1 year, 3 months ago
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How is clarified butter used?
Because of its high smoke point, is it excellent for sautéing? If I want a distinctive nut like flavor on my genoise or madeleines, can I use it when baking these goodies? For cooking, is it used in making hollandaise sauce?
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M$1 Answer
Hello mmng23,
Yes, clarified butter is good for sautéing as it has a high smoking point. Other fats too can be used when sautéing but some people think clarified butter is superior. More information about the advantages associated with clarified butter can be got at this link: http://www.reluctantgourmet.com/clarified_butter.htm
Of course you can use clarified butter when you want a distinct nutty flavor in Genoise or madeleines where creaming of butter is not needed. More information about how clarified butter is used in baking can be got at this link: http://www.joyofbaking.com/ClarifiedButter.html. A recipe for Genoise with clarified butter can be got here http://www.joyofbaking.com/Genoise%28SpongeCake%29.html.
When it comes to making Hollandaise Sauce clarified butter is preferred as it gives the sauce a rich, creamy texture with a distinct buttery flavor. One such recipe incorporating clarified butter can be got here: http://www.finecooking.com/articles/how-to/hollandaise-sauce.aspx. Making Hollandaise sauce can be pretty tricky, but using clarified butter here ensures that you get the best results.
Yes, clarified butter is good for sautéing as it has a high smoking point. Other fats too can be used when sautéing but some people think clarified butter is superior. More information about the advantages associated with clarified butter can be got at this link: http://www.reluctantgourmet.com/clarified_butter.htm
Of course you can use clarified butter when you want a distinct nutty flavor in Genoise or madeleines where creaming of butter is not needed. More information about how clarified butter is used in baking can be got at this link: http://www.joyofbaking.com/ClarifiedButter.html. A recipe for Genoise with clarified butter can be got here http://www.joyofbaking.com/Genoise%28SpongeCake%29.html.
When it comes to making Hollandaise Sauce clarified butter is preferred as it gives the sauce a rich, creamy texture with a distinct buttery flavor. One such recipe incorporating clarified butter can be got here: http://www.finecooking.com/articles/how-to/hollandaise-sauce.aspx. Making Hollandaise sauce can be pretty tricky, but using clarified butter here ensures that you get the best results.
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