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Old 04-11-2014, 11:36 AM   #1
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Clarified Brown Butter? Anyone?

I saw a recipe on a cooking show yesterday that used clarified brown butter.

Has anyone ever made this? I make my ghee in a slow cooker and would prefer to make the Brown Butter Ghee in the slow cooker also.
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Old 04-11-2014, 12:01 PM   #2
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Interesting concept Cave. I was under the impression that clarified butter won't brown so I'm confused.
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Old 04-11-2014, 12:06 PM   #3
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I'm not sure your slow cooker gets hot enough to brown butter. In a pan, melt and simmer the butter until it browns to the color you want then strain it through cheesecloth or similar and you have clarified brown butter.
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Old 04-11-2014, 12:21 PM   #4
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@ Andy and Kayelle------I think my slow cooker, set on high, will brown butter. I may just have to 'waste' a pound of unsalted butter to experiment. And try to be careful I don't overheat the butter, but in a slow cooker that may be preventable.

After asking the experts here I turned to Google:

"The intensity of flavor of the clarified butter depends on how long you cook the melted butter. If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor that is called "noisette butter" or "beurre noisette" which is a French name for "brown butter" or "hazelnut butter". (So named because the the butter turns the color of noisettes (hazelnuts)). However, be very careful not to overheat the butter or it will become bitter tasting."

Clarified Butter - Joyofbaking.com
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Old 04-11-2014, 12:53 PM   #5
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I thought that was the difference between plain clarified butter and ghee. I may be mistaken.
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Old 04-11-2014, 01:02 PM   #6
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Quote:
Originally Posted by taxlady View Post
I thought that was the difference between plain clarified butter and ghee. I may be mistaken.
I looked at Google and found this:

Clarified Butter:

Also called drawn butter. Regular butter is made up of butterfat, milk solids, and water. Clarified butter is the translucent golden butterfat left over after the milk solids and water are removed. In short, clarified butter is just butter that contains only pure butterfat. It has a higher smoke point than regular butter, thus allowing you to be able to cook at higher temperatures, and won't spoil as quickly.


Butter Ghee:

Clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. It is traditionally used in Indian cuisine."


Butter Ghee Recipe, Clarified Butter Recipe, How To Make Clarified Butter, How To Make Butter Ghee

I always thought ghee and clarified butter were the same. Silly me

But I'm still confuse because when I make ghee in my slow cooker I don't let it brown (usually) and I call that ghee.

So, I'm gonna call MY ghee----- ghee OR clarified butter. Until I brown some then I'll call it browned ghee.

That's my decision and I'm sticking with it.
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Old 04-11-2014, 01:03 PM   #7
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Different slow cookers have different temperatures. I'm sure I could brown clarified butter in one of my "slow" cookers and probably not in the other one.
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Old 04-11-2014, 01:27 PM   #8
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Different slow cookers have different temperatures. I'm sure I could brown clarified butter in one of my "slow" cookers and probably not in the other one.
Yes, you're right.
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Old 04-11-2014, 06:28 PM   #9
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You could always brown the butter and then filter the milk solids out of it. Butter separates when you are browning it.
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Old 04-12-2014, 02:17 PM   #10
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I still do not see the difference between clarified butter and ghee. According to your post, clarified butter is butterfat with the water and solids removed and ghee is clarified butter that has been cooked longer. That is what I call browned clarified butter. How is one different than the other?

Why do you use a slow cooker to make your ghee? It is so quick and easy to make it on the stovetop. What benefit do you get from making it in the slowcooker?

I used to make what I called browned clarified butter all the time. The trick is to not take your eyes off it because it goes from browned to burnt very quickly. Also, it is hard to do in a non-stick pan as it is hard to see the color change. A silver colored pan is much easier.
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