Oh I miss my mom. The layers of smells in that process is my mom and my childhood. Kids never fed with store bought ghee. They are fed well on ghee with dosa, rice., lentils, and desserts. I remember my mom standing near the stove with brass vessel called uruli and heavy spatula of caste iron called chattukam. And the whole house filled that happy fragrance.
Finally, a legitimate chef who explain HOW and WHY we do certain things in the kitchen. I've had enough of not understanding why things should be done in a certain why. This visual guide is really helpful since many online tutorials just TELL you what to do, and not SHOWING what to do. The safety precautions are a great bonus too, to promote the culture of safety. Very informative, chef. I'm glad you're doing these educational videos again.
3:05 Induction often has thermal probes to avoid burning. Use them and I love the first method because of it. The reason is simple: it burns right away and not over time. As a result homecooks end up burning and/or destroying pots thinking they have time to adjust. So even the cheap ones now have PID system to give the heat time to spread by pulsing the power.
I haven't made clarified butter in a while, but after pork fat (lard), it is my go to cooking oil. I can't think of the last time I used butter for cooking. The method I used was similar to the first, but I use the oven instead as it is easier to control the temperature.
Lovely to see you cooking again. Although your reactions are lots of fun, I learn a lot from your technical explanations especially the chemistry. Nice kitchen with lots of light.
This is an awesome video, and very appreciated! I prefer the longer version of clarifying butter, as in all things cooking, the more time you spend the better the product. (True for home cooking, restaurants are a different animal) I started using unsalted butter about a year ago and really noticed the difference. Will be doing a clarified butter session very soon with your excellent instruction. Thank you!
Thank you for the awesome video. Very easy to understand instructions. I prefer the traditional method as i am not a fan of using plastic in cooking. If I had known it was this easy I would have been making clarified butter long ago.
Hey, check out this little trick I came up with this while brining a couple of pork chops in the fridge. I think it would work well with your bag technique. Instead of putting it in a large container and standing it up on a shelf use one or two of those large black clips that usually grab a stack of paper and clip the top of the bag to one of your refrigerator shelves and then it hangs down in the open area of the shelf below it and gravity keeps everything straight down, which is great. I like to do that when brining that way both face surfaces are always in contact with the brine and it never needs to be flipped. Thanks for another great video!
Thank you for making more cooking videos. I love your reactions, but this kind of content is way more informative and interesting, in my opinion. It's hard to create unique content in such a saturated youtube genre, but you make it educational and fun.
Amazing new kitchen James! Very happy for you, as you create fun and entertaining content. Have been watching you since your very beginnings, as I love cooking and I'm spanish too, so feel kinda identified when you talk about our gastronomy :)
whenever my mom would make ghee at home, she'd mix a few spoons of rice with the browned milk fat solids at the bottom of the pot and give it to me as a treat.... i would recommend you also try it! (you might wanna add a pinch of salt and/or sugar as per your taste)
This is so simple, 😊 Thanks for the information. Always struggle with burning butter when cooking steaks. Loving the new kitchen...this means more cooking videos yay 🎉
Great to see you back to basics! Very good video, perfect clarified butter. By the way I tried your spherification method, did some fresh oysters with cucumber water pearls and caviar, sublime!! Keep us posted with your tricks. Thumbs up from the French border 😀
Hello Chef Janes! Your kitchen looks beautiful! Your videos are awesome! Keep up the good work and stay safe! Also... I am still waiting for the Afghani Chicken.. LOL I won't stop bothering you for it 😂😂😂
I use a variation on the second method. I start with a plastic squeeze bottle that has a spigot/nozzle on it. I put a cheese cloth over the top of this before attaching the lid with the spigot (just drape the cloth over the top of the bottle, screw/snap the lid on normally, it'll be tight but with the right bottle it works great, and then a large amount of butter in the squeeze bottle itself. I use about a 32 oz flexible plastic sports bottle for this, similar to the kind people bring to the gym. I also sometimes toss a large number of sprigs of rosemary, thyme, and a few cloves of garlic into the bottle with the butter, but that's optional, and I don't always do it, but I usually keep about 3 or 4 different types of clarified butters on hand for cooking with, including rosemary thyme and garlic butter, tarragon butter, plain butter, and more often than not, an apple cinnamon butter (perfect for making pancakes). Once I have the sports bottle filled, I then let it sous vide for several hours if not the better part of the day. When it's done, I'll pull the bottle out, use the spigot to drain it which also filters it through the cheese cloth, and it just spits out liquid gold with minimal effort. It's maybe 5 minutes of prep, 5 minutes of cleanup, and several hours in between I can use to go run errands or go to my day job, etc. And the results are pretty much perfect every time. And, yes, I do have a dedicated sports bottle for this, because no matter how much cleaning the bottle gets, it still retains a mild herb smell though I don't taste it in water if using it at the gym/similar. Also, for the apple cinnamon clarified butter, I usually put in dehydrated apple chips and 3-4 sticks of cinnamon. No sugar or honey. It's great for certain breakfast dishes or desserts. The rosemary, thyme, and garlic I typically use on meats, and the tarragon I usually use as the base of my bearnaise as well as in a few white sauces for pastas. I particularly like using it to saute clams or other shellfish for linguine.
