Dnia Wed, 15 Jan 2014 07:07:08 -0800 (PST), g...@g...com
napisał(a):

> W domu tak. W pracy mam tester do tłuszczów którego pewnie nawet na oczy nie
widziałaś.

Fajnie.

http://www.finecooking.com/item/9469/for-butter-or-w
orse

"Perhaps at some point you were told by a convincing TV chef or read in an
otherwise trustworthy cookbook that if you mix butter with oil, it will
raise its smoke point. Unfortunately, you were told a terrible lie.
Combining butter with oil can be good for flavor purposes, but it does not
raise its smoke point.

Adding oil to a pan of butter will spread out the milk solids, but they're
still there and they're still going to burn. The myth persists that mixing
butter and oil raises butter's smoke point for one simple reason: Since the
milk solids are dispersed over a larger surface area, swimming in all that
oil, it's not as obvious when they start to smoke and burn.

Before you despair too much over the fact that anytime you cook at 350?F or
above you and butter must part ways, let me offer this one bit of
encouragement: clarified butter.

Clarifying butter is a simple enough process that involves removing those
troublesome milk solids along with much of the water. Then, butter behaves
more like oil and can be heated to about 400?F without fear of smoke or
burning.

Pick up a stick of butter and you may wonder how to take out the milk
solids and water. But it's actually very easy. As we said before, butter is
an emulsion.

If you've ever had a hard time making a Hollandaise sauce, now's your time
to shine. Here's why: When you make an emulsified sauce, like Hollandaise,
you are attempting to link oils and water-type liquids together, often with
other flavors. If you don't do everything just so, the sauce breaks. When
you clarify butter, you are intentionally breaking the emulsion.

Clarified Butter
Let the clarifying begin. Heat the butter in a small saucepan over
medium-low heat. Simmer slowly to boil off the water, 10 to 15 minutes. The
white foam that forms on the surface is the milk solids (some may also sink
to the bottom). Skim off the foam and then strain the liquid through
cheesecloth into a clean container to filter out the solids that have sunk.
You can store your golden clarified butter in the refrigerator, and it will
last even longer than regular butter if kept airtight.

You would think that being able to raise butter's smoke point would have me
dancing in the streets. But the mixed blessing of clarifying is that
removing the milk solids from butter also removes some of its delicious
essence, the je ne sais quoi that gives it that wonderful, milky richness.
Also, clarified butter can't be used in baking without making
adjustments for the loss of water.

The process of clarifying does a good job of making butter a more versatile
player in the kitchen (I use it for sautéing vegetables over high heat),
but limitations persist--it can't be heated as high as many oils, isn't
always at hand, and can be pricey if you buy it. That's why olive oil tends
to be my go-to fat for cooking. Although the butter dish is never far away.
butter with oil can be good for flavor purposes, but it does not raise its
smoke point."


Z komentarzy:

"This is great! I never understood why mixing oil and butter should raise
the smoke point, and now I see why: it doesn't!"


Powyższy cytat z komentarzy miał być mottem, ale przydał mi się na koniec,
bo kończę nim swój udział w tej słownej bitewce z mitami i zwykłą ludzką
głupotą i niewiedzą, którym towarzyszy zwykłe chamstwo jako jedyny
"argument" na poparcie głoszonych mitów.

--
XL
"Przypadek - to Bóg przechadzający się incognito." A. Einstein