used in our INDIA 🇮🇳.
😊
🙏🏻
666 LIKES ... 😱😰
reminds 😈👺👹
So, i contributed my 1 Like 👍🏻
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Thank you!! 🙏
Butter is not easy anymore at least in Canada, as the powers that be have changed what they feed that cattle, the butter doesn't get soft enough to spread on bread or toast and it doesn't taste the same, they are using soy which isn't healthy, to get real butter now we have to import it from Ireland, New Zealand, France or Italy.
In ontario. No issues with softness....
All this was normal in the West before corporations, advertising, marketing, and mass food processing took over. Same thing is done with lard.
India we called ghee
Ghee is great!
make sure it’s grass fed.. mooo
Did you end up making a GHEE video.
Gah! Not yet. Thanks for the reminder 🙏
That's ghee! not clarified or whatever
They might be called cousins. The term ghee is usually described as clarified butter that has been cooked longer until it turns a deeper golden color and takes on a more intense flavor. Hope this helps (wait for it) clarify the two names 😀