Hi Cheffie....
Would you please explain again what clarified butter is?
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I know now, but I am sure others don't.... 
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Hi Blom
Quite simply put..
If you melt butter down slowly it should separate into 3 distinct layers:
top layer (very thin) - Scum
Middle layer (Majority volume) - Clarified butter
Bottom layer (approx 1/5 volume of middle) - milk solids etc.
What you want to do is strain the butter carefully by leaving ONLY the middle layer.
This can be achieved by cooling it right down till it forms a solid (Scrape off the top layer, pierce a whole through to the bottom layer and drain the milk solids) and then using the cold middle layer as the clarified butter.
The advantages of Clarified butter?
It has a higher fat burning level and tends not to discolour, being used like oil etc.
Hope that clarifies (no pun intended
) it further..
isnt there something like this available in the shops? If i am not mistaken it is called ghee (spl)
Quote:Originally posted by angelbabe
isnt there something like this available in the shops? If i am not mistaken it is called ghee (spl)
I'm sure picanin can enlighten you..
It's a type of clarified butter, most often found in Indian cookery