Congratulations on your beautiful kitchen studio. These are some good tips in the methods that you illustrate.. I use the pot method, but I usually remove from the heat within 15 minutes or so of simmering, and skim off the floating milk foam, then I gently pour to a second vessel, leaving the bottom residue behind. I'll try both your methods next time around.
Clarified butter to bake Apple Beignets in. That’s two layers of puff pastry made with butter and a thick slice of apple. In the middle you squeeze some almond paste. After baking you drop the Beignets onto a sugar/cinnamon mixture.
Excellent video. I clarify butter professionally and I give the full smile and nod of approval. Plugra unsalted is the best choice for making the highest quality clarified butter and butter oil. I use a combination of the Keller method and the traditional method in a since. It's more logical when doing this on a much longer scale because with the Keller method you can remove most of those undesirable solids and water before beginning the traditional method which basically polishes off the process before pasteurizing at 225 degrees and canning.
Thanks for another great instruction video chef. I tried making this but I was messing around with a spoon trying to get the nasty bits out - that took ages and I had not much butter left afterwards. Looking forward to trying your method.
@@ChefJamesMakinson I'll be testing it out next month, I want to make some fondant potatoes for the family xmas table. Great tip of yours to store it in smaller batches then I can share with family if they enjoy the dish. Thanks again Chef ❤
I clarify one 250g pack of butter at a time, in tiny little Staub cast iron saucepan, and by the time all the water has boiled off using the lowest flame on my hob, the milk solids have started to caramelise on the bottom and I find myself verging on ghee.
James congratulations on your new home ! Very educational video James. You really know a lot. I’m going to do this sometime. Thanks for the tips too especially not scrapping the bottom of the pot. And note take no flip flops or shorts 😊
Amazing new kitchen.. I do the first method but will try the second method for definite as I can use them for different things.. like chops , steaks, chicken breast or roast veg.. 👍👍👏👏👏
Hi chef, let me tell you how I do it. I tried several methods I came up with on my own before seeing UA-cam videos about how to do it. Eventually this is what I finally came up with. I make a double boiler with a half gallon pot like you used in this video and a 1.5 quart Pyrex round bottomed mixing bowl. Melt two pounds of butter over low heat. Low heat means I don't have to stand over it the whole time. Once it is thoroughly melted, stick it in the fridge until it's completely hardened. then take it out and pop the hardened butter loose from the bowl. This is why you want a round bottomed bowl as it is impossible to get hardened butter out of anything with more straight sides like a measuring cup. Do this under running cold water at the sink. Wash and scrape the top and bottom of the butter with a dull table knife until it's clean. Then I repeat the whole process a second time for extra purity. This takes a significant amount of time per the clock, but very minimal effort.
5:10 I use a separating funnel. They might be more familiar in the chemistry lab, but I find it an essential kitchen utensil - but then a kitchen *is* is chemmy lab.
I have always made clarified butter the traditional way and then pour it into a mason jar after its cooled a bit and it will last months in the fridge. The boil in bag method seems more like a set and forget method especially if you use a sous vide machine.
3:36 I call that the "fizzy stage", which is the earliest you can decant it. If you continue further until the milk solids run dry and start to brown slightly, you have ghee.
