I seem to remember you used to use Ghee. Are you still doing that for clarified or are you doing your own?I use clarified butter in EVERYTHING. Definitely a richer flavor. My fave is to smoke some garlic then add that to the melted clarified butter. Let it sit a bit and then inject. Good stuff. Almost forgot - I also use maple syrup with turkey. Either as part of the injection or to baste it with. Mmmm.
I seem to remember you used to use Ghee. Are you still doing that for clarified or are you doing your own?
I love browned butter. I just did some with sage leaves and was thinking of using some in my injection liquid with some white wine.Whole butter contains about 16% water, 2% milk solids and maybe some Salt...Overall the amount of water and salt is slightly beneficial when Butter and Spices are the ONLY thing being injected...If you are adding Wine, Booz, Maple Syrup or any other liquid to the mix, the whole point of Clarifying is Moot! You are just putting water Back In...Now...Where taking the time to Clarify does make a HUGE difference is when you heat the butter to the point that the water evaporates and the Milk Solids begin to Caramelize making Beurre Noisette (Brown Butter)...The added Nutty Flavor is delicious and worth the Time...JJ
I love browned butter. I just did some with sage leaves and was thinking of using some in my injection liquid with some white wine.