To clarify butter, you must separate the fat from the nonfat ingredients. The more completely you remove the nonfats, the more suitable your clarified butter will be for frying and storing. Many otherwise intelligently written cookbooks detail unnecessarily burdensome procedures for doing this. There are less complicated methods. Moreover, it eliminates the risk of scorching even one molecule of butter, a threat posed by the frequently recommended technique of melting it in a pan over a flame.

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