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What temperature does butter separate?
This is how to keep butter from seperating.
There are some things that you can do to prevent separation.
- Use salted butter. The mixture seems to be stabilized by salt.
- Heat the butter on medium heat. Keep the temperature constant under the pot so that the candy mixture can be heated slowly.
- During the last stages of cooking, stir slowly and gently.
Also, find out what butter separates into. Clarified butter is made from milk fat from butter in order to separate the butterfat and milk solids. It is usually made by melting butter and allowing the components of the mixture to separate by density.
Similar to the above, why does butter seperate when it is melted?
Cooks can also see the butter melt into a clear liquid, which separates into a golden liquid and a thicker liquid that settles to its bottom. The milk solids are a protein-rich liquid that can be easily melted at high heat.
Is it possible to melt butter and then refrigerate it
When you melt butter completely the milk solids will separate from the fat, and float to top. This is the 'foam that appears on top melted butter. You can refrigerate it to make it solid again. However, it won't look or feel the same as a stick butter. It will be more solid than it was before.
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- Reduce the sauce so that the natural solids and starches in the sauce make it thicker.
- Thicken the sauce with colloidal binders, usually starch of some sort.
- Create an emulsion with fat that thickens the overall liquid.
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