Alton Brown's Ghee and Clarified Butter Recipes

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Directions. Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes.

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When the liquid is clear, you've got clarified butter. Keep cooking until the butter begins to brown and you've got ghee. This entire process will take 1 to 1 1/2 hours depending on the butter, the pan, the heat, etc. When the liquid butter is clear and deep gold with tiny bubbles rising from the bottom, the ghee is done.

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Procedure. Place the butter in a 2-quart light-colored stainless-steel saucepan. Cover the pot with a small, overturned fine-mesh sieve that fits over the saucepan to catch any splatters. Place over low heat. At first the butter will melt, then the water will begin to boil out, then the milk solids will aggregate, sink to the bottom, and brown.

Alton Brown's Ghee and Clarified Butter Recipes

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Cool and strain. The butter is finished when it's just beginning to brown on the edges of the dish. Cool for 1 minute in the microwave. Place a strainer over a heat-proof bowl, then line the strainer with cheesecloth or a coffee filter. Pour the ghee through the strainer, leaving the solids in the bottom of the dish.

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Place the jar in the middle of a heavy skillet - cast iron or carbon steel is ideal. Place the skillet over low heat. (Alternatively, place the butter in a 2-quart light-colored stainless-steel saucepan. Cover the pot with a small, overturned fine-mesh sieve that fits over the saucepan to catch any splatters. Place over low heat as directed.)

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Procedure. Place the ghee, popcorn, and salt in a large, heavy-gauge, 8-quart metal mixing bowl. The bowl allows the un-popped kernels to sink and the popped kernels to rise. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

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Procedure. Tear off a 30-inch-long piece of plastic wrap. Thoroughly moisten two paper towels and stack them one upon the other on the wrap. Lay the leg sections on the paper towel, along with the dill. Wrap the paper towels around the leg sections, then wrap in the plastic, forming a nice, tight parcel.

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YouTube. Now tightly wrap a piece of aluminum foil over the top of your metal bowl and punch a few holes in it with a fork or knife. This will let the steam vent out. "If the steam stays in there it's going to make the popcorn salty," Brown said. Place the bowl over medium heat and when you start to hear the butter melting shake it around a bit.

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How to make ghee BBC Good Food

Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top.

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Alton Brown, host of Good Eats, appears regularly on Food Network Star, Iron Chef America and Cutthroat Kitchen. Alton's Website. Like Alton on Facebook. Follow @AltonBrown on Twitter.

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Ghee has a nuttier flavor compared to clarified butter due to the extra cooking/browning time. This means ghee will give an extra boost and add a level of authenticity to Indian dishes, not to mention other subtle hints of flavor in dishes that clarified butter can't deliver. Alton Brown, the food encyclopedia himself, suggests using it to make.

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Season all the meat with 2 tablespoons worth of kosher salt. Place a pot over high heat with 2 tablespoons of oil or ghee. Place 2 pieces of meat into the pan. Brown on one side, and then turn to the next side until all 4 sides of each piece are browned. Repeat with the other two pieces then set the meat aside.

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Over at the Food Network, Brown has provided a recipe for making clarified butter at home, along with a short video explaining the science behind the process. To start, you'll need to place a 2-quart saucepan on the stove and start melting your butter over medium heat. His recipe calls for 1 1/2 pounds of butter which has been cut into 1-inch.

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Heat the oven to 250 degrees F. Park a large Dutch oven over high heat for 2 minutes. While the pot is heating, rub the meat with 2 tablespoons of the salt. Add 1 tablespoon of ghee to the pot, then add the meat and sear on all sides until deeply browned — 2 to 3 minutes per side.