Alton Brown Teases the Return of ‘Good Eats’ With Spooky Video Eater

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Procedure. Place the ghee, popcorn, and salt in a large, heavy-gauge, 8-quart metal mixing bowl. The bowl allows the un-popped kernels to sink and the popped kernels to rise. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

Alton Brown's Ghee and Clarified Butter Recipes

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Alton Brown is right to scorn singleuse kitchen gadgets and the people

Alton Brown, host of Good Eats, appears regularly on Food Network Star, Iron Chef America and Cutthroat Kitchen. Alton's Website. Like Alton on Facebook. Follow @AltonBrown on Twitter.

Alton Brown Teases the Return of ‘Good Eats’ With Spooky Video Eater

His secret is using a large metal bowl to pop the kernels. Brown mixes ghee, kernels, and salt in a bowl then covers it with foil and pokes holes in the top. Next, he places the bowl directly on a medium flame and shakes it with a pair of tongs.

Ghee Wiz Reloaded Recipe Alton Brown Cooking Channel

Heat the oven to 250 degrees F. Park a large Dutch oven over high heat for 2 minutes. While the pot is heating, rub the meat with 2 tablespoons of the salt. Add 1 tablespoon of ghee to the pot, then add the meat and sear on all sides until deeply browned — 2 to 3 minutes per side.

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Place the unwrapped butter in the medium light-colored saucepan over medium heat. Let melt completely. The butter will foam then bubble then foam again. By this point, the butter will have gone from light yellow to a bright, lemony yellow. Finally, the butter will turn from this bright yellow to brown and will take on a nutty, very rich fragrance.

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Directions. Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes.

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Place the jar in the middle of a heavy skillet - cast iron or carbon steel is ideal. Place the skillet over low heat. (Alternatively, place the butter in a 2-quart light-colored stainless-steel saucepan. Cover the pot with a small, overturned fine-mesh sieve that fits over the saucepan to catch any splatters. Place over low heat as directed.)

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Ghee Wiz: Reloaded Baked Potato Fries: Reloaded Sugar Cookies. Alton Brown's flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later "as a way to get dates" in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and video.

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When the liquid is clear, you've got clarified butter. Keep cooking until the butter begins to brown and you've got ghee. This entire process will take 1 to 1 1/2 hours depending on the butter, the pan, the heat, etc. When the liquid butter is clear and deep gold with tiny bubbles rising from the bottom, the ghee is done.

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Procedure. Tear off a 30-inch-long piece of plastic wrap. Thoroughly moisten two paper towels and stack them one upon the other on the wrap. Lay the leg sections on the paper towel, along with the dill. Wrap the paper towels around the leg sections, then wrap in the plastic, forming a nice, tight parcel.

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Cool and strain. The butter is finished when it's just beginning to brown on the edges of the dish. Cool for 1 minute in the microwave. Place a strainer over a heat-proof bowl, then line the strainer with cheesecloth or a coffee filter. Pour the ghee through the strainer, leaving the solids in the bottom of the dish.

How to make ghee BBC Good Food

Procedure. Place the butter in a 2-quart light-colored stainless-steel saucepan. Cover the pot with a small, overturned fine-mesh sieve that fits over the saucepan to catch any splatters. Place over low heat. At first the butter will melt, then the water will begin to boil out, then the milk solids will aggregate, sink to the bottom, and brown.

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YouTube. Now tightly wrap a piece of aluminum foil over the top of your metal bowl and punch a few holes in it with a fork or knife. This will let the steam vent out. "If the steam stays in there it's going to make the popcorn salty," Brown said. Place the bowl over medium heat and when you start to hear the butter melting shake it around a bit.