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Old 05-06-2005, 06:04 PM   #1
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Melted butter measurement? Before or After?

If a recipe tells you to use 1/4 c butter, melted (in this case for a graham cracker crust) does it mean you measure 1/4 cup of butter THEN melt it? Or does it mean you melt it and then measure it?

Don't laugh at me, but this is driving me crazy! It can't be the same thing!


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Old 05-06-2005, 06:06 PM   #2
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It is the same thing Jovin. Cut a 1/4 cup of butter and melt it in a measuring cup. You will see it is the same thing. Be careful not to let it overflow the cup though! I do that a lot!
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Old 05-06-2005, 06:35 PM   #3
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Right on Alix, but I think when it comes to clairified butter, the measurement would be less as the 'foam' is removed. I do not make clairified butter, however, as I fail to see the purpose of it, realizing that when the foam is removed it will not burn as readily.
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Old 05-06-2005, 06:44 PM   #4
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I didn't think it would measure the same though.

What is "clarified" butter? Thanks for your help, as always....

I'm so glad you guys live in my computer in case I need you once in awhile!

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Old 05-06-2005, 06:47 PM   #5
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clairified butter is melted butter with the 'foam' for forms on top removed, so it is just the oil, which has a higher smoke/burn point than regular butter. The Galloping Gourmet used to use clairified butter in his recipes. Personally, I have never done it, takes out some of the delicious taste of the butter.
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Old 05-06-2005, 06:48 PM   #6
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Yep - Alix is right. Saying 1/4 cup butter, melted is just easier than saying 1/4 cup melted butter for a simple reason ... look at a stick of butter and you'll see how it is marked off. Instead of melting an unknown quantity of butter and then measuring out 1/4 cup ... a pound of butter (2 cups) comes in 4 sticks (1/2 cup each) ... and a 1/4 cup would be a 1/2 stick. So, just cut off 1/2 a stick and melt it.

Clarified butter is different ... it removes the moisture (water) and the milk solids from the butterfat.
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Old 05-06-2005, 06:58 PM   #7
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Thanks so much for all your help.

I always feels so stupid with the questions I ask, but you guys are always very tolerant of me. I appreciate it very much.

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Old 05-06-2005, 07:00 PM   #8
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Okay...another question then...

I'm going to make a cherry cheesecake and do the graham cracker crust. Which way to make the crust is best..to bake it or chill it. I have to drive an hour away tomorrow with this so I'm hoping one is better for staying together than the other.

Any opinons on which is the one I should do?
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Old 05-06-2005, 07:00 PM   #9
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jovin i don't think that was a stupid question at all so don't feel bad about it.
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Old 05-06-2005, 07:03 PM   #10
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You're very kind, Middie..

Quote:
Originally Posted by middie
jovin i don't think that was a stupid question at all so don't feel bad about it.
Thanks.
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