Move over, coconut oil and avocado toast! There’s a new golden elixir in town that’s been quietly making waves in kitchens around the world: clarified butter, or as the fancy folks like to call it, ghee. This ancient culinary treasure is not just for your grandmother’s recipe book anymore. It’s time to get excited about clarified butter and discover why it’s the best thing since sliced bread!
First things first, what exactly is clarified butter? Imagine taking your everyday butter and transforming it into a superhero version of itself. By gently heating butter until the water evaporates and the milk solids separate, you’re left with a pure, liquid golden fat that is oh-so-delicious. It’s like regular butter, but with a cape.
Not only is it delicious but it increases the smoke point which makes it perfect for pan frying, sautéing, and roasting without the fear of turning your culinary masterpiece into a smoky disaster.
Plus, for those who cringe at the thought of dairy, clarified butter is here to save the day. This process removes most of the lactose and casein, making it a friendlier option for those with dairy sensitivities. Rich, buttery flavor without the dairy drama.
Thanks to the removal of water and milk solids, it can be stored at room temperature for months without going rancid. It’s like having a pantry superhero that’s always ready to swoop in and save dinner.
The Bottom Line is that in the world of fats, clarified butter is the golden child. In this episode I am showing you a no fuss process to make this liquid gold. So, the next time you’re looking to add a little magic to your meals, reach for that jar of golden goodness and let clarified butter work its wonders. That’s not nonsense…That’s Nunnsense.
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