Thomas Josephs Clarified Butter Recipes

DRAWN BUTTER

Steps:

• Melt butter in a small saucepan over low heat until butter foams and solids sink to bottom, about 15 minutes. Remove from heat. Let cool.
• Carefully skim foam from top, and discard. Pour clear butter into a bowl, leaving any solids in pan; discard solids. (Drawn butter can be refrigerated for up to 1 month.) Serve warm.

CLARIFIED BUTTER

Steps:

• In a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don't let butter resolidify), then skim any foam off the top.
• Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.

THOMAS JOSEPH'S BAKLAVA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together nuts, 1 cup sugar, 1 tablespoon rose water, and 1 tablespoon cinnamon; set aside.
• Place remaining 2 1/2 cups sugar, 1 1/4 cups water, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil; immediately reduce to a simmer and cook until slightly thickened, 3 to 5 minutes. Add remaining tablespoon rose water and return to a boil; cook for 1 minute. Remove from heat and let syrup cool completely.
• Brush a 9-by-13-inch baking dish with clarified butter. Carefully layer half of the phyllo dough in the baking dish, brushing between each layer with clarified butter. Sprinkle nut mixture over top and continue layering remaining phyllo dough over nut mixture, brushing between each layer with clarified butter.
• Brush top layer generously with butter. Using a sharp knife with a very thin blade (such as a boning knife), score baklava into 1 1/2-inch-wide diamond-shaped pieces, cutting through all of the phyllo layers.
• Transfer to oven and bake for 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown, about 50 minutes more. Remove from oven and pour syrup over baklava; let cool completely before serving.

CLARIFIED BUTTER

Steps:

• Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

THOMAS JOSEPH'S CLARIFIED BUTTER

Steps:

• Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.

CLARIFIED BUTTER

Steps:

• Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
• Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
• What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

CLARIFIED BUTTER

Steps:

• Place the butter in a small, deep saucepan over low heat. As the butter melts, three layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow butter to gently simmer for 10 minutes to completely separate the layers. Remove from heat, and let stand for 10 minutes, to allow the foam to solidify at bit. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan, and into a glass jar. Discard the milk solids.