With a higher smoke point than regular butter, and even most cooking oils, clarified butter and its cousin ghee are often used for sautéing, searing, roasting, and frying at high heat (up to 485°F!) and adding another rich layer of flavor to many dishes. Get your home kitchen one step closer to a professional restaurant kitchen by making your own clarified butter: Food52 shows us how, with easy step-by-step instructions!
Photo by James RansomClarified butter is the workhorse cooking fat of many a restaurant kitchen and culinary school — some even keep it in big squeeze bottles for fast access. We think every home cook should know how to harness its potential too. (Maybe without the squeeze bottles.)
