28 thoughts on “Steps By Step Instruction To Make Clarified Butter – The French Cooking Academy

    Eric Anderson

    (August 8, 2019 - 1:08 pm)

    It'll keep in the fridge for months. Make a lot, and store it.

    Hayekian

    (August 8, 2019 - 1:08 pm)

    would it be wise to use a syringe for this?

    anerandros22

    (August 8, 2019 - 1:08 pm)

    Shot in my mother’s kitchen.

    swisspuppy

    (August 8, 2019 - 1:08 pm)

    Your program is excellent.

    Regina Dsouza

    (August 8, 2019 - 1:08 pm)

    Can I use ghee ….Indian clarified butter.?

    Vidcon Funn

    (August 8, 2019 - 1:08 pm)

    Its Ghee..

    MyROGER82

    (August 8, 2019 - 1:08 pm)

    Hello from Melbourne,I m Chinese cuisine chef , I start love French cuisine when stay Australia ,I m cookery student now ,thanks for you sharing everything about French cooking skill

    Sarah Elmira Royster Shelton

    (August 8, 2019 - 1:08 pm)

    But how do you make butter to begin with?
    There must be tons of content out there on how but Im here watching you coz I rather watch you showing how to, plus you are very detailed, easy to understand, no-fuzz. So if you feel like making butter…please do!

    Joao Luiz De Medeiros

    (August 8, 2019 - 1:08 pm)

    Great way of making clarified butter! Congratulations on your channel. It teaches very solid French cooking in a friendly and easy way. I really appreciate your work.

    Karen Malmgren

    (August 8, 2019 - 1:08 pm)

    This is the easiest method I have seen on YouTube. Thanks.

    Sharmistha Sasa

    (August 8, 2019 - 1:08 pm)

    Thanks a lot for sharing such an important recipe

    Diane Milligan

    (August 8, 2019 - 1:08 pm)

    Hello from Texas! Hope you are enjoying your day. Thank you for your tutorial. It was very easy to follow. My question is, how long does clarified butter last in the refrigerator? I would like to make some to use within a week. Thank you in advance. Au revoir, prends soin de toi.

    liu jingkun

    (August 8, 2019 - 1:08 pm)

    how to make consommé soup

    Tom Stosic

    (August 8, 2019 - 1:08 pm)

    can i use cold clarified butter from the refrigerator when making sauces or do i need to warm it up?

    Will Robinson

    (August 8, 2019 - 1:08 pm)

    Hello from California! Not sure why you don't have more views and subscribers, your videos are outstanding! Hope to see your following grow!

    akshay anand

    (August 8, 2019 - 1:08 pm)

    Salut Stephanie. En inde, nous utilisez Du Ghee quick est aussi clarified butter

    Badmacstone

    (August 8, 2019 - 1:08 pm)

    Why can't I just use oil?

    Jeff Keener

    (August 8, 2019 - 1:08 pm)

    Nice job…thanks!

    Gary

    (August 8, 2019 - 1:08 pm)

    Brilliant!!… The use of the glass bowl to see what was happening with the separation of the butter fat, and the actual clarified butter was great in demonstrating what was happening with the reactions!

    Andy Werling

    (August 8, 2019 - 1:08 pm)

    Thanks for the video, very helpful. Can the milk solid be used for anything, or does it have to be thrown out. Thanks

    Sarah Khaledi

    (August 8, 2019 - 1:08 pm)

    Enjoy watching your recopies! We use clarified butter a lot in our cooking In Palestine and the Levant. I will share with you a little tip that makes separating clarified butter from milk a lot easier. We usually add roasted green wheat (freikeh) to the butter before heating it. The wheat absorbs the milk and gets cooked in it, and all you need to do is strain the butter and you will get pure clarified butter. You can use the cooked freikeh for vegetable or poultry stuffing.

    vanhoeppen

    (August 8, 2019 - 1:08 pm)

    As for most of these basic ingrediences, there are hundrets of videos with different procedures, and there is something I wanted to ask you about you recipe: most other how-to's for clarified butter use a long cooking time over 100° C to evaporate all the water! You procedure in the oven with 70-80° leaves all the water in – doesn't this cause problems when you're sautéing on high temperatures??

    And some other things I hope you can help me get my head around:
    How do you store it?
    What kind of shelf life does clarified butter have?
    Is there a way to keep it liquid? (everytime I tried clarified butter before – no matter the technique – it went opaque and kind of creamy when it cooled)

    Thank you very much in advance,
    kind regards
    Chef Vanhoeppen 😉

    Kevin Andrews

    (August 8, 2019 - 1:08 pm)

    Thanks Chef, I'm loving this channel! I can see that not many recipes call for clarified butter. In those instances, why is it necessary to use clarified butter? For example, what would happen to a béchamel sauce if we just used regular butter?

    Patricia Taylor

    (August 8, 2019 - 1:08 pm)

    Just a thought – could I use a gravy degrease pitcher to separate the liquid fat from the solid?

    Patricia Taylor

    (August 8, 2019 - 1:08 pm)

    I'm hooked on your videos – you really explain the process simply and so easy to follow – thank you!

    One MercilessMing

    (August 8, 2019 - 1:08 pm)

    This should have a million or more subscribers!  Even though I've been cooking and studying the culinary arts for seven decades, I have learned a lot from here!

    Yannis Patras

    (August 8, 2019 - 1:08 pm)

    I can't believe you only have 2.5 thousand subscribers… The information you share is, to say the least, invaluable!

    papitroy

    (August 8, 2019 - 1:08 pm)

    I really appreciate your videos. Good information

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