Our fam has its own recipe for this, we add a few drops of water to the liquid gold to make it curdle into a thick ghee used in south indian dishes. Nice to see your attempt!! Stay safe chef, heard there are floods in spain
If you're doing the second method, another thing you can do is melt the butter in a jar, then put the lid on and turn it upside down. Once it's set, the watery portion will be at the lid end. You can just turn it right way up, unlid it, then pour off the liquid
And BTW, because in Germany you can buy Butterschmalz (clarified butter, or ghee) in the supermarket, I use it for frying and baking almost exclusively. Sometimes I use lard (Schmalz) which is a pig fat. But many people don't like how lard smells. While clarified butter has very nice milky taste.
I really like your reaction videos but I absolutely enjoy it more when you also cook and explain things! I actually just made a form of smoked clarified butter and it's cool to see the similarities.
I don't use it too often in cooking but when I do need to make it (instead of buying Ghee from the corner shop) I start the day before; I usually add a cup of water to the pot and add the butter, heat it through to a boil, let it rest and cool to a reasonable temp, fridge it and then remove the cleaned solidified butter fat mass the next day. Similar to the bag method just without the bag.
Hi, Chef James! Nice kitchen you have! My granny always made clarified butter more like a ghee, put butter at low heat and cook it for a few hours - that was the recipe. So she would definately prefer the first way. Though i never did like butter anyway. Happy Halloween!
I remember as a kid asking my mum why the butter had oil round it and I remember her telling me it was clarifying due to the warmth of the kitchen. Im sure she said to me an old catering trick to make clarified butter is just to leave the butter in a warm to hot kitchen, no need to use pans at all!
i have a very quick way of clarifying butter. Just a couple tablespoons in a microwave-safe cup/mug, microwave on high for 34-44 seconds. then i just spoon off the top what i need. butter semisolids left get put on food (like cooked vegetables etc). The solids sink to the bottom.
My best tip if you have the equipment is to use a magnetic stirrer hotplate. All the milk solids fall tp the bottom of the flask and all you have to do is wait for the butter to solidify in the fridge to separate the oil/water.
Great video - concise and informative. I've only ever clarified butter in the traditional way. I wonder about the second method - is this used in his kitchens or is it a simplified method for home cooks?
Never realized it was this easy to do. I’d use the first method. I also agree it’s way easier to salt your food when cooking if you use unsalted butter. I just wish I had salted for when I butter bread or English muffins because I can never seem to balance the salt evenly on it by sprinkling it 🤦♂️
I have made small batches of clarified butter before. The stovetop method is always my favorite because the idea of boiling in a bag seems counterintuitive. I mean it works, obviously, but it looks as though the moment you heat it, it would almost seem like you didn’t do much at all. Now that I’ve seen this I feel like making popcorn. 😂
Easiest cheat code ever. Microwave! Heat the butter in the cup for a couple of seconds. Let it cool down a bit. Milk automatically sinks to the bottom. Pour the clarified butter to another cup. Done! This is just so damn simple that I wouldn't use any other way. Just make sure to not let butter heat too long. This is a super fast method.
Love your content chef James! Maybe at some point you can do some Cypriot dishes? I am at your disposal for tips! 👏 I will clarify butter soon so thanks for the video!
Happy Halloween everyone! I hope all of you are doing well. This is the first of many recipe and how-to videos to come! ;)
Oh I miss my mom. The layers of smells in that process is my mom and my childhood. Kids never fed with store bought ghee. They are fed well on ghee with dosa, rice., lentils, and desserts. I remember my mom standing near the stove with brass vessel called uruli and heavy spatula of caste iron called chattukam. And the whole house filled that happy fragrance.
Waiting for the next one 😊
I just purchase Ghee
Loved this video! Happy Halloween! 🎃
Careful, Chef.... We might hold you to that!
Ach... Now i have to figure out which Cooking playlist this fits... Basics? Basics Sauces? 🤔
Nice kitchen James! I hope you’re safe with all the flooding. Big rains here in Malaga, but fortunately everyone is ok here!
Thank you! we are okay here but we are going to get a lot more rain this week. Stay safe down there!
@@ChefJamesMakinsonstay safe and dry. I guess you all are getting what we had in September, waves and waves of rain.
