Marianne Martinez
Butter is a delicious, creamy, and sometimes salty fat that is used in cooking and baking. It can be melted in a pan on the stove or in a microwave. Melting butter in a pan is a simple process, but it can be deceptively complex chemically. This is because butter is an emulsion, which means it is a combination of two or more liquids that normally separate when heated. When butter is heated, the milk fat and water begin to separate, and the milk solids or fat component float to the surface of the liquid. The longer the butter is heated, the more it moves through different stages. Heating butter in a pan can be done in a few different ways, and it can be used as a sauce, dip, or topping.
| Characteristics | Values |
|---|---|
| Butter type | Frozen, cooled, room temperature |
| Cut | Small, equal pieces |
| Pan type | Skillet, saucepan, double boiler |
| Stove heat | Medium, low |
| Stirring | Swirl the pan, stir occasionally |
| Heating duration | Until golden brown, nutty and toasted |
| Bowl type | Heat-safe, microwave-safe |
| Paper towel | Cover the bowl |
| Heating increments | 10-second |
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What You'll Learn
Melting butter in a microwave
To melt butter in a microwave, start by cutting the butter into small chunks or cubes. Place the butter in a microwave-safe bowl and cover the bowl with a paper towel to protect your microwave’s interior from splattering.
Microwave the butter in 10-second increments at 40 percent power and check on it regularly to prevent overheating. Stir the butter between intervals, as moving unmelted butter around in the hot melted portion may complete the melting process with no further heat required. If the butter has not melted, tip the bowl from side to side. Return it to the microwave and heat in 10- to 30-second increments at 40 percent power until it's completely melted.
Always use a potholder or a kitchen towel to grip the bowl when it's hot. To prevent splatter, some people have found that placing a second small bowl filled with water in the microwave reduces butter splatter.
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Melting butter without a microwave
Using a Stove
Place the butter in a saucepan on the stove over low heat and cook it until it's fully melted. Cut the butter into small pieces first so that it melts more quickly and evenly. Stir the butter occasionally to ensure it melts evenly. If it seems to be cooking too fast or boiling, lower the heat.
Using Hot Water
If you are baking and need to melt butter to add to your mixture, you can place the butter in a heat-resistant bowl and suspend it over a pan of boiling water on the stove. Stir the butter occasionally. Alternatively, place the butter in a ziploc bag and put the bag in a bowl or cup of warm water.
Stages of Melting
As butter melts, you will notice some white flecks floating on the surface of a yellowish liquid. These are the milk solids or fat component of the butter, and the liquid is water. If you continue to heat the butter, the liquid will start to boil and turn to a froth as the water evaporates. If you keep heating the butter, you will be left with clarified butter or ghee, which is a highly-concentrated form of butter that is mostly fat. If you heat the butter further still, you will end up with browned butter, which has a nutty, rich, caramel-like flavour.
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Browning butter
To brown butter, cut the butter into small pieces and place them in a light-coloured pan over medium heat. This ensures the butter cooks evenly. Continuously swirl the pan and stir the butter as it melts. It is important to keep stirring as the butter cooks, as it can easily burn. The butter will begin to foam and sizzle around the edges. As the foam subsides, the milk solids will sink to the bottom of the pan and start to brown. When the butter has a deep golden colour and a nutty, toasted aroma, it is ready. This should take around 5-8 minutes.
Once the butter is browned, immediately transfer it to a heatproof bowl to cool and prevent overcooking. Don't forget to scrape out the brown specks along with the liquid butter, as this is where most of the flavour comes from.
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Using butter as a cooking oil
Butter is an emulsion, a combination of two or more liquids that don't usually mix, such as milk fat and water. When heated, these components begin to separate. Butter is high in saturated fat, which can raise cholesterol and increase the risk of heart disease. However, when used in moderation, butter can add a rich, delicious flavour to various dishes.
When cooking with butter, it is important to monitor the heat to prevent burning. Butter has a smoke point of 300°F/150°C, while ghee (clarified butter) has a higher smoke point of 480°F/250°C. Ghee is made by browning butter and straining out the milk solids, resulting in a distinct flavour. It is commonly used in South Asian cooking and can be used at very high temperatures without burning.
To melt butter in a pan, cut it into small pieces to ensure even melting. Place the butter in a pan on low to medium heat and cook until fully melted. If the butter is cooking too quickly or boiling, reduce the heat. Stir occasionally and swirl the pan to melt the butter evenly. When the butter turns a golden brown colour and emits a nutty aroma, it is ready. Remove it from the heat and transfer it to a heat-safe bowl to prevent overcooking.
Butter is ideal for adding flavour to dishes that call for milk or cream, such as alfredo sauce. It can also be used as a sauce, dip, or topping. For example, melted butter is commonly used for dipping lobster or as a topping for baked potatoes. Additionally, steamed vegetables can be tossed in melted butter for added flavour, or it can be drizzled over popcorn for a classic movie-style treat.
When cooking steak, using a combination of butter and oil is recommended. Butter adds toasty, caramelly notes to the steak, while oil prevents the butter from burning. Similarly, when finishing a pasta dish, adding butter and pasta water at the end helps the sauce cling to the pasta, resulting in a cohesive and flavourful dish.
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Making clarified butter
Heating butter in a pan is a simple process, but it can be deceptively complex. Butter is an emulsion of about 80% fat and 15% water, with the remainder made up of milk proteins. When you heat butter, the water and milk solids separate from the butterfat.
To make clarified butter, start by melting butter in a small saucepan over medium-high heat. You can use either salted or unsalted butter. Cut the butter into small pieces first, so it melts more quickly and evenly. Stir the butter occasionally to help it melt evenly.
Once the butter is fully melted, continue to heat it until it reaches a gentle boil. The milk proteins will form a thin white layer on the surface, then expand into a thicker foam. As the butter boils, the foam coating will break apart into smaller clusters.
Lower the heat to medium and continue to gently boil. The milk proteins will eventually sink to the bottom of the pot, and the boiling will calm and then cease. Adjust the heat as needed to continue boiling off the water without scorching the milk solids.
Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. And that's it! You've made clarified butter.
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Frequently asked questions
Cut the butter into small pieces and place them in a pan over low heat. Stir the butter pieces with a spoon until they are fully melted.
Heat the butter at medium heat until it has just liquified. If the butter is cooking too fast or boiling, lower the heat.
When the butter turns a golden brown colour and starts to smell nutty and toasted, it's ready. Remove it from the heat and transfer it to a heat-safe bowl to avoid overcooking.
Butter is an emulsion of milk fat and water. The white flecks that appear when the butter is melting are the milk solids or fat component, while the liquid contains water.
If you heat the butter for longer, the water will evaporate and you will be left with clarified butter or ghee, a highly concentrated form of butter with most of the water removed. If you heat it further, the milk solids will toast and you will get browned butter, which has a nutty, caramel-like flavour.
