In this short today, Butter is a dairy product made by churning fresh or fermented cream or milk, and It consists mostly of water and milk proteins. Butter plays an important role in many recipes, but when used for sautéing and frying, It may burn quickly. This happens because its milk solids brown and burn easily above 350°F. Considering the cooking tasks, it is a rather low temperature for most culinary applications. This is where clarified butter comes in.
Author Paulo Daumas: Gastronomy Specialist
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