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This is butter cleaned of its sediment and impurities. This is done by gently heating it until it foams, then tipping off and reserving the clear liquid - which is then clarified butter. The remaining sediment, which are the milk solids, can be used for dressing vegetables etc. Clarified butter is excellent used if frying whole fish - the lack of sediment should stop the skin sticking. It can also be used as a replacement for Ghee. See Ghee.