My first exposure to clarified butter was while working at the Inverness Hotel and Golf Club. We’d clarify 50 pounds at a time, which called for a watchful eye because if you were to burn that much, you’d never live it down. I used it in Culinary School to mount my hollandaise and served it in a stainless steel petry dish over a lit candle while working at Brook’s Steak House.
When I moved to Alaska, drawn butter was commonplace, mainly used as an accompaniment to King Crab. I came up with a raw garlic infused drawn butter, which became part of my favorite meal on earth…
While working at a Marriott Property in Anchorage, we weren’t allowed to clarify our own butter, so we’d buy it in 5 gallon buckets. We’d hack it into chunks and freeze it, then pull it out as we needed. I suggest you do the same. You know, start a little butter bank account in your freezer. Your life will be better for it!
Clarified butter is one of my three favorite cooking agents, the others being olive oil and coconut oil. You can buy the stuff, often labeled as ghee, but it is more economical and satisfying to make it on your own. It is great for cooking eggs, seafood, steak, chicken, you name it.
This video is not necessarily exciting, but it is necessary as it sets the stage for hollandaise. Check it out here:
As my Uncle Juice might say, this article is, “Buttery.” Or even simpler it’s, “Butter.”
Aside from employing drawn butter as one of your cooking agents, I recommend you use the word butterto describe all good things. You know, things that are smooth, rich, and awesome. If you do this, your life will become butter, which is short for better!
Until next time, Keep It Buttery!
And “Keep It Paleo!” too…
Your Guide to Culinary Fitness,