On Sep 8, 5:13*pm, pltrgyst > wrote:

> Just keep the butter over low heat a bit longer, maybe 10 minutes, and
> you will definitely see it. It will look like dark brown grainy bits
> suspended in an opaque creamy (almost milk) colored goop.
>
> Then, after skimming off any lingering foam, you just pour off the clear
> clarified butter and leave the obvious garbage behind.


No disrespect to others on this, but your description was the
easiest for me to understand, very well described, and makes me feel
more confident about what to look for and expect. Thanks to all who
have answered on this. For a long time I rarely used butter, only for
a few select dishes that either call for them or do better with them.
I remember my grandmother using butter for those dishes. A simple
string bean and chunked meat stew was one I loved and have made myself
many times with decent results. But her beans always came out darker
and softer, almost brownish, and I think it was the clarified butter
that made the difference. I will find out as I intend to make the
bean and meat dish my first effort with clarified butter. Thanks
again. Simmer 10 minutes, no more, got it.

TJ