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How to prevent butter burning during cooking

Name: How to prevent butter burning during cooking
Cook time: 3 min
Total time: 3 min
Yield: 1 cooking
Cuisine: French
Ingredients: 1 knob butter; 1 tablespoon oil

Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).

150 K 2× 3.7/5 (47 reviews)

3 min.

Easy

0.10 €

1 cooking

2 Ingredients

Last modified on: February 21^th 2011

For 1 cooking, you will need:

1 1 knob butter
2 1 tablespoon oil
Total weight: 25 grams

Times for this recipe

Cooking: 3 min.

Step by step recipe

Stage 1 - ⌛ 3 min.

How to prevent butter burning during cooking : Stage 1

To avoid this, you can add a little oil to the butter which allows you to raise the temperature further. But this is not always an appropriate method as sometimes it's not desirable to use oil (for a dessert for exemple).

It's well worth making clarified butter.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	20 RDI=4 %	210 RDI=10 %	880 RDI: 10 %
Per 100 g	0	0	90 RDI=10 %	840 RDI=40 %	3,530 RDI: 40 %

Possible allergens in this recipe: milk

How much will it cost?

For 1 cooking : 0.15 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Butter

Like these other recipes: Grilled cheese, Gnocchi alla romana, Thin spinach and potato tart, Foie gras fingers, Croque-monsieur gourmand, ... See them all 497

Oil

Like these other recipes: "Au vert" beef, Sorrel mayonnaise, Smoked tomato toast, Granola, Croque-monsieur complet, ... See them all 104

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The 2 comments already posted on this recipe

There is no milk in butter! Butter is made from cream, made from milk.
Lana october 22^th 201211:56 2
This is a kitchen myth. The milk solids in butter will still burn at the same temperature, adding oil just disperses them more widely so it isn't as visible.
Laurie october 17^th 201221:55 1

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