Finally, a legitimate chef who explain HOW and WHY we do certain things in the kitchen. I've had enough of not understanding why things should be done in a certain why.
This visual guide is really helpful since many online tutorials just TELL you what to do, and not SHOWING what to do. The safety precautions are a great bonus too, to promote the culture of safety.
Very informative, chef. I'm glad you're doing these educational videos again.
Glad you liked it!
I’ve been away from the channel for a long time. Glad I saw this upload. Love the videos.
Thank you! and welcome back!
Same and I feel bad haha
3:05 Induction often has thermal probes to avoid burning. Use them and I love the first method because of it. The reason is simple: it burns right away and not over time. As a result homecooks end up burning and/or destroying pots thinking they have time to adjust. So even the cheap ones now have PID system to give the heat time to spread by pulsing the power.
Excellent content! Your cooking tips are truly appreciated. Please continue sharing!
Thank you! Will do!
I love your new kitchen ❤
Thank you!
Thanks Sensei. I'll follow your steps
you are welcome!
I haven't made clarified butter in a while, but after pork fat (lard), it is my go to cooking oil. I can't think of the last time I used butter for cooking. The method I used was similar to the first, but I use the oven instead as it is easier to control the temperature.
Should replace lard with grass feed Tallow or beef dripping, not only is it far better for you but smoke point is significantly higher.
Great video! The cheat method definetly is my favorite, pretty much foolproof and good enough for homecooks.
Lovely to see you cooking again. Although your reactions are lots of fun, I learn a lot from your technical explanations especially the chemistry. Nice kitchen with lots of light.
I want to make some more after the new year
Dear Chef James Makinson,
That was one fine tutorial on clarified butter I like the pot method
Thank you kindly!
@@ChefJamesMakinson your welcome chef
Great video, Chef! Thanks for the instructions for two ways to make this! I hope you’re enjoying the new kitchen! It looks nice and spacious. :)
Kiitos!
Thank you so much!! :)
Thanks for useful and informative video as always ❤❤❤
My pleasure 😊
Thank you CJ. Will definitely be clarifying butter this weekend !😁
Any time! :)
Cool!! Can't wait to see more technique videos like these!! I'll be watching for sure!!
Beautiful kitchen Chef James!
Thank you 😊
I use the first method! ❤
THANK YOU!!!!! I've tried many times. I'm glad to finally learn how to do it properly.
you are welcome!
This is an awesome video, and very appreciated! I prefer the longer version of clarifying butter, as in all things cooking, the more time you spend the better the product. (True for home cooking, restaurants are a different animal) I started using unsalted butter about a year ago and really noticed the difference. Will be doing a clarified butter session very soon with your excellent instruction. Thank you!
I'm glad to hear that!
wow great explanation!! ty
Thank you for the awesome video. Very easy to understand instructions. I prefer the traditional method as i am not a fan of using plastic in cooking. If I had known it was this easy I would have been making clarified butter long ago.
Thank you for sharing these two methods, I did not know about the second one, i prefer the first one even if it is easier to mess it up.
I've never understood or used clarified butter. Than you for the introduction.
you are welcome!
Hey, check out this little trick I came up with this while brining a couple of pork chops in the fridge. I think it would work well with your bag technique. Instead of putting it in a large container and standing it up on a shelf use one or two of those large black clips that usually grab a stack of paper and clip the top of the bag to one of your refrigerator shelves and then it hangs down in the open area of the shelf below it and gravity keeps everything straight down, which is great. I like to do that when brining that way both face surfaces are always in contact with the brine and it never needs to be flipped. Thanks for another great video!
This was very helpful. It is definitely something I'd like to try on my small induction burner👍😊
Great tips!
Thank you!
Thank you for making more cooking videos. I love your reactions, but this kind of content is way more informative and interesting, in my opinion. It's hard to create unique content in such a saturated youtube genre, but you make it educational and fun.
More to come! I have been in Hospital in week so I am trying my best to do both
@ChefJamesMakinson I hope you feel better soon. Please take care of yourself first!
Thank you for your video, james
I always wait for your kitchen tips
Really nice information for beginner like me
My pleasure!
I was JUST thinking in the last week I needed to learn how to do this. Thanks, chef!
Any time!
Thank you so much for the video! It's really easy.
