Milk solids are removed from butter in the clarification process. But they are not the fat, they are removed to leave a pure (in theory) fat. This is done to increase the smoke point primarily.
Typically in france clarified butter is used for sauce bases. But outside the country unclarrified butter is commonly used.
@shire2005 clarifying butter is removing the water content from the milk solids. milk solids are the fat. the point of removing the water is to increase the smoke point or temp in which the butter burns not to store it longer. nice try at degrading the host of the vid but you should have somewhat of a knowledge in what your talking about before you bash someone showing others how to do something.
p.s. why are you looking up recipes if you are such a wonderful CEC?
@u35hoo Thanks for defending Chef Snow! He is trying to help out the average cook live a better "eating life". However... the milk solids are not the pure fat in butter that chefs want for cooking. Clarifying butter does increase the smoke point because the milk solids are removed, but it is also commonly used to help keep the fat stored for longer times, like Shire2005 mentioned. But.. Your heart is, of course, in the right place :)
the clarifaied butter its very important at the time when we gonna prepere the veloute souce because usig raw butter its contains to much fat and doesnt work right on!
Clarifying butter has nothing to do with removing fat. It's removing the milk solids and without the milk solids butter becomes a pure fat that can be stored for a long time like any oil at room temps.
The recipe sounds fancy but what he made is nothing more than chicken gravy.
@shire2005 Ok... Now you are correct in why butter is, indeed, clarified. However... A Veloute, by definition, is simply a roux + stock, which is what is provided here. A gravy will have more roux to stock ratio plus seasoning to follow. Chef Snow is trying to make the process sound simple so the average cook can understand... why shoot him down? This is not a chicken gravy, thus you are wrong about that.
I've never made a Veloute sauce where the roux used raw butter like he did, I always use clarified butter. I thought that's how you were supposed to...
to luna : do you know what you talking about , ie mirepoix ?it does not look like you would know , mirepoix is root vegetable used for stocks , so how would your sentence work here ?
Mirepoix is not a root veg - it is a mix of roughly 2 parts onions, 1 part celery, 1 part carrots. The proportions may change depending on the qaulity/pungency of the arromatics.
@romaneeconti02 pedantic are we ? 2part root vegetables and 1part cellerie , leek as well, so there in europe its parsnip as well , so all together there is mostly root vegetable in it !
@vonmerowing you are completely wrong. Read recipe 228 in "le guide culinaire" by auguste escoffier. This is the book upon which all french food ruled. Velouté is a mother sauce and is absolute. No exceptions may be made without changing what that sauce is.
I doubt you know what either a white stock is or mirepoix. Tell me what are the 10 ingredients in a classical white stock? What is the difference between a white stock and a standard stock?
Ecelent la tecnica.. God job Chef.
bsbchef2009 1 year ago
Milk solids are removed from butter in the clarification process. But they are not the fat, they are removed to leave a pure (in theory) fat. This is done to increase the smoke point primarily.
Typically in france clarified butter is used for sauce bases. But outside the country unclarrified butter is commonly used.
All oils don't have long shelf lives.
Some go rancid very quickly and easily.
Beware.
thelastmike 1 year ago
@shire2005 clarifying butter is removing the water content from the milk solids. milk solids are the fat. the point of removing the water is to increase the smoke point or temp in which the butter burns not to store it longer. nice try at degrading the host of the vid but you should have somewhat of a knowledge in what your talking about before you bash someone showing others how to do something.
p.s. why are you looking up recipes if you are such a wonderful CEC?
u35hoo 1 year ago
@u35hoo Thanks for defending Chef Snow! He is trying to help out the average cook live a better "eating life". However... the milk solids are not the pure fat in butter that chefs want for cooking. Clarifying butter does increase the smoke point because the milk solids are removed, but it is also commonly used to help keep the fat stored for longer times, like Shire2005 mentioned. But.. Your heart is, of course, in the right place :)
broggi007 1 year ago
@broggi007 I stand corrected, ty
u35hoo 1 year ago
Nice kitchen! Good information
ueoaueoaueoa 1 year ago
the clarifaied butter its very important at the time when we gonna prepere the veloute souce because usig raw butter its contains to much fat and doesnt work right on!
joelguev 2 years ago
Clarifying butter has nothing to do with removing fat. It's removing the milk solids and without the milk solids butter becomes a pure fat that can be stored for a long time like any oil at room temps.
The recipe sounds fancy but what he made is nothing more than chicken gravy.
shire2005 2 years ago
@shire2005 Ok... Now you are correct in why butter is, indeed, clarified. However... A Veloute, by definition, is simply a roux + stock, which is what is provided here. A gravy will have more roux to stock ratio plus seasoning to follow. Chef Snow is trying to make the process sound simple so the average cook can understand... why shoot him down? This is not a chicken gravy, thus you are wrong about that.
broggi007 1 year ago
I've never made a Veloute sauce where the roux used raw butter like he did, I always use clarified butter. I thought that's how you were supposed to...
lushie 2 years ago
Comment removed
rexscotorum 2 years ago
to luna : do you know what you talking about , ie mirepoix ?it does not look like you would know , mirepoix is root vegetable used for stocks , so how would your sentence work here ?
vonmerowing 3 years ago
Mirepoix is not a root veg - it is a mix of roughly 2 parts onions, 1 part celery, 1 part carrots. The proportions may change depending on the qaulity/pungency of the arromatics.
romaneeconti02 2 years ago
@romaneeconti02 pedantic are we ? 2part root vegetables and 1part cellerie , leek as well, so there in europe its parsnip as well , so all together there is mostly root vegetable in it !
vonmerowing 3 months ago
@vonmerowing you are completely wrong. Read recipe 228 in "le guide culinaire" by auguste escoffier. This is the book upon which all french food ruled. Velouté is a mother sauce and is absolute. No exceptions may be made without changing what that sauce is.
romaneeconti02 3 months ago
didn't***
Luna87 3 years ago
This comment has received too many negative votes show
FAIL!!! you did made propperly a mirepoix for the white stock my friend....
Luna87 3 years ago
I doubt you know what either a white stock is or mirepoix. Tell me what are the 10 ingredients in a classical white stock? What is the difference between a white stock and a standard stock?
romaneeconti02 2 years ago
i dig your kitchen
ChineseDickFingers 3 years ago
thank you for posting this video!
tesheyrosa 4 years ago