Just a tip

Tuesday, September 8, 2009

When writing a recipe for shellfish, I often say that you can serve it with clarified butter. Having grown up all over the Gulf coast, that's a normal sounding thing to me but after talking to my friend yesterday I realized many people have no idea what that is and decided today I would tell you...

How to clarify butter...

Place butter in top of a double boiler over hot water. Let stand just until the butter melts. When the whey (the milky sediment) separates, pour off the clear fat, slowly, into a serving bowl. That's your clarified butter. Discard the whey. It's excellent with boiled shrimp and lobster.

5 of my favorite chefs had this to say....:

Coco said...

I didn't know that. I just melted butter. However, my poison of choice with shrimp, can't afford lobster, is cocktail sauce. The more loaded with horseradish the better....

Doris Sturm said...

Butter is the secret to life! What doesn't taste good with butter? Even butter tastes good with butter - no, I don't use a lot, but when I do, I really enjoy it.

I used to just melt it and add a squirt of fresh lemon juice in it and go dipping!

Coco said...

Hi ya. Me again. I have given you an award. Please drop by for the details.

So sorry about your loss.

morrow said...

That is interesting. I have never heard of clarified butter. Now I have! Glad you are feeling better and recovered from the flu.

Neha Sharma said...

Nice Post! Thanks for sweet tips. I am happy read your article.

Post a Comment

If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

Related Posts Plugin for WordPress, Blogger...