Glad to hear that!
Amazing new kitchen James! Very happy for you, as you create fun and entertaining content. Have been watching you since your very beginnings, as I love cooking and I'm spanish too, so feel kinda identified when you talk about our gastronomy :)
Thanks so much! I have another video coming out this week!
@ChefJamesMakinson so nice to hear that :)
Wow, loving the kitchen!
Thanks so much 😊
Hope you're not affected by the flooding! Great video. Thank you.
Thank you!
Very helpful, thank you. 😊
whenever my mom would make ghee at home, she'd mix a few spoons of rice with the browned milk fat solids at the bottom of the pot and give it to me as a treat.... i would recommend you also try it! (you might wanna add a pinch of salt and/or sugar as per your taste)
This is so simple, 😊 Thanks for the information. Always struggle with burning butter when cooking steaks. Loving the new kitchen...this means more cooking videos yay 🎉
Thank you!
Great to see you back to basics! Very good video, perfect clarified butter. By the way I tried your spherification method, did some fresh oysters with cucumber water pearls and caviar, sublime!! Keep us posted with your tricks. Thumbs up from the French border 😀
Excellent! I should make more of those videos!
Super informative as always, thanks for another great video James! 😊
My pleasure!
Thanks for this video. I prefer the first method myself, but nice to have options. I enjoy your cooking videos - thank you!
Thank you!
Muslin Cloth, Very useful in making Paneer. I usually make my own.
I prefer the first method. Yeah, it takes longer, but it's worth it. Like you said, it's liquid gold! I always have it on hand. Thanks James!
you are welcome!
Wow...check out the new digs! Chef Makinson, nice upgrade sir, I sense a new energy from you, this is a good thing!
Thank you!
Love your content! Thanks For this 😊😊😊❤❤
You are welcome!
Great video ... and an awesome kitchen ❤
Amazing! Thank you!
you are welcome!
very informative thank you for the video
Glad it was helpful!
Felicidades por la nueva cocina ❤ Y mucha fuerza a la gente de Valencia
Gracias!!
Instant sub. I have always wanted to make this.
Beautiful kitchen
Thank you!
Hello Chef Janes! Your kitchen looks beautiful! Your videos are awesome! Keep up the good work and stay safe! Also... I am still waiting for the Afghani Chicken.. LOL I won't stop bothering you for it 😂😂😂
Thank you! You too!
I use a variation on the second method. I start with a plastic squeeze bottle that has a spigot/nozzle on it. I put a cheese cloth over the top of this before attaching the lid with the spigot (just drape the cloth over the top of the bottle, screw/snap the lid on normally, it'll be tight but with the right bottle it works great, and then a large amount of butter in the squeeze bottle itself. I use about a 32 oz flexible plastic sports bottle for this, similar to the kind people bring to the gym.
I also sometimes toss a large number of sprigs of rosemary, thyme, and a few cloves of garlic into the bottle with the butter, but that's optional, and I don't always do it, but I usually keep about 3 or 4 different types of clarified butters on hand for cooking with, including rosemary thyme and garlic butter, tarragon butter, plain butter, and more often than not, an apple cinnamon butter (perfect for making pancakes).
Once I have the sports bottle filled, I then let it sous vide for several hours if not the better part of the day. When it's done, I'll pull the bottle out, use the spigot to drain it which also filters it through the cheese cloth, and it just spits out liquid gold with minimal effort. It's maybe 5 minutes of prep, 5 minutes of cleanup, and several hours in between I can use to go run errands or go to my day job, etc. And the results are pretty much perfect every time. And, yes, I do have a dedicated sports bottle for this, because no matter how much cleaning the bottle gets, it still retains a mild herb smell though I don't taste it in water if using it at the gym/similar.
Also, for the apple cinnamon clarified butter, I usually put in dehydrated apple chips and 3-4 sticks of cinnamon. No sugar or honey. It's great for certain breakfast dishes or desserts. The rosemary, thyme, and garlic I typically use on meats, and the tarragon I usually use as the base of my bearnaise as well as in a few white sauces for pastas. I particularly like using it to saute clams or other shellfish for linguine.
Great video, thanks.
Glad you liked it!
Cool video. UA-cam got my feed right today!
Good to hear!
