Perchè il BURRO CHIARIFICATO? A Cosa SERVE e COME Farlo

With this video I want to explain why to use Clarified Butter, how to do it and its benefits. Who would have thought that clarified butter is not only not to be avoided, but rather, in small doses, it is also good? A stick of normal butter is made up of approximately 82% fat, 15% water and the remainder of casein (milk protein) and lactose. Once the water and proteins have been eliminated mechanically - not chemically - the clarified butter will be a condensate of short-chain fats, 60% of which are saturated. This makes it perfect in the kitchen for frying, because its smoke point reaches 180 °, unlike the normal one which is around 120 °, ensuring better cooking of food without the risk of burning the breading. In addition, although saturated fats are generally harmful to health, short-chain fats are used by the body in a similar way to carbohydrates, but provide more than double the energy. Therefore, if taken in small doses, they can have a beneficial effect on health and can be particularly useful for people who have digestive disorders, since they facilitate the absorption of food from the intestine. The amount of cholesterol is also minimal, we are talking about 8 mg for a teaspoon. Can clarified butter also be made at home? The clarification process aims to eliminate water and casein. First of all, you need to know that the butter fat melts around 40 °, the water boils at 100 °, while the casein turns golden at 120 ° and burns at 140 °. The clarification procedure is not complex and does not last more than an hour. Just put a stick of butter cut into small pieces in a thick-bottomed saucepan and wait for the temperature to rise to that of boiling water. At this point, the watery part will begin to emerge on the surface. Cooking over low heat, to prevent it from burning, will have to go on until this is completely separated and the casein has settled. To separate the yellow part, that is the clarified butter, from the deposit it must be poured, preferably into a glass container, with a colander lined with gauze. How is it used in the kitchen? The product obtained from this process, in addition to being healthier and more digestible, also keeps longer. Since it no longer contains water, it is easy for it not to go rancid. Furthermore, being almost lactose-free it is also more suitable for those suffering from this intolerance. In the kitchen it is preferable to use clarified butter because its smoke point is higher. This allows for a much safer and crunchy frying to be preferred to that made with seed oil, so if you are about to prepare a breaded cutlet it will be essential to have clarified butter on hand. ALSO FOLLOW ME ON: Instagram: @argentochef (  / argentochef  ) FaceBook: GianLuca Ruini (  / liucki  ) ⏩ Please share and like! ⏪ QUICK LINKS 00:00 | Introduction 01:10 | How to use it and why 01:54 | How to do it 02:54 | How to use it and why 03:36 | Final greetings #secretidachef, #butterfly, #butterperfry, #butter, #chefgianlucaruini MY FAVORITE EQUIPMENT: Roner BUFFALO Roner Queta Sous Vide, Slow Cooker 1400W Sous Vide container 11 Liters Vacuum machine for food Bonsenkitchen Vacuum Bags Precision slingbar