How to prevent butter burning during cooking
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!).
Last modified on: February 21th 2011
Keywords for this recipe:You will need:
1 knob 
1 tablespoon 
How long does it take?
Time required for this recipe:
| Cooking | Start to finish |
|---|---|
| 3 min. | 3 min. |
Step by step recipe
Stage 1 - 3 min.
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.
It's well worth making clarified butter.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 211 Kcal or 883 Kj | < 1 gr | 0 gr | 23 gr |
| 11 % | <1 % | 0 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 844 Kcal or 3,534 Kj | < 1 gr | 0 gr | 94 gr |
| 42 % | <1 % | 0 % | 14 % |
How much will it cost?
- For : 0.10 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Spinach and Comté Loaf, Spinach and Comté Loaf, Apple Batter Puddings, Croque-monsieur gourmand, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Roquefort sauce, Home-made potato crisps , Crab Cakes, Thai-style Chicken with Cashew Nuts, ... All |
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Your 2 comments or questions on this recipe
- There is no milk in butter! Butter is made from cream, made from milk.Posted by Lana october 22th 2012 at 11:56 (n° 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.Posted by Laurie october 17th 2012 at 21:55 (n° 1)
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