One of my favorite things to make! Probably because it doesn’t take long and you only need one ingredient. BUTTER! If done carefully you will end up with almost 100% pure butterfat. Pure butterfat has a much higher smoke point than regular butter. This makes it much more useful when building different flavor profiles with your dishes.
-mason jar with a lid
-a small funnel
1 Pound of unsalted butter
Let’s get into it!
Start off by cutting the sticks into 1 TBS chunks. After all of the butter has been placed into the pot turn the heat on low.
After all of the butter has melted it will separate by weight. The water will go to the bottom and the milk protein will float to the top. The pure butterfat will be in the middle. This takes about ten minutes on low heat. Adjust your times by the amount your making.
Now it’s time to use your spoon to skim the foam off of the top. Be careful not to scoop out the butterfat below the foam. I usually use a paper towel and a paper plate to empty the spoon. Once all of the milk protein has been removed it’s time to pour the butterfat into a coffee filter and funnel.
This takes a steady hand and a slow pour. Remember everything is still hot so be careful not to get burned! You want to leave the water at the bottom of the pot. Once you get as much of the butterfat as you can to strain through the filter your all done! The jar of clarified butter will keep for months in the fridge.
When it comes to backyard barbecuing being able to cook a good burger is essential. I’ve learned over the years that keeping it simple is the way to go. I spent countless hours trying to come up with the perfect burger mix. After trying everything I could think of nothing really stood up to a fresh ground beef patty with just a pinch of salt. Here’s how to make them happen!
- Flat iron griddle (with heat source)
- 1 pound of 80/20 ground beef or even better 73/27
- Hot peppers
- Hamburger buns
Start off by dividing the meat into 4 equal portions. Form the portions into patty’s and season both sides with pinch of kosher or sea salt. Quarter pound patty’s work great to get a good sear without over cooking. Place them on a tray and stick them in the freezer. They need to sit in the freezer for at least 30 minutes. This gives you time to fire up your grill and to get it good and hot. After you light the coals or turn on the burners place the griddle directly over the heat. After the patty’s have been in the freezer for 30 minutes or more your ready to cook!
“Place them on the griddle and listen to them sizzle.”
Keep an eye on the griddle so you don’t burn them. After a minute check on your sear.
Flip when you have a good golden brown crust.
When the second side has a crust it’s time to add the cheese!
When the cheese starts to melt your all done with the cook! It’s good to have all of the toppings ready ahead of time and let your family and guests build their own.