In article >,
Kenneth > wrote:

> 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,

Yes,

But you may as well use regular cooking oil,
as it has about as much flavor. ;-P

K. (not a fan of clarified butter (aka Ghee) )

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