From Wikipedia, the free encyclopedia
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.
|What the above description does not say is that the process of removing the milk fat from the butter also removes the butter flavor resulting in a flavorless liquid in which to dip various foods. It is a waste of time and an insult to the diner.|
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