Temp for making flavored butters?

At what temp should I be cooking/clarifying my Niter Kibbeh?

Is it best to have it simmering above 212F/100C, thereby removing the water from the butter and assortment of ingredients? How long can I do this before the ingredients (onion garlic ginger are fresh) become bitter? Will they?

Obviously I want to keep it below the butter’s browning and smoking temps.

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