How to Make Clarified Butter

If you're like me, you can stand every tip that you can get

So today, I'm going to be talking about clarified butter. A lot of people don't know what clarified butter is

but butter and margarines contain a lot of water and sediment. A clarified butter is just a butter that has been cleaned up

all the water and the sediment removed. Now, there's a couple of different ways you can do it

If I'm in a hurry, I'll take my butter, I will melt it into a saucepan

and I'll take a ladle. The actual butter will sit on top

of that water and sediment down there, and I will just take a ladle

and ladle off the clarified butter. Another way you can do it is

Bring your butter to a slow boil. Let all the water cook out, because as it cooks

the water in your butter will evaporate, leaving you just the clarified butter along with the sediments And all you need to do is get you a piece of cheesecloth run your butter through the cheesecloth

and all the little extra pieces will get caught in your cheesecloth

and all you'll be left with is pure clarified butter. When you're sauteing, let's say we're sauteing a piece of fish

and you just plop butter in there, well, you're getting the water and the sediment that is in that butter

and it will cause it to burn quickly on you and we all know that you can't fry well in water

And I also love to have my butter clarified when I'm serving blue crab, king crab, or snow crab

Because when I dip that meat down in there, it's just the pure, solid flavor of butter