I'm assuming you know that clarified butter is just regular butter.
You clarify it by melting it.. essentially, clarified butter is just melted regular butter.
The reason you clarify it for a roux is because it separates the salt from the butter. You clearly see the white solids (the salt), on top of the golden coloured melted butter, which you then skim off.
@magnmadsen Yes, you can use non-clarified butter. The purpose of clarified butter is to separate milk solids (not salt) from the butter, and evaporate the water. It creates a nutty oil/butter that has a much higher smoke point, which is good if you want to cook something with a buttery taste at much higher temperatures without fear of burning your butter. If you've ever had ghee, you've had clarified butter.
it is by weight actually, use a cup of oil and a cup of flour and it will be way too wet. Its supposed to be very pasty. his is even too loose and wet.
He does not know what he is doing...should be using a cast iron skillet for temp consistency for basics. The ratio is one to one by volume, not weight.
Couldn't you just use regular, non-clarifed butter?
magnmadsen 1 year ago
@magnmadsen
I'm assuming you know that clarified butter is just regular butter.
You clarify it by melting it.. essentially, clarified butter is just melted regular butter.
The reason you clarify it for a roux is because it separates the salt from the butter. You clearly see the white solids (the salt), on top of the golden coloured melted butter, which you then skim off.
Otherwise the salt would burn.
weegerri1sm 3 months ago
@magnmadsen Yes, you can use non-clarified butter. The purpose of clarified butter is to separate milk solids (not salt) from the butter, and evaporate the water. It creates a nutty oil/butter that has a much higher smoke point, which is good if you want to cook something with a buttery taste at much higher temperatures without fear of burning your butter. If you've ever had ghee, you've had clarified butter.
pulykamell 2 months ago
it is by weight actually, use a cup of oil and a cup of flour and it will be way too wet. Its supposed to be very pasty. his is even too loose and wet.
manihick 2 years ago
He does not know what he is doing...should be using a cast iron skillet for temp consistency for basics. The ratio is one to one by volume, not weight.
vincentinTN 2 years ago