Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
Clarified butter has a higher smoking point so it won't brown or burn when you use it for frying, because the milk solids have been removed.
It gives a nice buttery flavour to food such as croutons. It can be used as ghee in Indian cooking. Clarified butter is also used in some classic sauces like hollandaise.
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