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Posted on 8/1/15 at 8:37 am to boddagetta
From the Internet:
quote:
Clarified butter is the translucent golden-yellow butterfat left over after the milk solids and water are removed.
Clarified butter is great for sautéing because it doesn't burn as easily as ordinary butter, so you can use it for cooking at hotter temperatures. To illustrate, ordinary butter will start to smoke at around 350°F, while clarified butter can be heated to at least 450°F before it reaches its smoke point.
Posted on 8/1/15 at 8:46 am to boddagetta
quote:
Is this just a fancy way of saying melted butter?
No.
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