Cooks' Question

I keep seeing references to clarified butter. What is it, how do I make it and when should I use it?

Response

Clarified butter is normal butter that has been heated so that the milk solids separate, then it is briefly simmered to evaporate some of the water content. It is strained to remove the milk solids and can then be heated to higher temperatures than normal butter without burning. In Indian and Arabian cookery it is known as ghee and samna and is used frequently for frying.

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