Quote:
Originally Posted by Tobra
When I worked in restaurants, they used a LOT of clarified butter. If you let it sit out in a big container in the back of the kitchen, where it was about 120*, and the solids would float to the top.
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Then it wasn't fully clarified butter yet, there should be no solids that can drift on clarified butter.
This is clarified butter cold
This is the same clarified butter warm
No water, no solids, just pure butter fat