The clarified butter, known in Indian cuisine as ghee, has countless gastronomic applications, both in sweet and savoury cuisine. By subjecting this ingredient to low temperature cooking we manage to eliminate its impurities and residues (basically casein, sugars and other milk solids, as well as water) which are what make the butter burn when we use it for stir-frying or frying. In addition, during this process the butter acquires a very peculiar taste, slightly toasted and similar to that of a nut.
- 250 g of butter at room temperature
Step by step preparation
- Put the stir paddle accessory in the dry glass. Add the butter at room temperature, in cubes. Program 12 minutes at 65ºC and close.
- Open the Chefbot and strain the clarified butter with a tin or clean cotton cloth through a fine sieve. Keep it in a tightly closed jar and, when it is at room temperature, put it in the fridge.