Great kitchen❤
Thank you 😊
Congratulations on your beautiful kitchen studio. These are some good tips in the methods that you illustrate.. I use the pot method, but I usually remove from the heat within 15 minutes or so of simmering, and skim off the floating milk foam, then I gently pour to a second vessel, leaving the bottom residue behind. I'll try both your methods next time around.
Thank you so much!!
Nice Kitchen upgrade chef! Look forward to what you can do with it.
Clarified butter to bake Apple Beignets in. That’s two layers of puff pastry made with butter and a thick slice of apple. In the middle you squeeze some almond paste. After baking you drop the Beignets onto a sugar/cinnamon mixture.
the new kitchen is looking good
Thank you 😊
Excellent video. I clarify butter professionally and I give the full smile and nod of approval. Plugra unsalted is the best choice for making the highest quality clarified butter and butter oil. I use a combination of the Keller method and the traditional method in a since. It's more logical when doing this on a much longer scale because with the Keller method you can remove most of those undesirable solids and water before beginning the traditional method which basically polishes off the process before pasteurizing at 225 degrees and canning.
Thank you so much! I am a bit limited on what type of butter I can get here.
Happy Halloween! Thank You for the recipe.
Same to you!
Thanks for another great instruction video chef. I tried making this but I was messing around with a spoon trying to get the nasty bits out - that took ages and I had not much butter left afterwards. Looking forward to trying your method.
You can do it!
@@ChefJamesMakinson I'll be testing it out next month, I want to make some fondant potatoes for the family xmas table. Great tip of yours to store it in smaller batches then I can share with family if they enjoy the dish. Thanks again Chef ❤
I clarify one 250g pack of butter at a time, in tiny little Staub cast iron saucepan, and by the time all the water has boiled off using the lowest flame on my hob, the milk solids have started to caramelise on the bottom and I find myself verging on ghee.
James congratulations on your new home ! Very educational video James. You really know a lot. I’m going to do this sometime. Thanks for the tips too especially not scrapping the bottom of the pot. And note take no flip flops or shorts 😊
I never seen the method done with pasty bag Cool. I like the pot method best.
Thank you very much! haha 🤣
it's a bit different
Amazing new kitchen.. I do the first method but will try the second method for definite as I can use them for different things.. like chops , steaks, chicken breast or roast veg.. 👍👍👏👏👏
Hi chef, let me tell you how I do it. I tried several methods I came up with on my own before seeing UA-cam videos about how to do it. Eventually this is what I finally came up with. I make a double boiler with a half gallon pot like you used in this video and a 1.5 quart Pyrex round bottomed mixing bowl. Melt two pounds of butter over low heat. Low heat means I don't have to stand over it the whole time. Once it is thoroughly melted, stick it in the fridge until it's completely hardened. then take it out and pop the hardened butter loose from the bowl. This is why you want a round bottomed bowl as it is impossible to get hardened butter out of anything with more straight sides like a measuring cup. Do this under running cold water at the sink. Wash and scrape the top and bottom of the butter with a dull table knife until it's clean. Then I repeat the whole process a second time for extra purity. This takes a significant amount of time per the clock, but very minimal effort.
Very good video.
Thank you very much!
Love the new kitchen and informative video. When you are finished with the butter, can you use it in baking? Thank you for your time. 😊
Yes and yes
That's cool. Thanks for the video
Thank you!
Thanks for clarifying this (butter)
Glad to see you are making Clarified butter( Indian called it Ghee ) ❤🇮🇳
Most ghee is actually made differently (from heating cream until the fats separate & the solids cook). Only bilona ghee is made like this.
I use the 1st method. I also churn my own butter to start with.
I used the first method, did learn it from my mum when I was around 16 and never turned back. Great video, mate! 👌🏼😀🎃 Happy Halloween 👻🎃
Thank you so much Frank! Happy Halloween!
today i just made homemade ghee at home!!!! my first time and you released this video wow talk about timing!
really?! haha
Very educational
5:10 I use a separating funnel. They might be more familiar in the chemistry lab, but I find it an essential kitchen utensil - but then a kitchen *is* is chemmy lab.
I have always made clarified butter the traditional way and then pour it into a mason jar after its cooled a bit and it will last months in the fridge. The boil in bag method seems more like a set and forget method especially if you use a sous vide machine.
