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making and using rendered butter?

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Hi all,

I am making a recipe for baklava. This recipe calls for 2 pounds of rendered butter. Is rendered butter the same as clarified butter? And is the two pounds before or after rendering?

This is kind of a silly question, I know, but I've never used or made clarified butter. I'm assuming the recipe calls for 2 pounds of rendered butter after rendering. Any idea of how much solid butter it takes to get two pounds of clarified butter? Lastly, I would be using the actual liquid clarified butter, not the solids, right?

If anyone has any tips or tricks for making clarified butter that would be awesome as well :)

Sorry for so many questions!
Thanks in advance :)

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  1. Yup. Clarified butter and rendered butter are the same critter. Ghee is also the same thing, but some
    (nat all) ready made ghee is "toastier" in flavor than other brands because it is cooked longer. Any of the above will work just fine in baklava.

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    1. A restaurant in which I worked many years ago clarified butter for the lobster simply by collecting unused pats of butter that came back from the dining room and putting them in a pan near the heat lamp. The solids settle out.

      1. Just melt it slowly on super low heat -- you can also gently microwave it. The easiest way to clarify it is to refrigerate it, then scrape off the gunk on top and pour out the stuff on the bottom.

        Yep, for baking you'd probably want to lightly reheat it so that you have liquid to use.

        1. You will need about 2 1/2 pounds of butter (unsalted, please) the end up with 2 pounds of clarified. Butter is normally 20% milk solids and water, plus you will lose a little in the straining process.

          1. Haven't tried it yet myself, but I always thought this looked pretty easy.
            http://www.cookingforengineers.com/ar...