Butter begins to scorch when the heat changes the character of the protein. One way to help prevent or minimize this problem is to use clarified butter, from which the protein has been removed. Another is to use a 50-50 mixture of butter and vegetable oil, which has a higher smoke point than pure butter. Whether you employ the clarified butter or the 50-50 method, do not expect your cooked foods to pick up the full, rich flavor of whole butter.

** Asian Recipes **