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Kitchen Tips: Clarifying Butter Butter is a terrific ingredient in that when used in cooking it adds both flavor and texture to your food. The downside, of course, is that it is a saturated animal fat that can give rise to a number of health problems. A good way to at least partially circumvent this is to clarify it. To do this, heat a stick of butter in a thick pan until foam rises freely to the surface, and then strain it through two layers of muslin. Discard the residue. The clear yellow liquid you have left will solidify and may be kept in a sealed container in the fridge almost indefinitely. This is the 'ghee' or 'gee' of Asia and cooks at a very high temperature without burning, while still retaining plenty of flavor. Now, here's the important point: used in moderation for high temperature cooking, clarified butter is less harmful than many vegetable oils, which can break down, giving rise to peroxides and other free radicals. This is because of its very high smoke point, which means that it doesn't burn or break down easily.

Contributed by The Cool Cook on January 30, 2008, at 7:46 PM UTC.

PLEASE VISIT THE CONTRIBUTOR'S WEBSITE

The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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