Inside the Kitchen: Preparing the Butter
Butter is an essential ingredient in any kitchen, and Chef Silvia’s kitchen at Merlo on Maple is no exception. One problem with regular butter: it also contains milk, which burns easily before butter can reach its smoke point (somewhere between 250 and 300 degrees Fahrenheit). This burning of the milk also introduces substances that are bad for the health.
The solution is to melt the butter in a bain-marie to keep it from burning. The milk’s density will then separate it from the butter, and Silvia skims the milk off the top.
Once the butter is free of solids, it’s known as clarified butter. Removing the milk solids and other impurities allows Silvia to retain much of the flavor of butter while being able to cook at higher temperatures to apply different cooking techniques.
Also, no lactose is present in clarified butter. Lactose-intolerant individuals can enjoy it and avoid any negative effects.
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