When cooking with butter straight from the fridge, it has a higher chance of burning, because the butter contains milk solids that lower its smoke point. One simple way to prevent a burnt, oily mess? Remove the milk solids and create clarified butter; in just 10 to 20 minutes, you'll be able to add a dab of the warm-flavored cooking oil to everything from pancakes and grilled cheese to eggs and sautéed meat. Take a look at our method of clarifying butter, in pictures.
Aug 16 2012 - 4:20am