clarified butter
复数形式
clarified butters
1
澄清黄油, 酥油
a type of butter that has been heated and separated from its milk solids, resulting in a golden, pure fat.
Clarified butter, also known as ghee, is a form of butter from which the milk solids and water have been removed, leaving behind pure butterfat. This process involves heating butter until it separates into three layers: the foam, which consists of milk solids, the clarified butter itself, which is the middle layer, and the water, which settles at the bottom. The foam is skimmed off, and the remaining liquid is strained to remove any remaining milk solids. What's left is a clear, golden liquid with a rich, nutty flavor and a higher smoke point compared to regular butter. Clarified butter is prized for its ability to withstand high heat without burning, making it ideal for sautéing, frying, and other high-temperature cooking methods. Additionally, it has a longer shelf life than regular butter due to the removal of the milk solids, which can spoil more quickly.
- My grandmother always uses clarified butter to enhance the taste and texture of her homemade cookies.
我的祖母总是用澄清黄油来提升她自制饼干的味道和质地。
- She prepared a delicious lobster dish by frying it in clarified butter until it turned a perfect shade of golden brown.
她用澄清黄油煎制，直到龙虾变成完美的金黄色，准备了一道美味的龙虾菜肴。
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