Clarified Butter

For Valentines Day, I am going to make a recipe that calls for clarified butter. It's a process that I'll need to tackle ahead of time, but my question to throw out is, outside of raising the smoke point of the butter, does it actually change the flavor of the dish? Is it an uneccessary step?

Thoughts?

 
Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.