Quote:
Originally Posted by Fried Meat Ball!
Anyone here want to chat about melting butter?
I gotta be honest - I use the microwave almost entirely when I need to melt butter, unless I'm doing it just to cook with it on the stove. But sometimes, baked goods or breads require melted butter, so that goes in the microwave.
But I hate when some of the water in the butter explodes, and sends half your butter all over the inside of the science oven. That stuff's hard to clean up.
But if I'm cooking with it, obviously it just goes straight in the pan or pot.
Now, there is one instance where I melt a butt load of butter all at once - when I'm making ghee. I'll put like 2 pounds in the dutch oven and melt that, but then I keep on cooking it until the milk solids separate and start to brown and all the water in the oil boils out. By the way, I wouldn't really recommend cultured butter for this, as you mostly lose all the complexities of the nice butter. I've had equally good experiences with $7/pound butter as the cheaper stuff.
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Why would you ruin one of your quality ingredients by using a microwave to melt it? It affects the flavor.
I use my itty-bitty melting pan when I want to melt butter. There's a gadget for everything.
