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Topic Starter |
Cast Iron Jedi
Join Date: Nov 2004
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Melting butter
Anyone here want to chat about melting butter?
I gotta be honest - I use the microwave almost entirely when I need to melt butter, unless I'm doing it just to cook with it on the stove. But sometimes, baked goods or breads require melted butter, so that goes in the microwave. But I hate when some of the water in the butter explodes, and sends half your butter all over the inside of the science oven. That stuff's hard to clean up. But if I'm cooking with it, obviously it just goes straight in the pan or pot. Now, there is one instance where I melt a butt load of butter all at once - when I'm making ghee. I'll put like 2 pounds in the dutch oven and melt that, but then I keep on cooking it until the milk solids separate and start to brown and all the water in the oil boils out. By the way, I wouldn't really recommend cultured butter for this, as you mostly lose all the complexities of the nice butter. I've had equally good experiences with $7/pound butter as the cheaper stuff. |
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#2 |
"Think BOOM!"
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Please tel me you don't nuke it when making a roux...
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#3 |
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#4 |
"Think BOOM!"
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Good, because I would have had to kill you.
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#5 |
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#6 |
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What's ghee?
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#7 |
Cast Iron Jedi
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It's butter fat that's been separated from the milk solids and allowed the water to evaporate. So it's like clarified butter you'd get with lobster or crab, but it's allowed to cook a little longer, until the milk solids start to brown on the bottom of the pan. That gives it a really awesome nuttiness.
I keep some around all the time, it's super easy to make and is ridiculously good. |
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#8 | |
Bono & Grbac wasn't enough
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Quote:
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#9 |
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#10 |
Bono & Grbac wasn't enough
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That's a joke son. A real flag waver.
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#11 |
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Stove. Always.
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#12 |
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Why does margarine ruin my popcorn when I melt it and pour it over? It turns the popcorn into mush. It resembles my dong after a Melissa McCarthy flick.
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#13 | |
Cast Iron Jedi
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Quote:
Seriously, I can't really figure out why. My initial thought would be the water content, but apparently margarine and butter have to be at least 80 percent fat and typically have very similar water contents. |
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#14 |
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What a douchebag.
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#15 |
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