'clarified butter' on Serious Eats

How to Make Clarified Butter

When butter is clarified—the milk fats boiled out and separated, until only thick, golden butter fat remains—its smoke point is raised to, well, let's just say it's high enough to sear a thick steak or panfry a potato in. It also keeps longer than whole butter and imparts a concentrated, caramelly and delightfully nutty flavor More

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