Stored in the refrigerator, potted shrimps will keep for at least 2 weeks. Pour into small glass jars or ramekins and top with more clarified butter to seal. Add cooked shrimps that have been patted dry and gently reheat them in the seasoned butter. Melt the same weight of clarified butter as the shrimps and add seasonings of mace or nutmeg, cayenne pepper, sea salt and lemon juice. Potted shrimps are still a popular English dish today, served with wholemeal toast or on crackers for an easy and impressive canapé. Stored in a cool place, these “pots” would keep for months. Food would be cooked in seasoned clarified butter (similar to the French confit method using duck fat) then sealed in an earthenware pot under a further layer of clarified butter to exclude all air. It is also served with corn on the cob and used for basting grilled vegetables, due to its higher smoke point.Ĭlarified butter has been used for centuries in the English cookery method of potting food, for the preservation of meat, game birds, fish and even cheese. In America, clarified butter is often referred to as drawn butter, and is a favourite accompaniment to seafood suppers of lobster, prawns, crabs or clams. Beurre noisette is traditionally served as a sauce for fish and vegetable dishes. The milk solids that fall to the bottom of the pan are browned slightly, which gives it a nutty flavour. Here are a few names and uses for clarified butter that you might like to incorporate into your cooking:īeurre noisette (hazelnut or brown butter) is the French term for clarified butter. Store it in a sealed jar in the refrigerator so it does not take on the flavours of other foods.Ĭlarified butter is used in many different cuisines under many different names.Butter loses about a quarter of its volume when clarified, so allow extra butter if you require a certain quantity at the end.Cultured butter makes a beautifully flavoured clarified butter, but it does not have the same keeping properties and should be used within a month.Always use unsalted butter as salted butter spits, and the clarified butter can’t be used for pastries and sweet dishes.Put the lid on, date and store in the refrigerator.Stop pouring once you've run out of the golden liquid and just have white solids left. Pour the clear, golden, clarified butter through a double layer of cheesecloth into a clean jar.Let it settle for a further 5 minutes so any remaining solids sink to the bottom.When the surface is clear and the butter has all but stopped bubbling, remove it from the heat. The milk solids will sink to the bottom of the pan and form a sediment.
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