Step 2 - solids start to separate within 2 minutes: As the butter melts it starts to splatter and foam begins to rise to the surface. Step 1- Melt the butter: Start by heating the butter in a heavy-based pot on very low heat. So whenever the munchies, attack, you have your stash of clarified butter ready to pop the perfect popcorn. Taking under 10 minutes to get the perfect medium to pop perfectly crisp popcorn every time.Ĭlarified butter can also be made in a large batch as it can be stored for up to 6 months in the refrigerator. You can read my detailed post on How to make clarified butter or follow this quick step by step guideĬlarified butter may seem like a fancy or intimidating ingredient to make, but I promise it is super easy. A quick step by step to make clarified butter While the video and the full printable recipe is written below, this is the process with step-by-step pictures to guide you. How to make clarified butter for your popcorn The salt can be ground using a mortar and pestle or quickly pulsed in a food processor. Grinding the salt creates a powdery, fine-textured salt perfect for coating the cooked popcorn. The texture of regular table salt granules is too large to stick properly onto the cooked popcorn. This is perfect for stir-frying, searing, frying, or even making the most amazing popcorn which stays crisp for hours.įor a more detailed post on Clarified butter or ghee: How to make Clarified butter or Ghee Using clarified butter with its heat-sensitive component which is milk solids removed, you have this amazing liquid with a higher smoke point. Popcorn kernels are popped over high heat, so it's not ideal to use butter.Ĭlarified butter has a higher smoke point than most common cooking oils like canola, sunflower, butter, or coconut oil. Unless you are cooking it over relatively low heat, it has a tendency to burn and smoke extremely quickly. Regular butter contains water and milk solids, which lead to a soggy snack. What is the difference between using regular butter or oil and clarified butter? It lies in these 2 ingredients: Clarified butter used to pop perfectly puffy, crisp, and buttery popcorn and finely ground salt to season. Well, that's all about to change because, with a few simple twists in the ingredients, chewy and burnt popcorn is going to be a thing of the past. Have you ever tried to replicate the flavour and texture of the popcorn sold at cinemas? Just to end up with chewy, burnt popcorn.
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