#Clarify butter free

there are practical benefits to removing the water and milk solids.But removing them creates a whole new range of flavors, and things like baklawa and ghraybeh just wouldnвЂ™t be the same otherwise. This might sound like it would be less flavorful, since youвЂ™re removing all those delicious milk solids, and not allowing the dough to caramelize. While golden brown and delicious is standard for a reason (I mean, itвЂ™s built into the name!), many Middle Eastern pastries arenвЂ™t supposed to get that wonderful golden brown patina, and should stay light golden instead. less milk solids = a different flavor and lookД¬larified butterвЂ™s lack of milk solids makes a big difference too.Moreover, clarified butter has a tendency to make things extremely crispy, rather than pliable and chewy, which is a wonderful thing when it comes to baklawa, which needs to be super dry and crispy before soaking in syrup. ItвЂ™s impossible to achieve the same texture with sweet cream butter. While British shortbread is wonderfully crunchy and crumbly, and a little melty, the ideal ghraybeh are more delicate, subtle, and ready to dissolve at a momentвЂ™s notice. If you were to use sweet cream butter, the water content would activate some of the gluten, resulting in cookies with a consistency more like British shortbread. Gluten development is sometimes a good thing, like when youвЂ™re trying to make a crusty baguette-but sometimes gluten is a bad thing, like when youвЂ™re baking ghraybeh, a melt-in-your-mouth Middle Eastern shortbread. When water and flour come into contact with each other, the flourвЂ™s gluten is activated. less water = melty ghraybeh and shatteringly crisp baklawa.If you clarify less butter or use a wider pan, it may take less time for the water to evaporate (and vice versa). I measured it in the video to standardize it for my ghraybeh and baklawa recipes, which ask you to start with 227 grams of sweet cream butter.

#Clarify butter free

Please feel free to clarify whatever amount of butter youвЂ™d like, and donвЂ™t feel limited by the amount I suggest. Watch the video or read the recipe at the end of this post to learn my easy clarifying technique, and read on to learn how and why itвЂ™s used. Sweet cream butterвЂ™s emulsion of fat and water is crucial in many recipes (e.g., puff pastry rises because of the steam and melting fat produced by sweet cream butter), but clarified butter has many wonderful uses too, especially when it comes to Middle Eastern cooking and baking, as well as many South Asian and North and East African cuisines (itвЂ™s also known as samneh and ghee). And after skimming the solids away, youвЂ™re left with clarified butter, which is butterfat pure and simple. When you cook it over moderate heat, the water cooks off and the solids separate out after a few minutes. Sweet cream butter (you know, basic butter)В is made up of three things: fat, milk solids, and water. Clarified butter is a wonderfully elegant concept.