Clarified Butter...

Clarified butter is simple to make, and is the butter that Chefs use. It's just butter that has

been heated and the water has evaporated out and solids or proteins have dropped to the bottom, leaving behind a wonderful clear, golden liquid.

This is butter at it's purest. Clarified butter won't burn, smoke, or spoil, and it has a rich nutty flavor.

Here's how. You just throw four sticks of unsalted butter into a small pot and melt the butter over a low heat, taking care not to burn it. Simmer the butter until the solids have fallen to the bottom of the pan. This takes around 15 minutes, that's how low your heat needs to be. Remove from heat and strain through cheese cloth into a clean glass jar.

You will find that your food will brown more evenly, and will have a wonderful caramel flavor!

Bon Appetit!