Perfect Clarified Butter Everytime! | Chef Jean-Pierre

Hello There Friends, Finally I show you how easy it is to make Clarified Butter!! Easy enough to make and so important to have on hand. The smoke point of clarified is butter is almost 500° Fahrenheit. Which allows you to cook any protein without burning your butter.

RECIPE LINK: 2 pounds of butter will make about 1 pint of liquid clarified butter.
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[nathanaelpage]

"I'm going to use butter for this recipe."
"I don't understand, won't it burn?"
"Let me clarify..."

[tracydee]

Any person that so openly shares what’s taken them a lifetime to achieve is automatically cool in my book. Chef JP’s genuineness makes him so unique.

[Tentin.Quarantino]

Find a person who loves you the way chef loves his butter.




And his onyo.

And his cognac.

And his audience. <3<3<3

[nocapitals]

best cooking teacher i ever seen. doesn't just say do this or do that, but explains why you do it this way. bravo!

[nakorisilani]

I was a chef for 15 years. A neat trick I learned, was after you skim the solids off the top, you stick the whole thing in the refrigerator over night. The next day, you poke a hole in the golden butter layer with a knife, and turn it over into the sink. The solid clarified butter stays in the bucket, while the water and cream drains out from the bottom. :)

[brucecampbell]

My Friend! I did a quick cost analysis at my local grocery store. It is MORE expensive to buy clarified butter than it is to clarify it yourself. If you have never popped popcorn using clarified butter, you are missing out. it is also a delicious topping for popcorn if you finely grind Kosher salt. That is the closest to "movie theater" popcorn there is. Thank you for sharing this wonderful video.

[jdladmin]

"Bloop bloop bloop!" This is my favorite cooking channel ever. I'm a huge computer nerd so when I say you're a cooking nerd, it means great respect! There's nothing wrong about being a nerd about the things you love and are passionate about.

[tomlegacy]

Not only an instructive knowledgeable teacher, his sense of humor and antics keep you coming back for another lesson from a great master

[rustyshackleford]

The fact this man doesn't have 20 million subscribers, is doing a disservice to the 19 million others who aren't subscribers. Appreciate you teaching the world to cook properly chef!

[usaneebeilles]

Chef Jean-Pierre, perhaps is an angel. He looks very much enjoying and happy while sharing his knowledge/ longtime experiences with his viewers.
.. never hide a secret of his success as a professional Chef, but instead, he’s making sure that an ordinary people who’s not a chef would clearly understand his messages.

What a generous person he is.
Truly well deserved all his successes.
Sincerely wish him good health. A happiness.

Thank you for this Clarified Butter recipe. It’ll be useful for many.

[rruni]

Chef, I love when you can take your time and not rush the segment. You are an amazing teacher and we love you!

[Christin]

I don't care what video it is that I am watching, it always puts a smile on my face. Thanks Chef for the wonderful videos.

[Xelbiuj]

Those milk solids are amazing on some toast. Every time I make ghee I save what I skim off and get from the bottom and use it for that.

[gorgomond]

I had a British Chef teaching me. He served in the Foreign Legion as Chef. He loves butter. Butter makes it better. Butter and bourbon. He told us of group of people he cooked for that didn't like fresh butter. They liked rancid butter. It was part of their culture. So he would go to the Quartermaster and request the oldest butter they had available. I guess they worked together on it and started requesting old butter from different sections. That group really appreciated the effort. I love listening to chefs. They always have some interesting stories.

[nigelt]

I used to think I was a good cook. But watching Chef Jean Pierre in his videos is a new education. What I love is how he removes the mystique of not just the classics, but also some of the basics too. I've never made clarified butter before. But now I know how simple it is, that's my next step! Thank you Chef! You're an inspiration and a great teacher.

[ragnarnorgren]

This guy teaches us some pretty easy recipies but at the same time teaches us some great techniques that are really helpful in the kitchen.

[kevinmorgan]

This is a great channel. A true master- master chef, master teacher, and master in front of the camera!

[goutambhola]

lets take a moment to really appreciate what our friend does for us. the time he takes to explain what he does and why its done. i am a proud graduate of chef jean pierre. thanks friend.

[geoffscammell]

Chef Jean-Pierre, has reignited my love of cooking. I love how simple you have made each episode to follow.

[davidsemldr]

My wife and I are already good cooks. And we are definitely going to UP OUR GAME with Chef Jean Pierre's instruction - very excited!