bbqgeekess
Babbling Farker
Any thoughts on softened homemade clarified butter versus Parkay?
It seems a lot more healthy to me and potentially more flavorful? It doesn't have any butter solids to cause excessive browning because it's been cooked/filtered out.
I see *tons* of competitors using Parkay and just wondering why they are using it instead of clarified butter.
Clarified butter is so easy to make, I just flop 4 butter sticks into a sauce pan and put it on high stirring constantly until it just finishes off boiling the water and gets to around 220F or so--to just where the milk solids are turning gold. Then I filter it through cheesecloth or a very clean, fragrance free, floursack chef's towel.
It seems a lot more healthy to me and potentially more flavorful? It doesn't have any butter solids to cause excessive browning because it's been cooked/filtered out.
I see *tons* of competitors using Parkay and just wondering why they are using it instead of clarified butter.
Clarified butter is so easy to make, I just flop 4 butter sticks into a sauce pan and put it on high stirring constantly until it just finishes off boiling the water and gets to around 220F or so--to just where the milk solids are turning gold. Then I filter it through cheesecloth or a very clean, fragrance free, floursack chef's towel.