Clarified butter (ghee)
Instructions
Put in fresh butter in a saucepan cream in a double boiler on medium flame.
When the butter has melted, reduce the heat and let simmer.
Remove all frothy white residues that form and then debris, adding to a gauze strainer.
Remove the debris until the butter does not assume the clearness of the oil.
Ghee is used especially for frying and olive oil is preferred because it does not burn just as easily and you can reuse it again and again.
Also the taste of fried foods is never bitter.
When would you like to prepare clarified butter make a certain amount, because it keeps well at room temperature with warm climates.
