Q: I have started making Indian curries at home and tonight I tried an Indian korma for the first time. It turned out delicious but the texture was a bit off because I didn't use clarified butter like the recipe called for. I didn't want to run to the store for butter when I had plenty at home, but I couldn't figure out a good way to separate the butter myself. What is the best way to clarify butter at home?
Sent by Christi
Editor: Christi, it's very easy to clarify butter. Here's a great post explaining how:
Basically you just heat butter, gently, and skim off the foam. Then you pour away the yellow liquid, leaving the white whey proteins behind. You want just the butter fat — not the milk proteins.
Readers, any tips or suggestions for Christi?
Related: Word of Mouth: Ghee
(Image: Faith Durand)