On Sat, 31 Jan 2004 18:37:09 -0500, FERRANTE
> wrote:

>Cooking shows on TV often refer to "clarified butter." What exactly is
>it and how does it differ, beneficially, from plain butter?
>
>Thanks in advance for your explanation(s).
>Mark Ferrante

Hi Mark,

If you take some butter and heat it to melting, you will soon see some
solids sinking to the bottom.

The liquid above those solids is called clarified butter, and it can
easily be poured off.

Its main advantage is that it can withstand significantly higher
temperatures than can whole butter...

HTH,

--
Kenneth

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