Serious Eats: Talk

Clarified Butter

Posted by MFSeattle, March 14, 2010

I am making a goulash recipe that calls for clarified butter. Do I really need to take the extra step or can I just throw a stick of butter in?

Printed from http://www.seriouseats.com/talk/2010/03/clarified-butter-1.html

© Serious Eats