3:36 I call that the "fizzy stage", which is the earliest you can decant it. If you continue further until the milk solids run dry and start to brown slightly, you have ghee.
I dig the ad hoc separatory funnel method.
Our fam has its own recipe for this, we add a few drops of water to the liquid gold to make it curdle into a thick ghee used in south indian dishes. Nice to see your attempt!!
Stay safe chef, heard there are floods in spain
Thank you! yes it was very bad
If you're doing the second method, another thing you can do is melt the butter in a jar, then put the lid on and turn it upside down.
Once it's set, the watery portion will be at the lid end. You can just turn it right way up, unlid it, then pour off the liquid
great video
Thanks!
Happy Diwali James !
And BTW, because in Germany you can buy Butterschmalz (clarified butter, or ghee) in the supermarket, I use it for frying and baking almost exclusively. Sometimes I use lard (Schmalz) which is a pig fat. But many people don't like how lard smells. While clarified butter has very nice milky taste.
I really like your reaction videos but I absolutely enjoy it more when you also cook and explain things! I actually just made a form of smoked clarified butter and it's cool to see the similarities.
Awesome! Thank you!
Chef James, you have a huge spacious kitchen with a ‘whiteboard’ as a backing. Can you use markers to write reminders on it ?
I do have the space
I don't use it too often in cooking but when I do need to make it (instead of buying Ghee from the corner shop) I start the day before; I usually add a cup of water to the pot and add the butter, heat it through to a boil, let it rest and cool to a reasonable temp, fridge it and then remove the cleaned solidified butter fat mass the next day. Similar to the bag method just without the bag.
Hi, Chef James! Nice kitchen you have! My granny always made clarified butter more like a ghee, put butter at low heat and cook it for a few hours - that was the recipe. So she would definately prefer the first way. Though i never did like butter anyway. Happy Halloween!
Thank you! :)
I remember as a kid asking my mum why the butter had oil round it and I remember her telling me it was clarifying due to the warmth of the kitchen. Im sure she said to me an old catering trick to make clarified butter is just to leave the butter in a warm to hot kitchen, no need to use pans at all!
i have a very quick way of clarifying butter. Just a couple tablespoons in a microwave-safe cup/mug, microwave on high for 34-44 seconds. then i just spoon off the top what i need. butter semisolids left get put on food (like cooked vegetables etc). The solids sink to the bottom.
My best tip if you have the equipment is to use a magnetic stirrer hotplate. All the milk solids fall tp the bottom of the flask and all you have to do is wait for the butter to solidify in the fridge to separate the oil/water.
Great video - concise and informative. I've only ever clarified butter in the traditional way. I wonder about the second method - is this used in his kitchens or is it a simplified method for home cooks?
it's Keller's method and I have seen it used before in the kitchen
Well done video ... clear, concise, direct. Making Ghee is the next step, don't you think?
maybe! but I have a lot of butter to use haha
Never realized it was this easy to do. I’d use the first method.
I also agree it’s way easier to salt your food when cooking if you use unsalted butter. I just wish I had salted for when I butter bread or English muffins because I can never seem to balance the salt evenly on it by sprinkling it 🤦♂️
I have made small batches of clarified butter before. The stovetop method is always my favorite because the idea of boiling in a bag seems counterintuitive. I mean it works, obviously, but it looks as though the moment you heat it, it would almost seem like you didn’t do much at all. Now that I’ve seen this I feel like making popcorn. 😂
Easiest cheat code ever. Microwave! Heat the butter in the cup for a couple of seconds. Let it cool down a bit. Milk automatically sinks to the bottom. Pour the clarified butter to another cup. Done! This is just so damn simple that I wouldn't use any other way. Just make sure to not let butter heat too long. This is a super fast method.
Happy Halloween!
Happy Halloween!
Love your content chef James! Maybe at some point you can do some Cypriot dishes? I am at your disposal for tips! 👏 I will clarify butter soon so thanks for the video!
Maybe one day!
@@ChefJamesMakinson Also I love the fact that you reply!!! 👏👏👏
A nice change and not always just these reaction videos. I missed the real cooking videos.
BTW I always clear my butter the traditional way.
More to come!