http://autiescookbook.com/index.php?action=history&feed=atom&title=Clarified_Butter_%28Ghee%29Clarified Butter (Ghee) - Revision history2026-04-17T15:32:38ZRevision history for this page on the wikiMediaWiki 1.43.1http://autiescookbook.com/index.php?title=Clarified_Butter_(Ghee)&diff=89&oldid=prevAdmin: Protected "Clarified Butter (Ghee)" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))2024-05-29T01:36:56Z<p>Protected "<a href="/index.php/Clarified_Butter_(Ghee)" title="Clarified Butter (Ghee)">Clarified Butter (Ghee)</a>" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))</p>
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</td></tr></table>Adminhttp://autiescookbook.com/index.php?title=Clarified_Butter_(Ghee)&diff=32&oldid=prevChefboyarnegro: Created page with "===Ingredients=== *1 1/2 lbs Unsalted butter ===Directions=== #Place the butter in a 2-quart saucepan and set over medium heat #Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil #Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned #Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel #Cool c..."2024-05-27T14:29:15Z<p>Created page with "===Ingredients=== *1 1/2 lbs Unsalted butter ===Directions=== #Place the butter in a 2-quart saucepan and set over medium heat #Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil #Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned #Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel #Cool c..."</p>
<p><b>New page</b></p><div>===Ingredients===<br />
*1 1/2 lbs Unsalted butter<br />
===Directions===<br />
#Place the butter in a 2-quart saucepan and set over medium heat<br />
#Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil<br />
#Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned<br />
#Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel<br />
#Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.<br />
[[Category:Preparations]]</div>Chefboyarnegro